Prep Time - 15 Min | Cook Time - 240 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 240 Min | Cook Time - 10 Min
Beef
MSA Short Ribs: 3 x 4 rack rib set
Dry Rub
50g kosher salt
125g ground black pepper
20g onion powder
20g garlic powder
60g sweet paprika
5g cayenne pepper
Spritz
1/3 apple cider vinegar
1/3 beef Stock
1/3 Water
Serving Suggestions
Summer salad
Barbequed corn
Combine dry rub ingredients in a bowl and coat ribs well. Set aside for 15-30 minutes for flavours to infuse. Pre-heat smoker to 130°C -135°C.
Place ribs in smoker and insert a probe in the centre of the meat. Cook ribs to an internal temperature of 65°C. Using the spritz, spray every 30-60 minutes to ensure meat remains moist.
Remove ribs and wrap in foil. Place back in barbeque to finish cooking to internal temperature of 95°C. Remove, open foil for 5 minutes to allow steam to escape, and re-wrap in foil, rest for 30 minutes.
