We are blessed with a source of fantastic grass fed beef from the pristine Cape Grim pastoral land of North Western Tasmania. The beef short ribs from Cape Grim Beef are a legend here and treated with respect. They deliver an awesome feed!
First I make a basic salt and pepper (Dalmatian) rub:
- 1/2 cup rock salt
- 1/2 cup peppercorns
Toast the pepper and salt in a dry wok on high heat, turning the mix over constantly as it heats to “smoking hot.” In a few minutes, the pepper will release some of its oils and the smell will change.
At this point, turn off the heat and let the mix cool.
Grind the mix in a spice mill or pound it in a mortar and pestle until it becomes the consistency of rough table salt.
The warm smoky spice of this is a great addition to any table. I have a small bowl on my dinner table all the time.
Cooking the Beef Ribs
This could not be simpler! It’s “set and forget”!
Set up your kettle for a 3 briquette fuse.
This will give you roughly 110° C (225° F) for the duration of the cook.
Add some smoking wood if you like.
Let the beef ribs come up to room temperature.
Peel the membrane from the back of the ribs and coat with the salt and pepper rub.
Bring the Kettle up to 110° C (225° F) and put the ribs on the grate
Place the lid on the Kettle and go have a good time with your mates. Seven hours later, come home and remove the ribs from the Kettle. Wrap them in foil to keep them warm while you pour a couple of drinks, pat the dog, make coleslaw, set the table, and turn on some good music.
Serve the ribs and let your mates congratulate you on a massive day working hard cooking perfect short ribs!
You shouldn’t need to check the internal temperature of the ribs before you take them off. You’ll know they are done because they will feel like they want to fall apart when you lift them.
If you need to check, you’ll see they are sitting nicely around 92–96° C (198–205° F).