Adam Roberts’ Honey BBQ Smoked Beef Short Ribs
This Honey BBQ Smoked Beef Short Ribs recipe is one of my favourites, and was actually one of the first Low ‘n Slow barbecue recipes I nailed quite consistently because it’s really quite easy.
I love the rich smoky beef flavour. It’s great with light sides like grilled corn or fresh hand cut coleslaw.
The process is really simple which allows plenty of time to relax and kick back with friends and family while you cook – which is the principal of low ‘n slow cooking.
Prep Time: 10 minutes
Cook Time: 5 hours
Cooker: Barbecue Smoker
- 2 x 1kg (2 lb 4 oz) portions of boneless beef short ribs
- 2 tablespoons peanut oil (or olive oil)
- 100g (3½ oz) unsalted butter
- 100g (3½ oz) honey
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 teaspoon cinnamon powder
- Preheat a barbecue smoker to 140°C (275°F).
- Remove any silver skin from the short ribs and massage oil onto all sides of the ribs to apply a light coating. Combine the rub mixture in a small bowl or container, then evenly apply to the oiled ribs.
- Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat are covered with the rub.
- Place the ribs in the barbecue smoker and add peach or apple wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke.
- Remove from the smoker and double wrap with foil and butter. Return to the smoker to cook in the foil for a further 2 ½ hours.
- Unwrap the ribs from the foil and drizzle the honey over the ribs twice over a 30-minute period before removing and slicing to serve.
Serve with sides including mac and cheese, grilled corn or cornbread in winter, or with a side salad or spicy coleslaw in summer.
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