My secrets for cooking short ribs

Today, I'm sharing my secrets for cooking beef short ribs and how to properly prepare them. Cooking short ribs is actually super easy when you have the right technique. In fact, once you master it, you'll remember it forever.

I love this cut of meat. It's big, very very very thick and has a lot of fat. And when you're working with a big cut of meat, you know, it's essential to use good rubs/spices to preserve its quality and good taste. In fact, by adding rubs/spices, the fat of the meat will stay in and the salt will create a crust on the outside, which gives a perfect result and that's what you want. A big cut of meat also means that we smoke it in a "low and slow" mode, so make sure you have some "little fries" on hand when you start cooking. (Also, by the way, if you have a heat deflector, I recommend using it to cook your short ribs because it allows for a "good smoke" and excellent indirect cooking.)

So without further ado, I'll show you how to cook delicious short ribs:

Ingredients :

• Beef short ribs

• Butcher BBQ Spice Blend , to taste

• Montreal Simon Barbecue Rub Spices , to taste

Preparation :

1. Preheat BBQ to 275°F.

2. Using a butter knife, remove the membrane on top of the short ribs by inserting it into the side of the piece of meat and gently pulling, with your fingers, on the pieces of membrane.

3. Using a sharper knife, score the membrane of the piece of meat at each of its bones. (This ensures that the seasonings will not all end up in the same place during cooking because the membrane will have "shrinked" and it also allows the meat to "split" and retain more juices.)

4. Turn the piece of meat over and remove its “silverskin” (“white membrane”) and excess fat (there should not be too much fat on the meat because otherwise the spices that will be on the fatty parts could “melt” and fall into the bottom of the BBQ).

5. Sprinkle the Accro des Grillades spice mix on each side of the piece of meat (even the edges), then add the Montreal spice rub on the 2 widest sides.

6. Place the piece of meat in the middle of the BBQ grill and cook it in indirect heat (without turning it over) for about 5 hours, or until it has an internal temperature of 205-210°F.

7. Serve and enjoy!

Happy BBQ!