“Super simple and sure to impress. Slow cooking/smoking meats is a sure-fire way to look like a pro in the kitchen with minimal effort. There are a few variations on cooking methods for this recipe. This example is using a hooded gas BBQ, but an oven is just as good”
Prep Time: 15 mins
Cook Time: Minimum 4.5 hours, the longer the better
Skill Level: Beginner
Servings: 2-3
Ingredients
- 1kg Cut of Beef Short Rib (ask your butcher)
- 1 tsp Garlic Salt (fresh garlic & plain salt will suffice)
- 1 tbsp Smoked Paprika
- 2 tbsp SpiceGirlz Zulu-Lu
- 1 tbsp Olive Oil
- 1 tbsp Honey
- Wood smoking chips (optional – BBQ use only)
Instruction
- Place the ribs, rack (bone) side down in an oven tray.
- Drizzle olive oil over the meat, then sprinkle the garlic salt and smoked paprika over it.
- Coat the meat with the Zulu-Lu, it will hold quite well through the cooking process so spread it evenly.
- Heat your BBQ (or oven) to 125◦C. Low and slow is the key!
- Put the tray into the BBQ and shut the lid.
- If you have wood smoking chips, add them to the flame now to give the meat that extra smokey taste.
- Cook at a constant low heat of 125◦C – 150◦C for 3 hours.
- Take the tray out, cover it with aluminium foil and return to the BBQ.
- Leave the meat for a minimum of another 1.5 hours. The longer you leave it the more tender the meat will be.
- 30 minutes before you plan to serve, take the meat out and drizzle the honey over the top and return to the heat. This will go golden brown and act as a glaze.
- Remove and enjoy!