Years ago I thought I could just chuck 'em on the old gas burner and they'd be done…Wrong!!
After that disaster, I steered clear of these little bad boys, filing them in the too hard basket, why would you bother??
But with age comes patience, and good things come to those who wait, so it was with the low and slow mantra that I tried tackling my meaty nemesis again...
For the technically minded, the collagens and connective tissue in the beef starts to breakdown and render out at above 160F, and you'll need to get it to this temp reasonably quickly, and then hold it there for a while for the heat to work its magic.
What you'll need...
Beef short ribs
Cook time 5.5 - 6 hours
Prep time 5 minutes.
What to do....
In this version, I was really keen to taste the true flavour of the beef, especially in this case, when the beef came from a buddy of mine Ben. His family hand raise their cattle, and believe me, it shows!!!
So I decided to go with a simple salt and cracked pepper rub. I prefer to use cracked pepper over the powdered stuff, it has a better taste and looks really appetising too, and always use sea / rock salt. Pat your ribs dry with a paper towel before applying the rub and then pat the rub into the ribs.
Just to further amp up the umami factor, I like to get a stock cube and lightly sprinkle it over the ribs too.
You only need to put the rub on a few hours before cooking.
When ready, take your shorties out of the fridge and allow to come to room temperature, light your fire.
For this cook, I used a combination of West Qld Gidgee coal (my favourite) and Australian Cherry chunks for smoke. The cherry smoke is probably my favourite, it actually smells like Dr Peppers when smouldering, sweet and yummy!
I start of with a dry water pan in my ProQ bullet smoker, and get the temp to 350f, load up the ribs and give them 30 minutes, by which stage they should getup to an internal temperature of around140f-150f.
Now I add water to my water pan for the rest of the cook, this stabilises the temperature to 225f, perfect for smoking.
Check on your ribs, and give them a good spritz with the apple juice, do this every 30 minutes, and smoke your ribs till they hit an internal temperature of 170f, in my case, this took 3.5 hours at 225f.
Feed your smoker with wood chunks for the first 3 hours, after that, the meat has taken on all the smoke it can take.
I now take the ribs off the smoker, and wrap in foil with a mixture of butter and hot sauce combined with a heavy spritz of apple juice.
Return the individually foiled ribs back to your smoker and give them another hour at 225f, by this stage, the internal temp should get close to 200f, which is exactly where you want it to be, for melting, moist, meat.
So after that hour on the smoker, take them out and let them rest for another hour, it'll be worth it!!
Unwrap these babies, pour the reserved juice in the foil back over them, and serve with your favourite side, i went with a coleslaw and ranch dressing.
Enjoy your mouthwatering little slices of bovine heaven!