Low & Slow Beef Ribs by Adriano Ferreira de AndradeServes: A family of 4 – 5
- Beef Spare Ribs – 3 Rib Set – 1.5kg
- American Mustard
- BRZ Food Xtra Mojo
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup beef stock
- BBQ or smoker with a temperature gauge or thermometer
- Meat thermometer with leave in probe
- Spray bottle for spritz
- Aluminium Foil
- Remove any fat from the top of the Beef Ribs exposing the meat to enhance smoke penetration and flavour. Also, remove the membrane from the back of the Ribs.
- Apply a thin layer of American mustard over the meat, this will help the spice to stick better over the meat.
- Apply a good amount of BRZ Food Xtra Mojo spice over the cut and don’t forget the sides.
- Place the ribs on a plate uncovered in the fridge to rest for 1 hour.
- In the meantime, fire up your BBQ or smoker configured for indirect cooking (refer to manufacturer’s instructions). Bring to a steady temperature of 120°C (250°F).
- Add your favourite wood for smoking (refer to manufacture instructions), my favourite wood for red meat is Hickory.
- It’s now time to add your Beef Ribs to the BBQ. Insert the meat thermometer into the centre of the ribs and then place the meat in the BBQ for indirect cooking.
- Close your BBQ to start cooking and keep watching the temperature targeting a steady 120°C (250°F).
- While the meat is cooking you can create the spritz. Add the water and Apple Cider Vinegar to a spray bottle and shake well.
- After two hours, open your BBQ and give it a good spritz over the meat. This will keep it moist and help attract more smoke to the meat. Close the lid and repeat this every hour.
- As your meat approaches around 70°C (160°F) internal temperature, it will hit what is known as the stall and will seemingly refuse to climb any higher in temp. At this point you have two options, you can choose to simply keep cooking at a steady 120°C (250°F) until the meat is done as below (but expect to add a few extra hours to your cook time) or remove the Beef Ribs from the BBQ and wrap them in foil with beef stock underneath the bone (this is referred to as a Texas crutch). Make sure you wrap the foil tight around the meat (you may want two sheets of foil to stop the bones poking through) and keep the thermometer in the meat.
- Place the meat back on the BBQ and keep cooking at 120°C (250°F) until the meat probe temperature reaches 95°C (203°F).
- Remove the meat from the BBQ and open the foil to vent some steam and heat. After 5-10 minutes, re-wrap the meat and place in a warm esky to rest for minimum 1 hour and up to 3 hrs.
- After the rest time, remove from the esky and unwrap the foil.
- Place the Beef Ribs on a chopping board and with a sharp knife cut between the bones.