Nick’s Short Rib Recipe Recipe
Ingredients
2.7 – 3kg bone in short rib
Favourite hot sauce
Salt and pepper to Taste
Beef broth
Suggested Wood Chips: Hickory
Preparation
- Preheat smoker to 135°C.
- Remove the rib membrane using a butter knife or a paper towel.
- Trim off excess fat from the top.
- Pour on hot sauce as a spice binder.
- Generously cover with salt and pepper.
- Smoke ribs for 3 hours.
- Spritz ribs with beef broth every remaining hour.
- Smoke for an additional 4-6 hours or until internal temperature has reached 90°C.
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