Beef rib is an awesome cut of meat and great cooked low and slow with some smoke. I started this cook by marinating the short ribs in red wine vinegar, salt and Worcestershire Sauce for about 5-6 hours in the fridge. I got them out of the fridge and let the marinade dry off whilst I got the Weber kettle set up for smoking by placing the coals around the outside of the kettle, aka 'the snake method'. I then rubbed the short ribs with the mocha rub mix below and let it set before placing the rib in the smoker at 225-250F with some chunks of oak wood for smoke.
The short ribs were in the smoker for about 4 1/2 hours at which point they were going to take on any more smoke. I took them off the smoker and placed them in the slow cooker with some King Goblin beer from Wytchwood Brewery and some of the marinade.
I left them in the slow cooker for another 3 hours or so until the internal temperature was 205F. Whilst the short ribs had been in the slow cooker I placed a parsnip on the smoker and gave that some oak smoke too. As the short ribs were coming up to 205F I boiled some potatoes with the smoked parsnip and made a creamy mash with the addition of butter, a little whole milk and a good dollop of horseradish sauce. I then served it with short rib on top of the mash with some of the braising juice as a jus.
Just so you can see what the meat in short rib was like I pulled it and it just fell apart.
Mocha Rub
2 x tbsps dark brown sugar
2 tbsps sea salt
1 tbsp Azera coffee powder
1 tbsp cacao powder
1 tsp mustard powder
1 tsp ground white pepper
1 tsp corridander powder
1 tsp onion powder
1 tsp turmeric
