We love short ribs. If we can only cook one thing, from now on, on the grill, it will be short ribs. Short ribs are full of flavor, juicy and can be prepared in many ways.
Normally we barbecue short ribs low and slow with the 3-2-1 method, but this time we grilled them on the rotisserie. It takes just as long, but in the end, it is an entirely different experience.
We prefer to use short ribs cut from between the brisket & the chuck. These short ribs consist of 1 layer of meat instead of the short ribs with 2 layers of meat that you see elsewhere. The 2 layers actually have to be prepared differently and never really become tender.
These short ribs always work out great. From medium-rare to fall off the bone. The only preparation you need to do is remove the silverskin on the flesh side and the bones’ membrane.
Then you can apply the rub. We opt for the classic 50/50 salt and black pepper. If you want it more exuberant, you can add garlic and onion powder. You can never go wrong with a fair amount of paprika powder.
Then you thread the short ribs in an s-bend on the spit. You pierce the meat in 3 places with a knife every 2 ribs so that piercing is a lot easier. There is always a thinner piece of meat on a full slap of ribs. As you see here on the left. You ensure that this part is on the inside of the spit. This way, you have the thick side on the outside, and it cooks just a bit faster because it is shorter on the heat.
This is why short ribs on the spit work so well. The meat is grilled all around and cooked slowly while the juices continue to circulate.
After about 4 to 5 hours, you will see that the meat has withdrawn and shown the bone. That is a good sign. Now is the time to check the temperature every now and then. We aim for a core temperature of 85°C (185F). Then the meat is wonderfully tender but certainly not fall off the bone. If that’s what you want, just let it cook longer. Just make sure that the meat does not end up at the bottom of the grill when it does fall off.
This is the result: juicy meat, a beautiful smoke ring, and a fantastic bark. We now cut the meat from the bone and perpendicular to the bone into thin slices.
- Short ribs
- 2 tablespoons of freshly ground black pepper
- 2 tablespoons of coarse salt
- Prepare a grill with a temperature of 140°C (285F) and the charcoal as far off the center as possible. This way, the meat does not hang over the charcoal.
- Trim the silverskin on the flesh side. You let the fat sit. Remove the membrane on the bone side. Push a dull knife between the bone and the membrane and lift it up until you can put a finger under it. Then you pull it loose.
- Mix salt and pepper and sprinkle an even layer over all sides of the short ribs.
- Thread the short ribs on the spit in an s-turn. At least insert the forks into the meat on one side.
- Place the spit in the motor and close the lid. After 4 hours, you check the meat. When the meat has withdrawn and shows a few centimeters of bone, you can check the core temperature. It must be at least 80°C (175F).
- Remove the short ribs from the spit. Cut the meat per rib. Then cut the meat off the bone and cut the meat into thin slices against the grain.