Ingredients

2.7 – 3kg bone in short rib
Favourite hot sauce
Salt and pepper to Taste
Beef broth
Suggested Wood Chips: Hickory

Preparation

1. Preheat smoker to 135°C.
2. Remove the rib membrane using a butter knife or a paper towel.
3. Trim off excess fat from the top.
4. Pour on hot sauce as a spice binder.
5. Generously cover with salt and pepper.
6. Smoke ribs for 3 hours.
7. Spritz ribs with beef broth every remaining hour.
8. Smoke for an additional 4-6 hours or until internal temperature has reached 90°C.

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