Rack of beef short ribs
Salt and pepper (or other spice rub)
1.5 - 2 kg collar butt cut into 3 or 4 even strip strips.
Beef Ribs
Char Siu Pork
Smoked beef short ribs are one of the most
flavoursome and delicious cuts to smoke. Juicy
tender beef pulled back from the bone that melts
in the mouth. Beef combines well with smoke from
timbers such as hickory, ironbark and cherry.
Sticky charred Char Siu BBQ pork packs a massive flavour punch. A fatty cut like
pork shoulder is perfect make juicy BBQ pork strips that goes great served on
Fried rice, in a stir-fry or on soft fluffy Bao buns.
1. While smoker comes to temp 120C (250F) prep the ribs.
2. Beef ribs generally have good marbling, so it is best to trim the fat
layer from top for maximum smoke penetration. Flip ribs over and
remove the silver skin membrane from the bone by lifting the corner
with a knife and then pulling back using paper towel to grip it.
3. Apply a generous coating of salt and pepper (or your
choice of rub) all over (top, bottom and sides).
4. Place ribs into the smoker, add your choice of smoke wood and allow to smoke
until internal temp reaches around 90C (195F), The ribs probably won’t be
done at this stage (temp is only a guide). Get a sturdy skewer and probe
the meat all over. Continue to cook until the meat is very tender all over and
skewer pushes in like butter. (Ribs may take anywhere from 6-9 hours).
5. When cooked remove, wrap in foil and allow to rest for an hour.
NOTE: When meat reaches approx. 70C (160F) it may begin what is called
the meat stall which slows down the cooking and may even drop in temp.
To speed up cooking you may wrap in foil at this stage if preferred.
1. Mix together all marinade ingredients
and use to coat the pork strips thoroughly.
Allow to marinade in the fridge minimum
of 3 hours but preferably overnight.
2. Hang pork strips on the Ozpig oven-
smoker hanging racks and cook at 120c
(250f) with added smoking timber such
as apple or pecan. Allow to cook until
internal temp reaches 60c (140F).
3. Remove diffuser plate and water pan and allow to finish
cooking over direct heat until. This is done to get some colour
and char. Continue to cook until internal temp of 73c (160f) is
reached glazing with the glaze every 15 minutes or so.
4. Slice thinly.
3 tablespoons soy sauce
3 tablespoons Hoisin sauce
2 cloves minced garlic
2 teaspoons Chinese five spice powder
3 tablespoons Chinese cooking wine
2 tablespoons brown sugar
Salt and pepper
Few drops red food colouring
2 tablespoons honey
2 tablespoons honey
2 tablespoons reserved marinade
TIPS
If meat is done earlier than
needed it can be wrapped in foil
and placed in an empty esky and
will stay hot for many hours.
If ribs are looking a little dry at any stage
you may give them a light spritz of liquid
in a spray bottle, this could be water,
beef stock, Worcestershire sauce etc.
INGREDIENTS:
INGREDIENTS:
METHOD:
METHOD:
MARINADE:
GLAZE:
14.
15.
