Runder shortribs gekruid met Smokey Q Beef Rub

Directions

1. Remove the fat cap from the top of the ribs. There is a thin silvery membrane between the fat cap and the meat which will not breakdown when cooking so it's important to take it off. Unlike pork ribs it's not necessary to remove the membrane on the underside of the ribs.

2. Lightly brush the ribs with a thin layer of mayonnaise or mustard and then season with the SmokeyQ Beef Rub. The mayo and mustard will help the rub stick to the meat and encourage The Maillard Reaction.

3. Fire up your charcoal barbecue for indirect cooking and aim to cook between 250f/120c and 275f/135c. If you are using wood chunks then add 3 chunks of your preferred fruit or nut wood.

4. Check the ribs after 3 hours, in particular the bark. If it is well formed and a dark mahogany colour then give them a spritz with a 50-50 mix of water and either apple cider vinegar, apple juice or stock. If the bark looks as though it's still forming and there is a lot of moisture on the surface then leave them for another hour or so then spritz. Spritz every hour thereafter.

5. A rough guide for when short ribs are done is for the internal temperature of the meat to be 203f/95c. For me this usually takes somewhere between 7 to 9 hours however I have had racks that have taken as long as 10 hours! So be prepared.