For the Beef Ribs
1 rack of Beef Short Ribs
Broightergold Rapeseed Oil
Smokey Carter Pitmaster Rub
Angus & Oink Texas Steak Rub
For the Sweetcorn Salsa
2 corn on the cob
2-3 tbsp softened unsalted butter
Smokey Carter Jalapeno and Lime rub
1/2 red onion, finely chopped
1/2 tsp finely chopped red chilli
Small handful of Corriander
Juice of 1/2 Lime
For the Tortillas
250g Plain Flour
150ml lukewarm water
pinch fine sea salt
4 tbsp oil
The Beef Ribs
- Setup your BBQ for low and slow smoking at a temperature of 120-130c. Add some wood chunks to add smoke to the ribs. I went for a chunk of cherry and oak.
- Rub the ribs with a little oil to help the rub bind to the surface. We are using a double layer of rub the build flavours and texture. The first rub I applied is the Pitmaster rub from The smokey carter which has a finer texture. The second is the Texas Steak rub from Angus & Oink which has a much coarser texture and will help build the bark.
- Place the ribs onto the BBQ to smoke for a few hours. I monitored the cook with my ThermQ WiFi.
- When the ribs hit an internal temperature of around 70-75c and you are happy with the colour and bark on the outside, lift them off the bbq and wrap them in foil. Place them back onto the BBQ to continue cooking.
- When they hit 92c internal, start to check for tenderness. Your probe should push into the meat with no resistance. If it still feels a little tough, let them continue to cook and keep checking every 10-15 minutes.
- When the ribs feel tender, lift them off the BBQ and let them rest for at least 30 minutes before carving them up.
The Sweetcorn Salsa
- Rub the corn on the cob with soften butter then season them generously with the jalapeno and lime rub from The Smokey Carter. Wrap each cob in foil and throw them onto the BBQ in the area of indirect heat.
- Let the sweetcorn roast until the kernels become tender and they have soaked up all the flavour from the butter and the rub. When ready, remove them from the BBQ and open the foil to allow them to cool.
- Use a sharp knife to remove the kernels from the cob and place them in a bowl. Mix in your diced onion, chilli and chopped coriander then squeeze over the lime juice and you’re ready to serve.
The Homemade Tortillas
- Add the flour and salt to a large bowl. Add all the oil and mix it through the flour.
- Add around 1/3 of the water to the bowl and begin to bring it all together with a fork. You can use your hands but I’ve found it gets a bit too messy.
- Slowly add the rest of the water, a few tablespoons at a time, until the dough is dry enough to handle. Knead the dough for a few minutes in the bowl until the flour is completely incorporated and the dough has a smooth finish.
- Allow the dough to chill out in the bowl for 20 minutes then portion it out into balls, each weighing approximately 40 grams.
- To form your tortillas, place the ball of dough into a sandwich bag or between two sheets of cling film. Use a heavy bottomed saucepan or skillet to flatten the tortillas as much as possible. You will then need to roll them out the rest of the way with a rolling pin until they are only a few millimetres thick.
- To cook the tortillas, preheat a dry cast iron skillet or griddle over direct heat until it is smoking hot. Place the tortilla onto the cast iron and toast one side of it. After 20-30 seconds you will notice some bubbles starting to appear and the edges will start to look like they are drying out. At this point, flip them over and toast the other side until golden brown.
- When each tortilla is ready, place them into a clean tea towel and wrap them up to keep them warm.
So once all your elements are ready, there’s nothing left to do but build your tacos. I started with some shredded lettuce followed by the sweetcorn salsa. Next on is some smashed avocado that I seasoned with salt, pepper and a squeeze of lime juice.
Then the star of the show, the beef ribs. Add one or two thick slices of your ribs then top everything off with some sour cream and a little hot sauce