Braised Short Ribs Texan style
Specialist equipment; Big Green Egg/ Kamado grill and hickory smoking pellets
1.6 Kg Short ribs
1 tspn cumin seeds ground
1 tspn Sea salt flakes
1 tspn mustard powder ground
1 tspn black pepper ground
1 tspn smoked paprika
50 ml chicken stock or beef stock
125 gr Tomato sauce
55gr Brown sauce
1 Tablespoon American mustard
3 tspn Apple cider vinegar
1 tspn Ground paprika
First you will need to salt the short ribs, take a large tray and then place the ribs within flesh side up and then sprinkle with salt evenly. Cling film and place into the fridge for 2 hours
Now remove and wash off the salt, pat dry. Mix together all the dry ingredients for the rub and sprinkle evenly on top of the meat.
Line a roasting tray with double layer of baking foil and the add the chicken stock, fold over the baking foil and seal well.
Place into a pre-heated over 180°c for 2 hours and then remove and leave to cool for 30 minutes.
Whilst the rib is braising, light your green egg 1 hour before the end of the braising stage.
Remove the ribs from the baking foil and now place in to a fresh couple lines baking foil but this time you won’t be covering the meat.
Before you place the meat onto the grindle, add two hickory pellets to the coals, now place the grill back and then place into this the ribs, cook for 1 hour with the lid closed and regulate the heat to 200°c.
Whilst he ribs are grilling, place all of the ingredients into a sauce pan and bring to the boil.
After one hour of braising using a pasty brush, brush onto the beef rib the Texan BBQ glaze, close the lid and continue to cook for a further hour until the meat is tender. To check if the meet is cooked, then take a thermometer and place into the meat in between the bones and if it reads 200°c then its ready.
Remove and leave to stand for 30 minutes in a warm place before slicing and serving.