When a craving turns into reality, Beef Short Ribs 7 Hour Lychee Smoke.
During the last week I have had an intense craving for beef short ribs. So on Saturday I made it my mission to find some nice looking beef to smoke on the Kamado Joe Classic. I had tried to find some Beef Ribs at my local supermarket as they are normally stocked and typically OK quality. But this time they let me down, they had some but they were really scrappy, hardly any meat and not nice looking at all.
Where I am at the moment, I am limited for choices of a quality butcher without spending over an hour in the car. One of the recommendations given to me was “Super Butcher” at Browns Plains (the closest to me) The bonus is that they open at 6am, so plenty of time to get the ribs and still cook on Saturday – winner winner !!
My Best Ever Smoked Beef Short Ribs
Ingredients:
Kamado Setup:
Looking for a 7+ hour cook so we are setting up for indirect cooking with the deflectors in the low position and the grill racks on the upper level. Just to save cleaning I also place a foil tray between the deflectors and the grill rack. i.e under the meat.
Full firebox, with 4-5 chunks of Lychee wood.
I find lighting the charcoal in 3 areas works best, gives you plenty of control and also allows for that early burst of intense smoke. Importantly place your smoking wood adjacent to the places that you light.
Method:
This is why I LOVE ribs – they are so easy to prepare!
I like to trim a little of the top fat off, especially if it is the hard “cap fat” that doesn’t render well. During this process I am careful to leave a little of the fat there as this keeps the moisture and adds flavour. One thing I did do differently this time, was to score the top fat in a diamond pattern. I think this really added to the flavour as each cut held onto a bit more of the rub.
Then once the Kamado is stable and sitting between 225F and 275F it is onto the grill – set and forget!
For Beef Ribs, I don’t cook to temp, actually don’t even measure the temperature during the cook. What I look for is the “probe like butter” feeling when you insert the temperature probe. And literally, it is the feeling you would get if you stick the probe into a block of butter.
This cook was almost to the minute 7 hours in duration – It was at this point the Beef Ribs felt right. Once off the grill I wrapped in foil and covered with a tea towel and let them rest for around 30 minutes.
Results
This was the first time where I have had a chance to cook the ribs as a full plate (i.e. not individual ribs) I have to say if you have the choice definitely go for the full rack.
These were the best beef ribs I have done to date. The flavour profile was amazing! I consciously applied less rub than I have in the past. Definitely a good approach as all the flavours shone through. The mouth fell was incredible, soft but with a nice bite. And after a 7 hour cook the moisture in the ribs was incredible! The obligatory squeeze test was insane…
What I would do differently
This is a tricky question this time, as I am so happy with the way these turned out. It met all of my expectations – flavour, tenderness and juiciness.
I guess the next step is to invite people around to enjoy them with us…
Till next time Joe On…
