Sunday, 21 August 2016

Barbecued short ribs

Shortribs rubbed with salt and pepper
The weather yesterday was pretty crumby. Which would normally be counter-intuitive for wanting to barbecue, but was actually perfect for what we had in mind. A long, slow cook, indirect and covered, with lots of smoke. Periods of rain are no barrier to that sort of barbecuing.
Two hours into the smoking
Paul had spotted some cheap but very meaty beef short ribs at the supermarket, and bought every pack on the shelf (there were only three), so I simply rubbed them with salt and pepper before we put them in the barbecue on indirect heat. We added smoking chips every half hour for 4 hours.

Then we wrapped them. We couldn't decide what seasonings to add, so we ended up doing each one individually. One we basted heavily in some Germantown Commissary Barbecue Sauce that a friend had brought over when she visited from Memphis. One we just added a bit of chicken stock to (would have used beef stock if I'd had any). The last had a good slug of red wine and several whole cloves of garlic. Then they went back in the barbecue for another 2 1/2 hours before resting for half an hour.

L-R Memphis BBQ, chicken stock, red wine and garlic
The meat had a deep bark and was beautifully succulent, slipping straight off the bone. The one with the chicken stock was the most moist, while the one in barbecue sauce had the best flavour. I was anticipating that the barbecue sauce would be a bit sweet, but it was deliciously piquant. The red wine and garlic one suffered a bit, because we managed to poke a hole in the foil, so it didn't retain moisture the way it should. It was still excellent, but the ratio of bark to tender meat was a bit off.

I think the next time we do short ribs, we'll add a bit of stock AND baste in the barbecue sauce. And make sure someone goes to Memphis to get us some more.

It's very rich meat - you really only need a green salad with it and maybe some pickles.


Kavey said...

Those do look marvellous!!!

grace said...

this has been on my grilling bucket list for some time. my goodness, they look delectable!


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