Player 2 Cooks - Redfall SmokeyQ Beef Short Ribs
Thanks to Bethesda ANZ and the team at SmokeyQ Rubs, Matt is back with the first ep of Player 2 Cooks in an Age. He tackles beef shortribs in this ep with the special Redfall Bite Back rub. Join him as he takes you through the steps to make some delicious ribs on your smoker.
Just a warning, we are in no way professional chefs or have a professional recording setup, so there is probably a lot Matt is doing wrong. But it tasted great so that is all that matters right? You can get the full recipe below if you are interested in giving it a crack yourself.
Redfall SmokeyQ Beef Short Ribs
- Beef Short Ribs
- SmokeyQ Bite Back Meat Rub
- Australian Mustard
- White Vinegar
- Smoking wood (Hickory and Oak)
- Prep the ribs by removing the film on the back of the ribs and cutting them into individual ribs. Make sure to trim excess fat, but be careful to leave some fat as this will break down during the cook and keep the ribs moist and flavourful.
- Mix in a bowl 3 parts Vinegar, 1 part mustard, 1 part honey until smooth.
- baste ribs in mustard/vinegar mix coating the entire rib with a thin layer of the mix
- place all the ribs in a large Tupperware container and coat thoroughly with the Bite Back Rub
- Leave for at least 2 hours (overnight is fine)
- Soak smoking wood in beer for a few hours (bad beer, not good beer)
- Preheat your indirect smoker to 120-130 degrees (c)
- Once the smoker’s temp has settled, place the ribs inside with plenty of space around each rib.
- Close the smoker.
- Place smoking wood in the heat source (if using gas, in a smoking box on the gas)
- Every hour baste the ribs in a mixture of 3 parts vinegar, 1 part mustard, 1 part water, 1 part honey, 1/4 part Bite back spice rub
- Monitor the internal temp of the ribs with a meat thermometer. The ribs are done when they reach 94 degrees (c) internally. This will take anywhere between 3-5 hours depending on your particular smoker.
- Wrap the ribs in foil, then wrap them in old towels and place them in an esky for at least 1 hour (can be up to 3 hours and the ribs will stay at serving temp)
- After they have rested for at least an hour, serve. Goes well with a fresh salad and fries.