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BraaiLow & slowSmoky

Smoky Braai Short Rib

Low and slow over coals until it wobbles. Glazed, charred, unforgettable.

3 hrs Serves 4Advanced

Method

  1. 1

    Season the ribs generously the night before, refrigerate uncovered.

  2. 2

    Set up the braai for indirect heat at 130–150°C.

  3. 3

    Place ribs bone-side down away from the coals.

  4. 4

    Spritz with apple juice every 45 minutes.

  5. 5

    Cook 2.5–3 hours until probe-tender.

  6. 6

    Glaze and finish over direct heat for 10 minutes.

  7. 7

    Rest 15 minutes, slice between the bones.

Butcher's tip

Great results start before the pan is hot: bring your meat to room temperature, pat it completely dry, and always rest it after cooking. The rest is as important as the sear.