Smoked beef short rib sliders
Smoked beef short rib slidersPrint recipe
For the beef short ribs
- olive oil
- 2 x 3 bone beef short ribs, fat and sinew trimmed
- smoked chips, as needed
For the rub
- 4 Tbsp cracked black peppercorns
- 3 Tbsp salt flakes
- 2 Tbsp caster sugar
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
For the Texas-style BBQ sauce
- 125g smoked streaky bacon, chopped
- 160g tomato ketchup
- 140g tomato puree concentrate
- 80g Whiskey
- 50g Cabernet Sauvignon vinegar
- 30g white distilled vinegar
- 20g Worcestershire sauce
- 1 Tbsp molasses
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- 1 Tbsp dark brown sugar
- salt and freshly ground black pepper
For the Memphis-style Mustard Coleslaw
- 80 yellow mustard
- 65g ketchup
- 65g mayonnaise
- 65g apple cider vinegar
- 65g sour cream
- 60g caster sugar
- 1 tsp celery seeds
- pinch cayenne peppe
- 500g white cabbage thinly shredded
- 160g white onion thinly sliced
- 150g carrot peeled and grated
- 50g spring onion 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
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 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 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 spring onions. 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.