Short Ribs with bun and coleslaw
Creamy Short Ribs on a bun, enhanced with crispy coleslaw. Let your taste buds dance with this hearty barbecue delight. An explosion of flavor between tender meat and refreshing coleslaw, easy to prepare yet irresistibly delicious. The perfect balance of sweet, savory, and fresh crunch - a true feast for the taste buds."
Ingredients:
-
- 1.5 kg short ribs
- Salt and black pepper to taste
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for some heat)
- HerQs Pin Probe
Instructions:
- Preheat the BBQ for indirect heat, around 120-135°C (250-275°F).
- In a bowl, mix smoked paprika powder, garlic powder, brown sugar, onion powder, cayenne pepper, salt, and black pepper.
- Rub the short ribs with the spice mixture, making sure all sides are well covered.
- Insert the HerQs BBQ Thermometer into the thickest part of one of the ribs.
- Place the short ribs on the indirect part of the BBQ and close the lid. Use the thermometer to monitor the core temperature. Aim for an internal temperature of approximately 95-100°C (203-212°F) for melt-in-your-mouth meat.
- Once the short ribs reach the desired internal temperature, remove them from the BBQ and let them rest for a few minutes.
- Serve the short ribs with an extra bun and some homemade coleslaw.
The core temperature
Using the herQs thermometer ensures you can achieve the exact core temperature that matches your personal preference for doneness. Remember to always follow safety guidelines for using a thermometer and ensure proper hygiene when preparing food. Enjoy your meal!
Recipe from herQs ambassador
michael_backyardbbq