South American Rotisserie Shortribs
If i had to tell you about my favorite style of Low and Slow Beef i would tell you about the South American style of BBQ. It's so pure and simple that with a little bit of knowledge of fire managing anyone can do thisIn this recipe i'm showing you how it's done.
Equipment
- Meater Plus
Ingredients
- 1500 grams Shortribs
- Fleur de Sel
- Black Pepper
- 300 grams Sliced pre potatoes
- 200 grams Cherry tomatoes
- 1 Courgette Sliced into strips
- 3 tbsp olive oil
Instructions
- Get you Joetisserie skewer unscrewed and pierce your beefribs in between 2 of the bonen and keep it as centered as pissible, and tighten it up with the pins
- Season your ribs with a good amount of Fleur de Sel on the fat cap and bone side and a little bit less on the meat sides.
- Then cover it on the meatsides with fresh crushed black pepper
- Open up your Kamado Joe and fill it up with a covering bed of charcoal and set it on fire.
- Once the charcoal is lit up, move the charcoal to 2 sides and free up the space in the middle.
- Set the joetisserie so that the Skewer can be placed in the same length as the free space in your Kamado
- Place your Shortribs Skewer in the joetisserie and set it to rotate.
- Close the lit and almost completely close all Air vents so you can keep a lower temperatur of around a 150 degrees celcius
- When your charcoal is almost burnt down you can always place a couple of new blocks on top so they can catch fire again and keep it going. Don't place too much!
- When you hit a core temperature of 92 degrees celcius its time to let the shortribs rest and get some more charcoal in to boost it up again.
- Place the grill grates on a low position, Heat up your Cast Iron Skottsberg Skillet and put in some olive oil.
- When it's hot place a rack of cherry tomatoes in the pan along with those sliced potatoes and just let it basicly shallow-fry.
- Pour some olive oil over your sliced Courgette and sprinkle a couple dashed of salt and pepper on top.
- Let it all fry and roast until you can take it off, slice up the shortribs and plate it all on top of the Skillet.
Video
Nutrition
Serving: 800gCalories: 585kcalCarbohydrates: 4gProtein: 53gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 162mgSodium: 188mgPotassium: 1214mgFiber: 1gSugar: 2gVitamin A: 343IUVitamin C: 20mgCalcium: 35mgIron: 6mg
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