Short ribSmoked Beef Short Ribs
Brisket flavour on a bone, and considerably harder to ruin. Plate short ribs are the single most impressive thing you can put on a charcoal cooker.
RibsBaby Back Ribs on a Charcoal Kettle
The cook that teaches you fire management, because five hours at 135°C (275°F) on a kettle is entirely achievable and entirely on you.
Ribs are the cook that teaches fire management, because five hours at a steady temperature on a kettle is entirely achievable and entirely down to you. They are also the most forgiving introduction to barbecue, since the window between done and overdone is measured in half hours rather than minutes.
Pull the membrane off the bone side first. It never breaks down, it blocks smoke and seasoning, and it eats like plastic. This is the step most people skip and the one that makes the most difference.
Cook baby backs at 135°C (275°F) rather than the traditional 105°C (225°F). They are lean and small, and at the lower temperature they dry out before they tenderise. Spare ribs are fattier and need about an hour longer.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Smoked Beef Short Ribs | Low and slow smoking | 105 to 135°C (225 to 275°F) | 7 to 9 hr | 95°C (203°F) |
| Baby Back Ribs on a Charcoal Kettle | Low and slow smoking | 135 to 175°C (275 to 350°F) | 5 hr | 90°C (198°F) |
Techniques used
Low and slow smoking. Hours at 105°C (225°F) to 150°C (300°F) with wood on the coals. Collagen melts, bark forms.
Cookers these suit
Bullet smokers. Drum smokers. Kamado grills. Kettle grills. Offset smokers.