When something tastes this good, simple is best. Slow cooked, melt in the mouth beef ribs with a sticky BBQ glaze. Full flavour, nailed.
SERVES 6-8
GLAZE
220 MINS
INGREDIENTS
METHOD
INGREDIENTS
1kg BEEF SHORT RIBS
150ml BULL'S-EYE SWEET WHISKEY GLAZE
WOOD-SMOKING BLOCKS
BBQ beef short ribs are ideal for slow cooking and bring big flavour to the grill everytime. So sit back, catch up with friends, and watch these whiskey flavoured ribs get stickier and smokier.
METHOD
1.
Light your wood smoking block on fire. It's what pitmasters use for that deep, smokey flavour you love. You can also use a normal BBQ. Heat your smoker or BBQ to 120 degrees.
2.
Cut your BBQ beef short ribs into 10cm long pieces.
3.
Smoke or grill slowly for around 2-3 hours.
4.
Brush with Bull’s-Eye Sweet Whiskey Glaze every 30 minutes and add a final brush before serving. You know the drill. More glaze = more flavour.
5.
The short ribs are ready when internal temperature is 90 degrees or the meat starts to slide off the bone. Let meat rest for 15 minutes.
6.
Add some slaw and fries on the side and that's job done. Best shared with friends.
