• Prep time 0Min
  • Cook time 0Min
  • Technique
  • Meat Beef
  • Cut Ribs
  • Serves 0

Low & Slow BBQ Beef Short Ribs



  • 7 kg point end brisket
  • Cooking oil
  • 300mlsstock

Brisket Rub

  • Koshersalt
  • 40% ground black pepper


  • 1/3 Apple cider vinegar
  • 1/3 Beef Stock
  • 1/3 Water

Serving Suggestions

  • Boston Beans
  • Coleslaw and mayonnaise
  • Pickles
  • Burnt ends
  • Homemade Barbeque Sauce
  • Or make a sandwich or add to a power bowl



  1. Rub brisket all over with a mix of 60% koshersalt and 40% ground black pepper.Set aside for15-30 minutes for flavours to infuse.
  2. Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitorinternal temperature. Using the spritz,spray every 30-60 minutesto ensure meatremains moist and addsflavour. Cook until internal temp of 65°C.
  3. Remove brisket and wrap brisket in foil (Texas crutch hold). Pourin stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C.Remove , open foil for 5 minutes to allows team to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
  4. Remove brisket from esky, unwrap, cut across the grain and serve.


  1. Cut point into 2.5cm cubes, place on a tray and combine well with barbeque sauce.Place back on the barbeque at 140°C for ½ hour to reduce and caramelise.