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- 2 Kg beef short ribs
- ½ cup toasted sesame seeds
- 1 cup of white wine
- ½ cup of soy sauce
- ½ cup of white sugar
- 2 tablespoons honey
- 2 tablespoons crushed garlic
- 2 tablespoons grated fresh ginger
- 2 tablespoons fresh ground black pepper
- 1 tablespoon sesame oil
- 1 tablespoon Chinese five spice
- 1 cup soy sauce
- 4 tablespoons honey
Combine all the marinade ingredients but just half the wine in a bowl and mix thoroughly.
Place the ribs in a large strong zip lock bag and add the marinade.
Massage the marinade into the ribs ensuring they are all well coated.
Squeeze out as much air as possible and refrigerate for 24 hours turning them from time to time.
Remove ribs and place them on smoke racks.
THE 3-2-1 SMOKING METHOD
Preheat your Smoker to 120 Deg C. and add the ribs.
Smoke with medium smoke for 3 hours
Carefully remove the ribs and wrap in thick tinfoil pour in the other half a glass of wine and seal well.
Place the wrapped ribs back into the smoker and cook (no smoke) at 120 Deg C. for a further 2 hours.
Carefully unwrap the ribs, they should be tender at this stage and place them back in your smoker.
Paint well with honey soy baste and cook at 120 Deg C. for a further 1 hour basting every 15 mins.
The ribs should be falling off the bone and succulently tender.
Sprinkle with toasted sesame seed and serve hot.