Directions

1. 1. Preheat smoker or oven to 150°C.
2. 2. Pat the short ribs dry.
3. 3. Lightly coat with mustard as a binder if needed
4. 4. Use White Magic and generously season each side. Don’t be shy — this is your flavour foundation.
5. 5. Use Black Magic and coat each side. We are now layering our flavour profiles to build that incredible flavour and crust
6. 6. Place ribs bone-side down and cook uncovered for 2 hours, allowing the meat to slowly render and absorb flavour.
7. 7. Remove from the smoker and wrap them with butter and beef stock.
8. 8. Return ribs to the smoker or oven and continue cooking at 150°C until probe tender — when a thermometer slides in with little to no resistance.
9. This usually takes another 1.5–3 hours, depending on thickness.
10. 9. Remove ribs and rest loosely tented for 20–30 minutes before slicing.