Shortribs

Step 1:

Prepare the Kamado for indirect heat at 110-120°C.

Place a drip pan under the grill to catch grease and juices.

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Step 2:

Add a few pieces of smoking wood to the charcoal for extra flavor.

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Step 3:

Place the shortribs on the rack above the drip pan.

Close the lid of the Kamado and let the shortribs cook slowly.

Depending on the thickness of the shortribs, it takes about 8-10 hours for them to be cooked. Also spray regularly with apple cider vinegar/water so they don't dry out.

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Step 4:

Check the temperature of the Kamado regularly to ensure it remains stable.

Also check the temperature of the shortribs with a meat thermometer. The internal temperature of the shortribs should be around 93°C.

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Step 5:

Remove the shortribs from the Kamado and let them rest for 10-15 minutes before cutting.

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Step 6: Enjoy your delicious shortribs! I served them in a skillet.

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Tip: You can also occasionally rub the shortribs with barbecue sauce during the last half hour of cooking for extra flavor.

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