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Sticky finger shortribs

Shortribs prepared with the Black Mojo sauce and Beef Bark rub from the Pitmaster Collection.

Ingredients

shortribs
Black Mojo Pitmaster Collection
Beef Bark rub Pitmaster Collection

Preparation

  1. Remove the membrane from the back and trim the top of the shortribs.
  2. Spread a thin layer of Black Mojo sauce over the shortribs and rub with Beef Bark.
  3. Wrap the shortribs in a tea towel and marinate overnight in the refrigerator.
  4. Preheat the barbecue, oven, or smoker to 120°C.
  5. Brush the shortribs again with Black Mojo sauce before placing them on the grill.
  6. Roast or smoke the shortribs until they reach a core temperature of 70°C.
  7. Brush the shortribs again with Black Mojo sauce and wrap them in aluminum foil.
  8. Continue cooking the shortribs until a core temperature of 95°C is reached.