What inspired the dish
Smoke&Bones, the first and original halal smokehouse bought the Texas style beef short rib to the streets of central London in 2017.
The iconic foot long rib, with a heavy pepper based crust would often sell out inside 45 minutes. Why didn't they just make more? Well two racks of short ribs take up as much space in the smoker as a brisket. But a brisket can feed 20-30 and the ribs would produce a meager 6 portions.
The rib has reduced in size from back in 2017, mostly because the USDA ribs we used to purchase no longer fit into the economics of street food. We've therefore focused on the quality of the meat, its from the prime section of the rib, dry-aged for 28-days to increase the intensity of flavour, and is accompanied with more pickled vegetables, including carrot, mooli, and beetroot.
How do I make this at home?
There is a shortcut! You can order our smoked beef short ribs right here on That Fat Cow.
If you'd rather make this yourself from scratch here is how it's done:
Ingredients
- Beef short ribs
- Smokey Carter Pitmaster Rub
- 1 cucumber sliced
- 1 carrot julienned
- 200ml apple cider vinegar
- 200ml water
- 2 tbsp brown sugar
- 1.5 tsp sea salt
- 1 tsp black peppercorns
- 1 bay leaf
- 2 smashed garlic cloves
Method
- Coat your ribs with a little bit of apple cider vinegar, this is to ensure the seasoning will stick on
- Apply the Smokey Carter Pitmaster Rub onto the ribs getting the top and sides to ensure it is coated evenly
- Get your smoker at approximately 110C degrees.
- Put your ribs into the smoker
- On the stovetop, boil your 100ml of your water
- Add the vinegar and brown sugar, allow it to dissolve
- Add the salt, black peppercorns and bay leaf
- Once the salt is no longer visible turn off the heat, add in another 100ml of water to cool it down
- Add your cucumber, carrots and garlic cloves into a mason jar
- Pour the pickling mixture and close
- You can make your pickles ahead of schedule or while your ribs are smoking
- Keep checking your ribs once an hour and spray with water, make sure your barbecue stays in and around 110C degrees
- Around 7-8hours the ribs should be done, they need to probe internally approximately 90C degrees
- Let the ribs rest 1 hour.
- Slice and serve with your pickles
