Matt Melville from Rum & Que takes us through his best Beef Short Ribs recipe using Bull Dust rub, cooked on the Charmate Grady Offset Smoker.
Method
- Prep the Charmate Grady Offset Smoker with Charmate Charcoal Lumpwood and bring up to temp.
- Using the tip of a sharp knife, remove the silverskin by slicing shallow on your Beef Short Ribs, moving in the same direction as the skin. Ours were supplied by Wrights Meat Market.
- Take the Rum & Que Mustard Sauce and spread evenly over the meat, and follow with a generous coating of Rum & Que Bull Dust to achieve an even and crusty bark at the end of the cook.
- Rest the ribs in the fridge for an hour while the Charmate Grady gets up to temp, you're aiming for 275-300°F in the chamber. Once the pit is ready, take the ribs out allowing them to reach room temperature before putting them in the pit followed by two chunks of Charmate Cherry Wood Chunks.
- Let the smoke do its work for 4 hours, checking in each hour by probing and checking if it needs a spritz. You are looking for the meat to pull back on the bones and for there to be no resistance (pull-back) on the prove when probing the meat.
- Once the internal temperature has reached 205-206°F, take off the pit.
- Slice, serve and devour!
