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.
- 1 rack of beef ribs
- Fire & Thyme beef rub
- Hickory wood chunks
- 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
- 4-6 burger or kaiser buns
- BBQ or mustard sauce
- Prepare your smoker or setup grill for indirect cooking, raising temperature to 250-275*F.
- 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,
- Install necessary water-baths and add your choice of wood chunks, such as hickory, or mesquite.
- 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,
- 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.
- 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.
- 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.
- Once ready, slice meat and add to a kaiser bun with slaw and your selection of condiments