I’ve upped my bbq game this year with a Weber kettle BBQ. Basically it’s about keeping the lid on and maintaining a steady temperature, with the food not over the coals. Like an oven, but a delicious smokey one.
Short rib of beef, rubbed with onion, garlic, paprika, salt and pepper:
Set the coals up in the ‘snake method’ where you light one end, and it slowly burns for around eight hours. Wood chips are added for smoke:
There are two bluetooth thermometer probes, one for the ambient temperature in the kettle, and one in the meat. Keeping within the desired zone is an art form I have yet to perfect:
When cooked, it’s so soft the ribs just pull away. Notice the red ‘smoke ring’ at the surface. Serve with homemade coleslaw and bbq sauce