Smoked Short Ribs

Zubereitung

1. Take the meat out of the fridge 1 hour before cooking so it can warm to room temperature.
2. Cut off the excess fat and the silver membrane.
3. In a small bowl mix the salt, pepper and garlic powder.
4. Preheat the grill to 120°C.
5. When the grill is hot, brush the meat with the mayonnaise and then sprinkle it with the seasoning blend. Season the meat evenly and boldly.
6. Then put the meat on the grill until its thickest part reaches 79-80°C internal temperature. Depending on the thickness of the short ribs this can take 5-6 hours, but it's worth checking several times, especially toward the end. It's important that a nice crust forms on the surface.
7. When the meat goes on the grill, prepare the spritz. Put the water, the soy sauce and the stock into a spray bottle, then shake it together.
8. Spritz the meat with this liquid hourly until halfway through the cook. After that, moisten the surface only when it looks dry.
9. With the crust appearing and the internal temperature reached, the first part of cooking is done. Take off the meat and place it in the middle of two overlapping sheets of parchment paper.
10. Wrap the meat tightly in the paper and put it back on the grill for approximately another 4 hours.
11. When the internal temperature reaches 95-97°C, check the tenderness of the meat. If it's good, take it off the grill, but don't unwrap it yet.
12. Let it rest for at least 1 hour and only then start cutting the meat between the bones!