The BBQing, Grillin, Smoking Mega Thread

[DrWilly]

Start with buying some beef short ribs. No need to trim the fat of these babies, we want that flavour and it keeps the meat moist.

Add a dry rub of salt, pepper, chilli, paprika.

Light the coals, add to weber, add some cherrywood chips for flavour. My drip tray is a bit small...

Then leave them for the next 6-8 hours (dont keep opening the lid to check them because you will lose your heat & smoke. As they say, "If you're looking you aint cooking").

A short vid of the smoker doing it's magic.

Smoking beef shorties - YouTube


Beef shorties do not need to be cooked to temp, but I like to keep a probe in just to watch the temp level of the bbq. I was pretty pleased to note that I could visit my mate's place and still monitor the temp from there (about 120 metres away). My condo is in the building pictured and you can see that the internal temp was around 149f*

Most BBQ blokes use f because it cooks the meat better than C.

We watched some cricket, he was English so possibly not as happy as I was for the first half of the day. But then the roles reversed, so a competitive game.

At once stage I noticed the temp was dropping a little so went back light some more coals and raised the temp up.