Beef Rib Burgers With Zesty Slaw

    THE INCREDIBLY RICH AND SMOKEY FLAVOURS OF THE LOW & SLOW BARBECUED BEEF RIBS COMBINE PERFECTLY WITH A CRISP ZESTY SLAW IN A SOFT KAISER BUN.

     

    Ingredients:

    Ribs

    • 1 rack of beef ribs
    • Fire & Thyme beef rub
    • Hickory wood chunks

    Zesty Slaw

    • 1 cup green cabbage, finely sliced
    • 1 cup red cabbage, finely sliced
    • 1/2 red onion, sliced
    • 1 carrot, shredded into thin strips
    • 2 tbsp mayonnaise
    • 2 tsp lemon juice
    • Salt & pepper 

    To Serve

    • 4-6 burger or kaiser buns
    • BBQ or mustard sauce
    Beef rib burger

    Method

    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 meat and add to a kaiser bun with slaw and your selection of condiments

    Notes: 

    • Our favourite sauces to use on these burgers are a combination of both Jess Pryles Barbecue sauce and some Carolina Mustard Sauce. 
    • The zesty slaw makes enough to fill 4-6 generously sized burgers. If feeding a larger crowd, simply double the recipe. 
    Beef rib slice hardcorecarnivore