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Posted by on 2 Sep 2013 in Bradley Smoker | 0 comments

Grilled and Bradley Smoked/Rested Rib of Beef

Grilled and Bradley Smoked/Rested Rib of Beef

Beef Rub  *This recipe is suitable for beginners To achieve a sweet/hot and dark crust to the beef I first prepared a beef rub. Place a large, crushed clove of garlic, 15g Maldon Sea Salt, 12g soft light brown sugar, and a generous tablespoon of Worcestershire sauce in a mortar and grind with a pestle to a dark paste. Rub the beef on both sides using all the rub, adding a good grinding of black pepper too. Set aside for an hour whilst heating the BBQ to 225°C – 250°C. Have the Bradley Smoker ready alongside the BBQ, add a few Alder bisquettes and set the cabinet temperature to 80°C – we are ready to go! Grilled and Smoked/Rested Rib of Beef  A substantial rib of beef like this will serve 4-6 people, depending on appetite. As you can see we are partial to very rare beef, if you prefer rare to medium it would be best for you to use a thermometer pen and cook for a little...

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