Beef ribs aren’t usual in the UK, people normally go for pork ribs but that is a mistake. Beef ribs are huge in comparison and give a lot more meat and the flavour is incredible. You need to ask your butcher to leave some of the fat on that would normally be trimmed off. For low ‘n’ slo cooking the fat adds moisture to the meat and protects it from drying out.
I prepared the joint the night before by liberally coating it in my own Bone Dust rub. Make sure that the rub thoroughly coats all the meat – in all the joints and on the bones. Ideally leave in the fridge overnight.
Fire up your Kamado Joe to 150 C, setting the deflector plates on the lower setting. Once the temperature has settled at 150C add the joint. Due to it’s size I could not lay the joint down flat so I rolled it and pinned it in place with a couple of wooden BBQ skewers. I left it to cook for around 10 hours turning it over about 5 hours into the cook.
A 10 hour cook time allows the meat and fat to break down, so the meat is incredible tender and juicy with a spicy, hot kick.
Remove from your Kamado Joe and tin foil for at least 30-45 minutes before serving. Be patient when the 10 hours cooking is done, resting your meat for up to an hour is incredible important…and its worth the wait.