Low-and-slow BBQ short ribs

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the short ribs from the package and pat dry with kitchen paper. Then place the short ribs with the meat side down and remove the fleece that is stuck under the ribs. This is best done with the back of a fork or spoon. This allows you to perfectly fuck under it and then pull it up from the middle and remove it.

2. 2

   Step 2

   Done

   Then turn over the short ribs and remove excess surface fat at the top. You don't have to remove all the fat, but if there are big thick pieces on it you take these off. This very thick fat ensures that the BBQ rub is not able to pull properly into the meat, and of course we don't want to.

3. 3

   Step 3

   Done

   Then massage the 4 tablespoons BBQ rub nicely in the short ribs and make sure that the meat around is covered with the rub. Then place the ribs covered with some aluminum foil back in the refrigerator for at least 4 hours and up to 24 hours for optimal taste experience.

4. 4

   Step 4

   Done

   Then prepare your BBQ for indirect preparation and go for a dome temperature of 100 degrees Celsius. The moment the BBQ reaches this temperature you throw in the whiskey chunks and put the meat on the BBQ with the ribs down. Then you close the lid. This phase lasts 4 hours. Allow the lid to be closed as much as possible during this phase so that the short ribs can absorb the smoke properly. Keeps the temperature at 100 degrees as best you can.

   BBQ temperature: 100°C
5. 5

   Step 5

   Done

   After 4 hours get the short ribs from the BBQ and wrap them in the butcher paper. But before you wrap it in, add 3 lumps of butter. This one you spread nicely across the entire width. Then fold the butcher paper and put the package back on the BBQ at the same 100 degrees Celsius as in the previous phase.

   BBQ temperature: 100°C
6. 6

   Step 6

   Done

   The 2nd BBQ phase or the packed phase lasts another 3 to 4 hours at 100 degrees dome temperature. If you have a core thermometer, set it to 95 degrees internal temperature and insert it into the thickest part of the meat through the butcher paper. Didn't you just wait until the 4 o'clock before you take it off the BBQ?

   Internal temperature: 95°C4h
7. 7

   Step 7

   Done

   After you have reached the internal temperature of 95 degrees or the 4 hours packed is over, wrap the whole package including butcher paper in a tea towel and put it in a cooler box to cook for another 30 minutes. The meat has a temperature of around 100 degrees so you don't have to worry that it's cold after half an hour in the cooler. In this half hour the moisture that lies on the surface of the meat can be nicely redistributed through the meat and it becomes a juicy whole.

   Internal temperature: 95°C
8. 8

   Step 8

   Done

   Serve the beef ribs after rest! Enjoy it!