NZ Beef Short Ribs

Ingredients:

• The Four Saucemen Beef Rub or The Black Rub
• First Light Beef or similar
• Olive oil as a binder. This will help the rub to stick to the beef

Spritz Ingredients:

• 1-part Worcestershire Sauce
• 1-part clear apple juice
• 1-part apple cider vinegar
• 1-part water
• Mix in a spray bottle or similar

Method

1. The Four Saucemen BBQ BEEF SHORT RIBS
   8-9 hour cook
2. Remove the beef from the fridge and bring to room temp. Trim the top side of the beef rib. You want to expose the meat that lies under the fat. There will silver skin as well which should also be removed.
3. Set your smoker up for indirect cooking at 121°C-135°C with two pieces of smoking wood. We used Pohutukawa for beef.
4. 10 minutes prior to smoking. Apply a thin layer of olive oil and apply a thin layer of “The Four Saucemen The Beef Rub or The Black Rub.
5. Place the prepared ribs on the smoker, bone side down. Smoke uncovered and spritz every 1.5 hours. Cook until the internal temp hits anywhere around the 93°C mark. This will take up to 9 hours. At this point you should use a bamboo skewer to feel the tightness of the meat. As you probe the beef it should feel like very soft butter with little resistance. Once it probes all over like this cook for another hour. Remove and rest for 10mins.
6. If you prefer less smoke flavour, wrap in foil at the 4 hour mark, at this point you can add stock or a dark ale. If you like Asian flavours add some garlic, ginger and light soy sauce.
7. Beef Short Ribs are extremely fatty and delicious.
8. Slice and enjoy with your favourite drink.
9. – Sarah and Adam

Step 1 open a beer and repeat if necessary.