Perfect Beef Short Ribs in the Kamado

Zubereitung

1. Beef short ribs are a rewarding and forgiving ingredient if you keep three things in mind: good meat, stable temperature, and enough time. Here too we choose the no-wrap, low-temperature route, just like with the brisket. The crust builds in open air throughout, the fat works slowly, and the smoke adheres nicely. Count on 12, even 14 hours, and plan ahead.
2. The method is tuned for a ceramic kamado (in the video our own Kamado Chef 22, with a 56 cm grate diameter). The kamado's secret is the thick ceramic wall that holds heat steadily, and an often underrated accessory: the charcoal basket.
3. Preparing the meat - membrane removal. Pull the thick membrane off the bone side of the meat before cooking. Underneath it the meat wouldn't take the seasoning and smoke properly.
4. Rub generously. Season thoroughly on all sides. Our own Smokey Jokey Steak Rodeo seasoning goes on, which contains, among others, green pepper and summer savory: a floral, slightly unusual character that plays well with the fattiness of the beef.
5. The kamado and the coals. Half of a good result depends on the fuel and the airflow. Charcoal basket: this small accessory separates the charcoal from the ceramic wall, so air circulates around it and it burns evenly. The temperature is more predictable, recovers faster after opening, and uses roughly 30% less charcoal.
6. Large-chunk, dense charcoal. Look for the large, hard pieces that glow for a long time. Small, cheap charcoal clogs the vent channels and ruins heat management. Load enough at once so you don't have to top up during the cook.
7. Smoking wood: 2-3 blocks. Cherry or oak is great for beef. Don't overdo it.
8. Set the temperature to 100°C. Low but stable. Wait until the kamado nicely arrives at this temperature and holds it.
9. Smoking - 12 hours of patience. Put the short ribs on, close the lid, and from here the kamado works for you. You don't wrap, you don't open the cooker unnecessarily: with every opening you lose heat. If possible, hook up the core thermometer and follow the rising core temperature from your phone.
10. When is it done? Beef short ribs are done when the meat turns tender and the probe slides in like a knife into butter (typically around 93-96°C core temperature). You arrive there in 12, sometimes 14 hours. How much it falls off the bone is a matter of taste.
11. Slicing and serving. Slice between the bones, perpendicular to the grain. The crust is dark and spicy, the meat juicy and deep-flavored. Serve it on its own, or with soft bread and a little pickle.