Shortribs

• Shortribs ( 4 kg)
• Blues hog original bbq sauce
• Char siu angus & oink seasoning
• Apple cider vinegar

Hickory smoking chuncks
Drip pan

Prepare the short ribs:

Remove the short ribs from the fridge and let them come to room temperature.

Sprinkle the shortribs with salt and pepper and let them rest for a while.

Prepare the Kamado for indirect heat at 110-120°C.

Place a drip tray under the grid to catch fat and juices.

Add a few pieces of smoking wood to the charcoal for extra flavour.

Place the shortribs on the grid above the drip tray.

Close the lid of the Kamado and let the shortribs cook slowly.

Depending on the thickness of the shortribs, it will take about 8-10 hours to cook them. Also spray regularly with apple cider vinegar/water so they don’t dry out.

Check the temperature of the Kamado regularly to ensure it remains stable. Also check the temperature of the shortribs with a meat thermometer. The internal temperature of the shortribs should be around 93°C.

Remove the shortribs from the Kamado and let them rest for 10-15 minutes before cutting.

Enjoy your delicious shortribs! I served them in a skillet.

Tip: You can also occasionally rub the shortribs with barbecue sauce during the last half-hour of cooking for extra flavour.

Nice to combine with noodles in red curry