For those who love a smoky, juicy and tender beef rib, this recipe is for you!
Using just a simple SPG rub and cooked in the Ninja Woodfire, this recipe is a true showcase of woodfire cooking at its finest.
This recipe is easy to follow and is sure to impress your friends and family.
So, fire up your Ninja Woodfire and let’s do this . . .
There isn’t much required for this recipe at all . . . it’s time to let the meat do the talking 😉
- 2kg Jacobs Ladder / Beef Short Rib – I bought mine from Village Butchers
- Coarse kosher salt – I used Morton
- Coarse ground pepper – I used Kirkland
- Granulated garlic – I used Kirkland
That’s it, nothing complicated about this recipe at all . . .
To get started, give your short ribs a proper trim.
On the surface of the ribs you’ll find a layer of fat and silverskin which won’t break down during cooking.
To ensure the best results take your time to remove as much of this fat and silverskin as you can.
Once your trimming is complete it’s time to add some flavour. Coat the ribs evenly with a mix of salt, pepper, and garlic. The ratio I use is roughly 1 part salt, 2 parts pepper, and 1 part garlic.
As ever it’s important to remember we’re going to focus on the internal temperature rather than time.
Insert a thermometer into the thickest part of the beef rib (making sure it doesn’t touch the bone). You can use a MEATER or any other thermometer that you have to hand.
Our target internal temperature for short ribs is 93°c (200°f) with a little bit of leeway to ensure we produce a beautiful tender, melt in your mouth, bite.
Thanks to the Smoker function of the Ninja Woodfire there is no need for preheating. Simply add a scoop of ‘All-Purpose Blend’ pellets, set the temperature to 120°c (250°f) and set the time to 5 hours. Place the short ribs on the grill plate, close the lid, and hit start.
Check the ribs after 1.5 hours and pour off any rendered fat that may have collected on top. If some areas appear dry, give them a light spray of water.
Once the internal temperature reaches 93°c (200°f), use an instant read thermometer to test for tenderness. If the probe goes in with little or no resistance, you’ve got it . . . if not close the lid and check again in 20 minutes. This particular rack was ready at 96°c (205°f)
Please . . . don’t skip this part!
Once you are happy with the tenderness of the ribs wrap them up tightly in some quality foil and leave in your cooler for an hour to rest.
I know, I know . . . it’s hard to resit, but you’ll benefit from this final step!
Once rested simply slice and serve . . . job done!