Beef short ribs

Today, I'm showing you how to prepare my favorite cut of meat, beef short ribs!

Not only that, this recipe also includes a secret technique that my brother learned from John Lattuca, a BBQ world champion, and then passed it on to me. You'll see, with this recipe, your short ribs will be truly amazingly good.

Here's how to make fiery short ribs:

Required tools:

• BBQ Quebec butcher paper (or aluminum foil)

• Thermomax

Ingredients :

• Beef short ribs (1 bone per person or 2 bones for a big eater)

• Booster BBQ Québec flavor enhancer , to taste

• Texas BBQ Quebec dry marinade (or Montreal BBQ Quebec dry marinade or Steakenator BBQ Quebec dry marinade ), to taste

• Quebec BBQ Expresso Sauce , to taste

Preparation :

1. Preheat pellet or charcoal smoker to 275°F*.

2. Using a knife, create an opening in the piece of meat, then pull on the white membrane on top (the "silverskin") with your fingers to remove it.

3. Rub the entire piece of Booster meat (be careful not to put too much, the meat should still be visible!), then add a good amount of Texas dry marinade (or Montreal or Steakenator) on all sides. .

4. Place the piece of meat in the smoker in the indirect cooking zone, then let it smoke slowly for about 5 hours, or until the meat has a nice crust and an internal temperature of 205-207 °F is displayed on the Thermomax. (The thermometer must absolutely go in and out of the meat like butter for the recipe to be a success!)

5. Remove the piece of meat from the smoker and brush it with a little Expresso sauce before wrapping it in butcher paper (the butcher paper wrapping is actually the pro tip straight from John Lattuca!)**.

6. Lower the smoker temperature to 200°F, place the wrapped piece of meat in the smoker and cook on warm for 1 hour. The internal temperature of the meat will drop to 200°F once the time is up.

7. Take out the short ribs, unwrap them, cut them and enjoy!

* This recipe can also be made with a BBQ, but if you use one, I recommend adding the Copeaunateur BBQ Québec inside your machine and, if necessary, placing a plate under your piece of meat to collect the cooking fat.

**You can wrap your meat in aluminum foil if you prefer, but be aware that butcher paper allows your meat to keep its crust intact while aluminum foil softens it.

Happy BBQ!