Whole beef short ribs require slow cooking and take a long time to cook.
Today I'm showing you how to cook the Korean version of short ribs, which is where the short ribs are sliced and grilled (it can take a little less time to make too, so it's fun 🙂).
As for the actual cut of meat, you may not be able to find it at your local grocery store or butcher shop; you may have to order it. Basically, you ask for a whole short rib, but to have it cut against the bone into slices about ½ inch thick. Once you have your nice slices, you're in business. (FYI, even though the cut is very thin, there is a lot of collagen, marbling… a lot of fat in each slice. So they all need to be cooked through and at the right internal temperature before you taste them because you'll see, this meat is tough, tough, tough otherwise.)
Otherwise, I'll tell you right away, in my recipe, the short ribs will need to be marinated. Now, I can already hear those who followed the 101 course telling me "JP, you said that marinades (or sweet sauces) were "dangerous" to use when cooking on the BBQ because they burn!". Yes, it's true. Sauces caramelize quickly, but they also burn quickly. In fact, it all depends on the quality of your sauce. If it's really good, it will penetrate the meat, so you won't need to leave it on the meat during cooking, and that's what we're going to do today.
By the way, know that I use excellent SJB products in the recipe, but I know that Korean short ribs are also very tasty if you use Samouraï BBQ Québec or Expresso BBQ Québec sauce instead. The result will be just as incredible, believe me. As for the rub, you can also use whatever you want, as long as it goes well with the beef.
Okay, now that you know all that, here's the recipe:
Required tools:
Thermomax (or ThermoMax Jr.)
Bourbon BBQ Quebec wood chips (optional)
A little “frette” to stay hydrated throughout cooking (optional)
Ingredients :
Whole short ribs, sliced into ½-inch thick slices
SJB Piri-piri sauce (available in the SJB World Flavors box), to taste
Brisket Montreal SJB Rubbing Spices, to taste
Preparation :
Marinate the short rib slices in the Piri-piri sauce.
Preheat the BBQ to approximately 550°F.
When the sauce has penetrated the short ribs well, place them on the work surface and use a paper towel to blot the excess sauce from both sides of each slice.
Generously sprinkle both sides of the short ribs with Brisket Montreal Rub.
Place the slices on the top grill of the BBQ, in the indirect cooking zone, making sure that the smallest ones are in the middle (the largest ones will therefore be on the sides). (It is normal for the temperature of the BBQ to drop during cooking; “low and slow” cooking is preferable. If, however, the BBQ becomes too hot, turn off the central burner and keep the left and right burners lit.)
Cook the short ribs (without turning them) until they register an internal temperature of 210°F on the Thermomax (or ThermoMax Jr.). (Avoid opening the grill too often so as not to lose heat, moisture and love… short ribs need it!)
Halfway through cooking, add the wood chips to the BBQ to infuse the short ribs with a woody flavor*. (optional)
When the desired internal temperature is reached, increase the BBQ temperature and grill both sides of the short ribs on the bottom grill. (If wood chips have been added, do not place the short ribs above their location so that flames do not appear and burn the outside of the slices.)
Remove the short ribs from the BBQ when they have a nice char (a little burnt side) and a caramelized appearance.
Cut each slice of short ribs between the bones, serve, then enjoy by holding each piece where the bone is.
* Pro tip: lower the heat when smoke starts to come out of the BBQ, then if the chips catch fire, turn off the burner and pour a tiny bit of beer over the fire through the BBQ grate.
Here you go! So I wish you all “Happy BBQ!” Get ready, it’s going to taste like heaven! 🤤
