We recently celebrated older boy's birthday, and as part of celebrations we had both sets of grandparents over for another BBQ. Once again, another opportunity to experiment, so this time I included beef short ribs - I'm not sure that I had ever tried beef ribs before, but having heard some good things I thought they could be good. The meat is great value - Waitrose sells it on their fresh meat counter at just under £7 a kilo, and you get a lot more meat on the rib than you do with normal pork ribs.
I followed a fairly simple, time-honoured BBQ pattern - dry-rub + slow cooking. The dry-rub wasn't anything special, just a few simple spices, but it worked well.
- American style yellow mustard (probably a tablespoon or two, but its just got to be enough to coat the ribs)
- 1 tablespoon smoked paprika
- 1 tablespoon chilli powder
- 1 tablespoon brown sugar
- 1 tablespoon coarse salt (sea salt or something similar)
- 2-3 short beef ribs (obviously cook more if you want more! but you might need more dry rub if you do)
- salt and pepper
- Mix the sugar & spices in a bowl until combined
- Coat the ribs in the yellow mustard, it doesn't have to be thick, just make sure it is coated evenly across
- apply the dry rub to the ribs - rub/pat to apply evenly
- I cheated the slow cooking, by pre-cooking them in the oven - I popped them in the oven at 110 degrees centigrade, for about 3 hours or so. I sat the ribs on a rack sitting in the roasting tray, adding water to the roasting tray (not so much that it touches the meat) and then place a foil tent over the top of the ribs
- When I was then BBQ-ing, I moved the ribs to the cooler side of the grill (indirect heat) and cooked them there with the rest of the food for about an hour or so (I had smoking chips on the BBQ too)