Grilling with Berkhof
FOOD FOR THOUGHT
Short Ribs
Short ribs are a cut of beef that is taken from the rib section of the cow. From grilling to smoking, there are many ways to prepare beef short ribs. they are known for their rich, beefy flavor and tender, juicy texture. Short ribs are typically braised or slow-cooked, which helps to break down the connective tissue and create tender and flavorful meat. They are often considered a delicacy due to their rich, hearty taste and the fact that they are quite tender when cooked properly. When cooked, short ribs typically have a deep, rich flavor that is both savory and slightly sweet. They can be enjoyed as a main course or used as an ingredient in stews, soups, and other dishes. This is really one of the best pieces of beef!
The short ribs in this recipe were part of a low and slow session. This ended up in very tasty and juicy short ribs which you will never forget.
Meat preparation
Get the short ribs out of the fridge and start removing the membrane (fascia) from the rack of the ribs.
Rub it
Mix all the ingredients together and rub the short ribs on all sides with this rub.
Feel free to experiment with different rubs to make it even more personal.
Low and Slow
Start the low and slow session by heating up the BBQ to 100 C / 212 F including the plate setter. After adding the chunks of wood you can add the short ribs to your grill. Don’t forget to monitor the temperature with your thermometer.
Walkthrough
Step 1: Removing the membrane (fascia) and big pieces of fat
First, you need to remove the membrane. The membrane can be chewy or rubbery and prevents seasonings from penetrating the underside of the ribs. So that is the reason why you need to remove it to get the best end result. So it’s something you don’t want to do but it’s really easy by taking a blunt end of a knife or a butter knife from here back of the spoon. You can also start separating the membranes on each bone and only remove them on the meat side.
Don’t forget to remove the bigger pieces of fat so the rub can do its job better. The rub is not able to do its job when the layer of fat is too thick.
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Step 2: Making the rub
To create a sticky skin for the rub you can rub in sunflower or olive oil.
Mix all the ingredients together in a bowl and rub this on the short ribs. And don’t be shy to change the ingredients. For example, you can add 2 tl of Cumin to the rub. Don’t forget to rub all the sides properly!
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Step 3: Preparing the low and slow session by adding the chunks of wood and drip pan
When the BBQ reaches the temperature of 100 C / 212 F you can add the hickory and cherry chunks. You can also use other sorts of wood but this really depends on your taste and rub.
Please make sure that the chunks are spread out over the charcoal. When all chunks start smoking at the same time you will get big grey smoke which results in a bitter taste. So it’s better to add a piece on the glowing charcoal and to add the other pieces around it.
Place a drip pan under the meat to prevent fat from falling into the flames and causing unwanted smoke. As soon as the temperature rises, the meat dries and smoke molecules will adhere less well to it. The water-filled container keeps the meat moister.
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Step 4: Start the low and slow session
Now it’s time to start the low and slow session by adding the short ribs to your BBQ. Stick the thermometer into the thickest portion of the meat (avoiding fat or bone) for the most accurate reading.
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Step 5: The low and slow session itself
During the smoking session, you will be pleased with the great smell coming from your BBQ. But please stay patient. The ribs only come off the barbecue when you can stick a skewer right through the meat between 2 ribs. And this will take hours.
Until then, you don’t do anything at all. You don’t turn the meat and you open the barbecue as little as possible. Only to add smoking wood or to check the temperature.
The Stall
And then suddenly the so-called “stall”‘ will happen around 65/70 C / 150 F degrees. When the meat has reached this temperature, the fat will melt and drive out all the moisture from the muscles. The meat will sweat and the moisture on the outside will cool the meat. “The stall” can take a very long time. Even so long that you wonder if something is wrong with your barbecue or your thermometer.
Saving some time: use the Texas Crutch method
This is the moment when you can pack your Short Ribs in aluminum foil or butcher paper. This is the so-called Texas Crutch method. This method ensures that the moisture that escapes from the meat remains in the packaging as steam and that the meat stops sweating. The meat will continue to cook and reach the final temperature sooner without losing too much moisture.
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Step 6: Let’s go to the 95 C / 203 F
Let the short ribs rest till they reach the core temperature of 95 C / 203 F. When this temperature has been reached, remove the ribs from the foil and let the meat rest. The contracted muscles have expelled all the moisture during the heating and that moisture can be returned by letting the meat cool down slightly. Cover the meat loosely with aluminum foil and let it sit for 20 to 30 minutes.
Let’s serve dinner
After completing the previous steps you are ready to serve these nice beautiful Short Ribs.
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Short Ribs
The short ribs in this recipe were part of a low and slow session. This ended up in very tasty and juicy short ribs which you will never forget.
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