Low & Slow BBQ Beef Short Ribs
Competition-worthy beef short ribs cooked low and slow until they're fall-apart tender. The ultimate BBQ challenge.
Ingredients
- 2kg beef short ribs (about 4-6 pieces)
- 3 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne
- 1 tbsp brown sugar
- 1 tbsp salt
- For the mop sauce:
- 100ml apple juice
- 100ml apple cider vinegar
- 50ml Worcestershire sauce
Mix all dry rub ingredients. Coat the short ribs generously on all sides.
Set up your barbecue for indirect cooking at 110-120°C. Add wood chunks (hickory or apple) for smoke.
Place the ribs on the cool side of the barbecue, bone-side down. Cook for 4-5 hours, maintaining a steady temperature.
After 3 hours, start spritzing with the mop sauce every 30 minutes. This keeps the meat moist and builds a beautiful bark.
The ribs are done when the internal temperature reaches 95-100°C and the meat pulls back from the bone by about 1cm. A skewer should slide in with no resistance.
Rest loosely in foil for 15 minutes before serving.
Oven method
No barbecue? Cook the ribs in a 120°C oven on a wire rack over a tray for 5-6 hours. Still incredible. For the last 30 minutes, brush with BBQ glaze and increase to 200°C.
The bark
The dark, peppery crust that forms on the outside is called the bark. It's the best part. Make sure your rub has enough sugar to help it form.
Key Facts
- Prep Time
- 3h 0m
- Cook Time
- PT6H
- Servings
- 4
- Difficulty
- Hard