Steps
- Remove any excess hard fat and silver skin off the top of the short ribs
- Remove the membrane on the back of the ribs with a butter knife and paper towels
- Separate in to individual ribs with a sharp knife then remove the short rib meat off the bone
- French up the bones with a sharp knife so they are nice and clean
- Lay the short rib meat on a chopping board and add a light layer of either hot sauce or mustard as a binder
- Apply a generous layer of salt, pepper and garlic powder to all sides
- Wrap the seasoned meat around the base of the rib bone and twine nice and tight
- Transfer to your smoker of oven set to roughly 130C for 3 hours
- Remove and individually wrap tightly in foil then place back in the smoker or oven for a further 3 hours until the meat is probe tender and roughly 92C internal temperature
- Rest for 30 minutes before removing the twine and serving
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