Beef Short Ribs - Weber Smokey Mountain Cooker series Manual

BEEF SHORT RIBS

Cooking time 8 to 10 hours
Cooking temperature 110°C to 135°C
Ingredients
2 racks of beef short ribs, with 3 ribs per rack
Salt
Freshly ground black pepper
For the glaze
1 tbsp butter
½ brown onion, diced
3 garlic cloves, crushed
1 can (225 g) pineapple pieces in juice
½ cup pineapple juice
¼ cup teriyaki sauce
2 tbsp brown sugar
½ tbsp light soy sauce
½ tbsp lemon juice
¼ tsp cayenne pepper
Method
Remove the beef ribs from the fridge. Remove
the membrane from the back of the ribs (or
ask your butcher to do so).
Give the ribs a generous coating of freshly
ground black pepper and gently massage a
little salt into the lesh of the ribs.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
Once the smoker has reached the desired
temperature (110°C to 135°C), add 3 chunks of
Weber® Firespice™ Mesquite wood through
the front door. Close the door.
After 5 minutes, smoke should be visible and
coming out of the top vent. Place a rack of ribs
on each cooking grill and close the lid.
Cook the ribs for 8 to 10 hours or until the
meat has reached an internal temperature of
approximately 93°C.
(Note: For longer cooking times like this,
remember to check the temperature of the
smoker every hour and ensure the water pan
does not run dry)
While the ribs are cooking, make the glaze:
Place the butter in a saucepan and cook over
low heat, until melted.
Once the butter has melted, add the onion
and garlic. Cook for a few minutes, or until the
onion and garlic has softened.
Once the onion and garlic have softened, add
the remaining glaze ingredients.
Cook, uncovered, for a further 10 minutes over
high heat or until the glaze is thick and sticky,
stirring regularly. Remove the glaze from the
heat and set aside to cool. Once the glaze
has cooled, process in a blender until it has a
smooth consistency.
Glaze the ribs during the last hour of cooking.
Once the ribs have reached an internal
temperature of approximately 93°C, remove
them from the smoker. Wrap in foil and leave
to rest for 30 minutes.
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