Beef Rib Bao

The soft, sweet flavour of a steamed Bao bun is the perfect home for the richly flavoured low n slow beef rib.

Ingredients:

Beef ribs

  • 1 slab Beef short ribs

  • Barbecue Mafia Steakout

 Bao

  • 2 1/2 Cups Flour

  • 2 Tbsp Sugar

  • 2 Tbsp Olive Oil

  • 1 ½ tsp Yeast

  • 2 tsp Baking Powder

  • 180ml Lukewarm Water

  • Sesame Oil

Beef Rib Bao
 
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Method – Beef Ribs

  1. Prepare your smoker or setup grill for indirect cooking, raising temperature to 250-275*F.

  2. Trim ribs of excess fat, I prefer to remove all top side fat exposing all meat. Then I remove membrane and dust ribs in a generous helping of Barbecue Mafia Steakout rub,

  3. Install necessary water-baths and add your choice of wood chunks, such as hickory, or mesquite.

  4. Place ribs on your indirect smoking side spritzing with a water spray bottle every 45-60 mins. The spritz helps to keep the meat moist but more so is helpful for attracting the smoke to the meat where it will penetrate and form that beautiful pink-smoke ring,

  5. At the 160*F mark you will hit whats known as "the stall" where the meat temperature rate of increase will slow to a snails pace. Don't be tempted to adjust your pit-temp just wait it out as it will hold at that rate of increase until you get through to around 175*-180*F, after which is will start increasing more regularly.

  6. Once internal target temp reaches 180*F you should now start checking in on the meat each 45-60 mins to probe for doneness. Beef ribs are ready when they probe like butter.(i.e. a meatprobe/skewer pushes into the meat with no resistance. This can be anywhere from 185*F to 210*F.so at this point ignore your thermometer and trust the feel.

  7. Once they probe like butter remove from grill and set aside to rest for at least an hour. I wrap mine tightly in tin foil, then wrap in a thick towel and place in the chilli bin.

  8. Once ready, slice/ pull meat and add to your freshly steamed Bao buns below

 

smoked beef ribs stacked

Method – Bao

  1. Add oil, sugar & yeast to warm water and set aside for 5 minutes.

  2. Mix flour and baking powder, along with yeast mixture in mixer on low. Dough will clump into ball. Add extra water and/or flour as necessary to achieve this consistency.

  3. Move dough ball to bench, give a slight knead then set aside in a warm place to rise for 60 minutes.

  4. Once the dough has puffed and risen, divide mixture into 10 equal portions.

  5. Shape portions into an oval, then roll into desired size, brush with sesame oil and fold into bao shape.

  6. Return to a bamboo steamer in a warm place to rise for a further 30mins

  7. Steam bao for 8-10 minutes or until bao are puffed up.

Beef rib bao bacon and egg