Today, we’re embarking on a culinary adventure that bridges the smoky BBQ pits of Britain and the vibrant streets of Beijing. Poppy over at ‘Norfolk Smoke Pit‘ bought out her ‘China Town‘ rub, and although I’m a little late to the party, I bought some to try for myself. This little gem is packed with oriental flavours that promise to elevate our beloved beef short ribs to new, mouth-watering heights. So, whether you’re a seasoned BBQ pro or just looking to spice up your weekend grill, this recipe is set to be a game-changer. Let’s dive in and let the fusion of East meets West tantalise those taste buds!
East Meets West: Char Sui Beef Short Ribs
Ingredients
For the Char Sui Beef Short Ribs:
For the Sticky Jasmine Rice:
For the Asian Slaw:
For the Chilli and Ginger Green Beans:
For the ‘China Town’ Infused Plum Sauce:
Instructions
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Trim and Brine:
- Start by trimming most of the fat from the ribs. Save trimmings for later.
- Score the membrane on the bottom of the ribs in a diagonal pattern.
- Dry brine the ribs with good quality salt. Refrigerate for at least 4 hours, ideally overnight.
-
Rub and Prepare:
- 30 minutes before smoking, take ribs out of the fridge to reach room temperature.
- Apply the ‘China Town‘ rub generously to both sides of the ribs.
-
Kamado Joe Classic 3 Setup:
- Set up your Kamado Joe Classic 3 for indirect cooking with lump charcoal.
- Slowly rise the temperature to 93°C (200°F) and add cherry wood chunks for smoke.
-
Smoking:
- Place ribs bone-side down on grill grates.
- Place rib trimmings in a skillet/foil pan to render down for tallow.
- Maintain consistent temperature throughout the cook.
-
Spritzing:
- Mix apple cider vinegar, water, and bourbon in a 40/40/20 ratio in a spray bottle.
- Spritz the ribs when they hit 71°C (160°F) and continue every hour.
-
Wrapping and Adding Tallow:
- At 80°C (176°F), wrap the ribs in butcher paper with rendered tallow.
- Return ribs to the Kamado Joe, meat side up.
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Finish and Rest:
- Cook until ribs reach 96°C (205°F).
- Remove, wrap in a towel, and rest in a cooler for 45 minutes.
-
Sticky Jasmine Rice:
- Combine rice, water, and coconut milk in a saucepan with a pinch of salt.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 10 minutes, then fluff.
-
Asian Slaw:
- Mix cabbage, carrots, spring onions, and coriander in a bowl.
- Whisk sesame oil, lime juice, and honey for the dressing. Toss with veggies. Season with salt and pepper.
-
Chilli and Ginger Green Beans:
- Heat oil in a skillet over medium heat. Add ginger, garlic, and chilli.
- Stir-fry green beans for 5-7 minutes until tender-crisp. Season with salt.
-
‘China Town’ Infused Plum Sauce:
- Combine plums, rub, honey, soy sauce, rice vinegar, ginger, garlic, and chilli in a saucepan.
- Add water, bring to boil, then simmer for 20-25 minutes.
- Blend sauce until smooth, strain if desired, and finish with lime juice.
Equipment
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Note
- Rib Trimmings: Save and render down for tallow to add extra flavour and moisture.
- Spritzing: Keeps the meat moist and enhances flavour.
- Alternative Cooking Methods: Can also be cooked in an oven, but BBQ smoking is preferred for the best flavour.
- Sauce Variation: Plum sauce can be made spicier with extra chilli or sweeter with more honey.
- Holding: Can 'hot hold' ribs in a cooler after cooking to maintain temperature and reduce stress when serving guests.
