Short Ribs with bun and coleslaw
Juicy Short Ribs on a bun, enriched with crispy coleslaw. Let your taste buds dance with this savoury barbecue delight. A flavour explosion between tender meat and refreshing coleslaw, easy to prepare but irresistibly tasty. The perfect balance between sweet, savoury and crispy fresh - 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 a little spice)
- HerQs Pin Probe
Instructions :
- Preheat the BBQ for indirect heat, around 120-135°C.
- In a bowl, combine smoked paprika, 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 coated.
- Attach the HerQs BBQ Thermometer to 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 around 95-100°C for melt-in-the-mouth meat.
- Once the short ribs reach the desired internal temperature, remove the ribs 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 that you can achieve the exact core temperature that suits your personal preference for doneness. Remember to always follow the safety guidelines for using a thermometer and to ensure good hygiene when preparing food. Enjoy!
Recipe from herQs ambassador
michael_backyardbbq
