Smoked beef short rib sliders
Everdure
Rated 5.0 stars by 1 users
Servings
5
Cook Time
7 hours
Ingredients
- olive oil
- 2 x 3 bone beef short ribs, fat and sinew trimmed
- smoked chips, as needed
- 4 Tbsp cracked black peppercorns
- 3 Tbsp salt flakes
- 2 Tbsp caster sugar
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
-
125g (4.41 oz) smoked streaky bacon, chopped
-
160g (5.64 oz) tomato ketchup
-
140g (4.94 oz) tomato puree concentrate
-
80g (2.82 oz) Whiskey
-
50g (1.76 oz) Cabernet Sauvignon vinegar
-
30g (1.06 oz) white distilled vinegar
-
20g (0.71 oz) Worcestershire sauce
- 1 Tbsp molasses
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- 1 Tbsp dark brown sugar
- salt and freshly ground black pepper
-
80g (2.82 oz) yellow mustard
-
65g (2.29 oz) ketchup
-
65g (2.29 oz) mayonnaise
-
65g (2.29 oz) apple cider vinegar
-
65g (2.29 oz) sour cream
-
60g (2.12 oz) caster sugar
- 1 tsp celery seeds
- pinch cayenne peppe
-
500g (1.1 lbs) white cabbage thinly shredded
-
160g (5.64 oz) white onion thinly sliced
-
150g (5.29 oz) carrot peeled and grated
-
50g (1.76 oz) Scallions thinly sliced
- salt, to taste
- 10 small brioche slider buns, charred / toasted
- reserved Memphis-style coleslaw
- cooked beef short rib, thinly sliced
- reserved Texas-style BBQ sauce
For the beef short ribs
For the rub
For the Texas-style BBQ sauce
For the Memphis-style Mustard Coleslaw
To finish
Directions
- Rub a little olive oil on the ribs (not the bone side) and set aside in the fridge until needed.
- For the rub, simply combine all the ingredients in a bowl.
When ready to cook, preheat the 4K Grill by placing 240g (8.47 oz) charcoal on top of the element cover. Fill the metal cup with water and place onto the side hook. Set the cast grills in place and top with a foil tray. Cover the foil tray with the stainless-steel grills. Turn on the power and ignition button – keeping the hood up and both the top and bottom vents fully open.
- Once the ignition cycle has finished, close the hood, but keep the top and bottom vents on position 6. Once the temperature reaches 140ᵒC (284°F), set the top and bottom vents to position 1.
Place the beef short ribs onto the stainless-steel grills and place a temperature probe into the centre of one. Close the hood and leave to smoke for 6 hours at 140°C (284°F), adding 10g (0.35 oz) smoking chips every 30 minutes – and more charcoal every 45 minutes. After 6 hours, double wrap the ribs in parchment paper and return to the grill for 1 hour. Use a metal skewer to test for tenderness, then remove the ribs and set aside to rest for 30 minutes.
- In the meantime, make the BBQ sauce. Fry the bacon over moderately low heat in a pan until all the fat has rendered. Add the remaining ingredients (apart from the salt and pepper) and reduce the heat to low, leaving to cook for 1 hour. Season with salt and pepper as needed.
For the slaw, combine the mustard, ketchup, mayonnaise, vinegar, sour cream, sugar and celery seeds in a bowl. Add a pinch of cayenne pepper. Mix well to combine, ensuring the sugar dissolves. In a second bowl, combine the cabbage, onion, carrots and scallions. Drizzle the coleslaw dressing over the mixture and combine well, seasoning with salt as needed.
- To serve, slice the slider buns in half and toast / char on the hot grills. Place the slaw on the bottom halves and top with slices of the beef short ribs. Drizzle over a little Texas-style BBQ sauce and cover with the top bun halves.
Recipe Note
This is an Everdure Recipe.
