Prep Time - 15 Min | Cook Time - 600 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 600 Min | Cook Time - 10 Min
Beef
MSA beef short ribs: 4 x 3 rack rib sets
50g cracked black pepper
50g salt
Spritz
1/3 apple cider vinegar
1/3 Water
Serving Suggestions
Barbeque sauce
Hasselback pumpkin
Cobb Salad
Combine pepper and salt in a bowl and evenly coat the ribs.
To prepare the smoker, arrange wood chips on top of coals. Set to 140◦C. If using a gas smoker, place wood chips in a firebox directly above the burner. Place 2 litres water in a gastronorm on a shelf above the firebox. This provides moisture. Place beef ribs in a small gastronorm on the higher shelf.
Cook beef ribs for 8-10 hours or to an internal temperature of 95◦C, spritz every hour to create the bark.
Remove from heat, wrap in foil and set aside to rest for 20 minutes. Serve with barbeque sauce, baked hasselback pumpkin and cob salad.
