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Angus beef short ribs

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Angus beef short ribs

Ingredients for the recipe:


Preparation of Angus short ribs: Long cooking (6 hours)
  1. Prepare your dome barbecue or hot smoker for long, indirect cooking at 120/125°C.
  2. Lightly oil your ribs to allow the spice blend to adhere to the meat.
  3. Sprinkle your meat with the Mexican Rubs blend from Terre Exotique, salt, and pepper, and massage it.
  4. Place your ribs in the barbecue for indirect cooking. Use oak or walnut wood chips and place them on the embers.
  5. Close the lid and let it smoke at high heat. Now, let the ribs cook for a duration of 5 to 6 hours.
  6. When you see that the fat has melted away, the bones are visible, and the meat is covered with a crust, the inside should reach 74°C. To retain juiciness, wrap the meat in butcher paper without paraffin or aluminum foil.
  7. Continue cooking until the internal temperature reaches 92°C, and add the thyme and rosemary.
  8. Once cooking is complete, let the meat rest outside the barbecue for a few minutes, then serve these magnificent ribs.
  Cooking for the less adventurous (2 hours and 20 minutes)
  1. First, gently cook your ribs in a broth made of water and 2 teaspoons of broth spices.
  2. The meat should be fully submerged in the broth and cooked covered for about 2 hours.
  3. Then, remove the meat from the water, pat it dry gently, and massage it with the spice blend.
  4. If you prefer caramelized ribs, brush the meat with a marinade composed of: 2 teaspoons of olive oil + 1 teaspoon of apple cider vinegar + 1 tablespoon of honey or agave syrup + 2 teaspoons of BBQ sauce or tomato sauce + 2 teaspoons of Mexican Rubs blend.
  5. Grill your meat (approximately 10 minutes on each side) on the barbecue.
For the recipe:

Mexican spice rub

Chopped rosemary

Chopped thyme
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