2019-08-01 Eat Well

Smoked Bass Strait Beef Short Ribs with Bourbon Porter BBQ Sauce

Recipe / BBQ School

Serves: 4

1 rack Bass Strait Beef short ribs

100g butter

Splash beer

Bourbon & Porter BBQ Sauce

350ml b ourbon

1 bottle porter

300g barbecue sauce

Beef Rib Spice Rub

¼ cup paprika

1 tbsp ground cumin

1 tbsp packed dark-brown sugar

1 tbsp kosher salt

2 tsp cayenne pepper

1 tsp garlic powder

1 tsp freshly ground black pepper

Preheat smoker to 150°C with charcoal and solid smoking wood.

Prepare spice rub by combining ingredients and set aside.

Prepare ribs by removing membrane and rubbing generously with spice rub.

Add to smoker and smoke for 5–6 hrs, checking fire, temperature and smoke

as you go.

While smoking, reduce bourbon in th ick-bottom pan, burning off alcohol

until a syrup is formed. Add porter and reduce to a glaze. Add barbecue

sauce and mix. Set aside.

After 5–6 hrs, remove ribs and “Texas crutch” the ribs by wrapping

securely in foil and greaseproof paper with 100g butter and a good splash

of beer. Return to smoker and finish cooking for about 3 hrs or until tender

to the touch. Ideally the rib rack holds well together but you could remove

the bone if needed.

For the last 15 mins, open the foil wrap to expose the rib to crisp up before

plating. Generously coat in sauce and serve.

Bass Strait and its coastlines fall at the latitude where

drenching rain, warming sun and saltwater winds

combine to create climatic perfection for growing

tender grass-fed beef. The cattle are peacefully raised

on natural rye grasses and clover without the need for

antibiotics or hormone growth promotants. The taste

is as clean as the winds of Bass Strait.

For more information, visit bassstraitbeef.com.au

Bass Strait

Beef

Smoked Bass

Strait Beef Short

Ribs with Bourbon

Porter BBQ Sauce

64 | EatWell

RECIPES MADE WITH

bass strait beef products

EWL026_064-065 SR Greenham-PR.indd 64EWL026_064-065 SR Greenham-PR.indd 64 31/07/2019 7:04:29 AM31/07/2019 7:04:29 AM

SmokedBassStraitBeefShortRibswithBourbonPorterBBQSauce

Recipe/ BBQSchool

Serves: 4

1 rack Bass Strait Beef short ribs

100g butter

Splash beer

Bourbon & Porter BBQ Sauce

350ml b ourbon

1 bottle porter

300g barbecue sauce

Beef Rib Spice Rub

¼ cup paprika

1 tbsp ground cumin

1 tbsp packed dark-brown sugar

1 tbsp kosher salt

2 tsp cayenne pepper

1 tsp garlic powder

1 tsp freshly ground black pepper

Preheat smoker to 150°C with charcoal and solid smoking wood.

Prepare spice rub by combining ingredients and set aside.

Prepare ribs by removing membrane and rubbing generously with spice rub.

Add to smoker and smoke for 5–6 hrs, checking fire, temperature and smoke

as you go.

While smoking, reduce bourbon in th ick-bottom pan, burning off alcohol

until a syrup is formed. Add porter and reduce to a glaze. Add barbecue

sauce and mix. Set aside.

After 5–6 hrs, remove ribs and “Texas crutch” the ribs by wrapping

securely in foil and greaseproof paper with 100g butter and a good splash

of beer. Return to smoker and finish cooking for about 3 hrs or until tender

to the touch. Ideally the rib rack holds well together but you could remove

the bone if needed.

For the last 15 mins, open the foil wrap to expose the rib to crisp up before

plating. Generously coat in sauce and serve.

BassStrait and its coastlines fall at the latitude where

drenching rain, warming sun and saltwater winds

combine to create climatic perfection for growing

tendergrass-fed beef. The cattle are peacefully raised

onnatural rye grasses and clover without the need for

antibiotics or hormone growth promotants. The taste

is as clean as the winds of Bass Strait.

Formore information, visit bassstraitbeef.com.au

Bass Strait

Beef

Smoked Bass
Strait Beef Short
Ribs with Bourbon
Porter BBQ Sauce

64 | EatWell

RECIPES MADE WITH

bass strait beef products