Smokey Shortribs PSG

Prep30 min
Cook8 u
Total8u 30m
Servings4
LevelMedium

The story

About this recipe

Holy moly, shortribs, still one of the coolest and most delicious dishes to prepare on the Grill Bill kamado BBQ. And when the bones fall right out of the meat after 8 hours of cooking, you know the cook was spot on. We used good quality grain-fed ribs, and you can taste it. The lovely marbling gives a lot of flavour, and if you also use the right smoking wood and seasoning, then this is a piece of cake, of course.

What you need

Ingredients

1.8kgShortribs from a grain-fed breed
4tbspSea salt
4tbspGround black pepper
4tbspGarlic granules
1Core thermometer
3chunksCherry smoking wood
Aluminium foil or butcher paper

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Start early lighting and bringing your kamado BBQ up to temperature. You'll be busy with this dish for about eight hours. But if you have a lighter piece of ribs, it won't need as long on the BBQ. The kamado should reach a temperature between 100 and 110 degrees. Tip: start with 1 firelighter.
After lighting you're going to prepare your shortribs. Cut away excess hard fat, leave the soft fat. Remove the packaging first of course...
Mix the salt, pepper and garlic powder in a small bowl and rub generously over the shortribs.
Your kamado should now be at a nice starting temperature. Now place the chunks of cherry smoking wood in and around your fire. Smoke starts right away so you can place your heat deflector and grate in the kamado at the same time.
Now place your shortribs in the middle of your grate, put the core temperature probe in your ribs and close the lid. It's hard, but try not to open the lid too often. The oxygen makes the temperature rise very quickly. And that's not what you want.
Once your shortribs are at about 70 degrees, you can open the lid and wrap the ribs in aluminium foil or butcher paper.
The last stretch is the hardest, waiting is the only remedy against failed ribs. At a core temperature of 94 degrees the ribs can come off the kamado.
Important: let the shortribs rest for at least 30 to 45 minutes. The meat cools down a bit, the juices and fat redistribute through the meat and make it even more tender and delicious. The ribs should feel like marshmallows. Enjoy!
Ready for it? Serve your shortribs with delicious baked potatoes or freshly made fries. And a fresh, sweet coleslaw to perfectly balance this dish. Enjoy your meal!

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