Texan Short Ribs
Nothing beats a summer BBQ in the back garden. Picture it: you’re basking in the sun with a cold bevvy in hand, singing along to the radio as it blasts those summer tunes – perfection!
Considering it’s National BBQ week, we thought we’d share Michael’s Texan Short Rib recipe with you all…
Most BBQ’s feature the classic staples – burgers, sausages, chicken wings – but ribs are often absent. Prepare these bad boys however, and they’re guaranteed to become the talking point of the evening.
Specialist equipment; Big Green Egg/ Kamado grill and hickory smoking pellets.
Preparation & Cooking time: 6-7 hours
1.6 Kg Short ribs
1 tsp cumin seeds (ground)
1 tsp Sea salt flakes
1 tsp mustard powder (ground)
1 tsp black pepper (ground)
1 tsp smoked paprika
50 ml chicken stock or beef stock
Texan BBQ Glaze:
125g Tomato sauce
55g Brown sauce
1 Tbsp American mustard
3 tsp Apple cider vinegar
1 tsp Ground paprika
- Take a large baking tray and place down the ribs with the flesh side up and sprinkle with salt evenly. Wrap the tray and ribs with cling film and place into the fridge
- Remove the ribs from the fridge after two hours. Wash off the salt and pat dry. Mix together all the dry ingredients for the rub and sprinkle evenly over the meat.
- Line a roasting tray with two layers of tin foil. Place the ribs on the tray and add the chicken stock. Fold over the tin foil and seal the meat well. Place the meat into a preheated oven at 180°c for 2 hours.
- Once cooked, remove the ribs from the oven and leave to cool for 30 minutes.
- Whilst the ribs are cooling, light your green egg. Remove the ribs from the tin foil and place into two new sheets of foil without sealing it. Add two hickory pellets to the coals and place the ribs on the griddle. Cook for 1 hour with the lid closed and regulate the heat to 200°c.
Texan BBQ Glaze
- Whilst the ribs are grilling, place all of the glaze ingredients into a sauce pan and bring to the boil.
- Once the ribs have been cooking for an hour, use a pastry brush to smother the beef with the glaze.
- Cook the ribs for another hour until the meat is tender. To check if it’s cooked, take a thermometer and pierce the meat in between the bones. If it reads 200°c then it’s ready.
- Remove from the griddle and leave to stand for 30 minutes in a warm place before slicing and serving.