8-Hour Smoked Beef Short Ribs with Slaw

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8-Hour Smoked Beef Short Ribs with Slaw

Recipe By Michael Weldon

Ingredients

  • 2 short ribs roasts, 3 rib, trim convective and excess fat

  • 1 tbs sea salt

  • 1 tbs pepper 

Slaw

  • ½ Coles white cabbage, grated

  • 1 carrot, peeled, grated

  • ½ cup greek yoghurt

  • ½ tsp cayenne pepper

  • 1 tbs Coles apple cider vinegar

  • 4 pickles, thinly sliced

  • pickle juice (from jar of pickles)

  • salt to taste

Method

  • Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

  • Season the ribs generously with the salt and pepper. Place into the oven and cook for 6 hours until the beef has a dark bark forming and begin pulling away from the bone. At this stage if the beef is pretty tender wrap in butchers’ paper to help hold the moisture in for the final cooking. Cook for another 2-3 hours until the meat is falling apart tender but still have enough texture to it hold together when bitten. 

  • Allow the meat to rest for 15-20 minutes.

  • Combine all slaw ingredients together and stir until combined.

  • Carve the ribs and serve with slaw and a BBQ Sauce if you’re that way inclined.

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