JURASSIC BEEF SHORT RIBS

BY @radley_eats

 JURASSIC BEEF SHORT RIBS
SERVES 2
BBQ SAUCE
240 min
INGREDIENTS
METHOD
INGREDIENTS For the Rub:

1 tbsp Paprika

1 tbsp Cayenne Pepper

1 tbsp Cumin

1 tbsp Salt

1 tbsp Garlic Pepper (ground)

1 tbsp Dry Mixed Herbs

Drizzle of olive oil

 

For the Meat:

Free Range Beef Short Ribs

1 cup chicken stock

1 onion chopped

4 cloves garlic

250ml of IPA (or use any beer)

2 tbsp of Soy Sauce

1 tablespoon of white wine vinegar

2 lemons (squeezed)

Bull's-Eye Hickory Brown Sugar BBQ sauce

METHOD
1.
Add and mix all the ingredients for the rub in a bowl.
2.
Coat the meat well and leave in the fridge overnight.
3.
Place the meat in a deep roasting tray with the ingredients.
4.
Cover the meat really well with tin foil. Ideally make a foil parcel round and over the meat.
5.
Whack in the oven on 150c and let it slowly cook for 3 hours.
6.
After 3 hours, remove and let the meat rest on a board for 15mins. DO NOT throw away the cooking juices - pour this in a pan and reduce to use as sauce or additional glaze.
7.
Place the meat on the BBQ for about 25/30mins to get that nice charcoal grilled flavour (you can use wood chips). 8. Make sure you're not letting the meat dry up too much so occasionally spray with water and glaze the meat with the Bull's-Eye sauce so it goes all nice and sticky!
SUGGESTED
READS
© 2022 BULL'S-EYE
CONTACT