- 4L water
- 200g fine salt
- 100g brown sugar
- 1 head garlic, sliced in half
- A handful of fresh thyme
- 15ml coriander seeds, toasted
- 3 x 800g-1kg pasture-fed beef short ribs
- 4l beef stock
- 10ml butter
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 1 x 340ml tin good apple cider
- 45ml each grainy mustard, honey, tomato puree
- 5ml smoked paprika
- 15ml apple cider vinegar
- 125ml hickory chips, soaked in water for 1 hour
3-4 hours plus overnight to marinate
- For the brine, heat 1L water and add the rest of the brine ingredients. When the salt and sugar have dissolved, add the rest of the water and set aside to cool.
- Place the ribs in a container large enough for them to fit next to each other. Pour the cooled brine over them and refrigerate for 24 hours.
- For the glaze, set half of the beef stock aside and reduce the rest to 250ml.
- Preheat the EGG to 120◦C and set for indirect cooking using the convEGGtor.
- Melt butter and gently sweat onion and garlic.
- Add apple cider and reduce to a syrup, then add the rest of the ingredients bringing it to a simmer.
- Add the reduced beef stock and reduce the mixture by half. Season to taste.
- Place the ribs in a non-stick drip pan, cover with beef stock and cook with a foil cover in the EGG for 3 hours, checking on the stock occasionally.
- Take the foil off and brush ribs with glaze using the Silicone Premium Basting Brush.
- Place half the hickory chips on the coals and check on the ribs again in 30 minutes, adding the rest of the hickory chips.
- Check again and reapply glaze twice more before cutting into individual morsels.