Texas-style BBQ short ribs

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the short ribs from the pack and pat dry with kitchen paper. Then remove all excess surface fat at the top. This fat ensures that the herbs and smoke flavor cannot draw well into the meat. Then turn the short ribs and remove the fleece from the back of the ribs. This is the easiest thing to do with a blunt knife that you bump under the fleece and then pull it off with your hands.

2. 2

   Step 2

   Done

   Now sprinkle the SPG BBQ rub over the short ribs. Then press this a little.

3. 3

   Step 3

   Done

   We're about to start the first smoke phase at the BBQ. Light it and go for a BBQ temperature of 100 degrees Celsius. When this temperature is reached you put the smoke wood between the charcoal and go the short ribs on the grid. After this you can close the lid for a period of 3 hours.

   BBQ temperature: 100°C
4. 4

   Step 4

   Done

   After the 3 hours of smoking, catch the short ribs from the BBQ and pack them with the butcherspaper. Then divide the 3 tablespoons of butter on the short ribs and wrap it up tight. It's allowed back on the BBQ now. This is also when the core thermometer is inserted into the flesh. Go for an internal temperature of 95 degrees Celsius. Feel at the temperature of 95 degrees or your core thermometer if a knife goes through butter. Do you still feel any resistance? Then cook it quietly a few degrees further. The meat must be butter tender.

   Internal temperature: 95°C
5. 5

   Step 5

   Done

   When the correct tenderness or internal temperature of 95 degrees is reached, you get the short ribs from the BBQ and put them wrapped in an oven dish. Then cover it well with a tea towel and let it rest for 30-45 minutes.

   Internal temperature: 95°C30m
6. 6

   Step 6

   Done

   After the rest period you can cut up the ribs and distribute them to your company. Enjoy!