Remove the membrane from the back of the ribs – the side where the bones are. To do this use a sharp knife to gently pierce the membrane and using a piece of kitchen towel you can just pull it off in one movement -hopefully!
Rub the short ribs in the olive oil and cover with your favourite BBQ rub
Set your smoker/BBQ for indirect cooking (130c) – if using an offset this is done for you! If using a kettle BBQ then use the snake method. I used hickory wood for this smoke but you can choose your preferred wood chunks
Smoke the ribs on the BBQ for 4-6 hours (see tips) or until internal temp is 93c
Once the ribs hit 80c, wrap them in foil for the remainder of the cook
Cook the onion & garlic on medium heat with the butter in a medium sized saucepan
Once soft (2-3 minutes), add cauliflower, milk, stock & salt
Bring to a simmer on low heat and cover/cook for 5-6 minutes
Remove the lid and allow to simmer for 15-20 minutes until most of the liquid as evaporated and cauliflower looks almost mushy
Blend until smooth and
Place all ingredients (EXCEPT spring onions) into a small food processor and blend together. You may want/need more oil but that’s personal preference if you want a runnier chimichurri
Remove from blender and add chopped spring onions
Store in fridge until ready to use
it’s important to cook the ribs at 120-140c so that it cooks low n slow – this gives a chance for all the fat to melt and the meat to soften
during the cooking process, you should spritz/spray the ribs after 1 hour and then every hour of the cook. This helps to keep it moist and for the exterior to soak up the smoke from the wood
resting the meat is INCREDIBLY important – this allows all the juices to redistribute keeping the meat juicy and moist
93c is the internal temperature you are looking for but it’s about touch/feel. Your probe should be able to go through the ribs like butter – use the temperature as a guideline and your probe as gospel!
on average short ribs will take 4-6 hours to cook but sometimes it can be quicker or slower. When cooking low n slow timing is never exact.
if your cook finishes quicker than expected then wrap it tightly in a few layers of foil, wrap in a towel and leave it in a cooler or cooler bag. It will keep for 1- 2 hours at the desired temperature