Country of Origin

These Short Ribs come from Irish Black Angus cattle raised on the lush green pastures of Ireland, known worldwide for producing naturally flavorful beef.

FAQ

What are Short Ribs?

Short Ribs are beef ribs with a generous amount of meat attached to the bone. When cooked low and slow they become incredibly tender and flavorful.

Why are they so popular among pitmasters?

Few cuts reward patience like Short Ribs. Long cooking transforms them into one of the most impressive BBQ dishes possible.

Are they delivered frozen?

Yes, they are usually delivered frozen to preserve optimum quality.

🔥 RECIPE – BLACK ANGUS SHORT RIBS BY A BBQ CHAMPION

Written exclusively for Gustor customers

This recipe was developed exclusively for Gustor customers by  BBQ champion  Dimitre Zetsche and represents one of the finest ways to prepare Black Angus Short Ribs. The total cooking time generally ranges between 6 and 8 hours, depending on the size of the ribs and your BBQ setup.

Ingredients

• 1 Black Angus Short Rib rack
• Beef BBQ Rub
• BBQ Sauce (optional)
• Butcher paper or foil

Step 1 – Preparation

1. Fully thaw the ribs if delivered frozen.
2. Remove from the refrigerator at least one hour before cooking.
3. Remove the membrane from the back if present.
4. Apply a generous layer of beef rub on all sides.

Allow the seasoning to penetrate for approximately 30 minutes.

Step 2 – Prepare the smoker

1. Stabilize your smoker, kamado or BBQ at 110–120°C.
2. Cook indirectly throughout the process.
3. Add oak or hickory wood chunks if desired.

Step 3 – Low & Slow cooking

1. Place the ribs bone-side down.
2. Insert a temperature probe into the thickest section.
3. Close the lid and maintain a steady temperature.

After approximately 4 to 5 hours, the ribs will usually reach 70°C internal temperature.

Step 4 – Wrapping

1. Remove the ribs from the BBQ.
2. Wrap tightly in butcher paper or foil.
3. Optionally add a small amount of BBQ sauce.
4. Return to the smoker.

Step 5 – Finish cooking

Continue cooking until the internal temperature reaches approximately 93–95°C.

More importantly, the probe should slide into the meat with almost no resistance.

Step 6 – Resting

1. Remove from the BBQ.
2. Let the ribs rest for 30 to 60 minutes while still wrapped.
3. Slice between the bones and serve immediately.

The perfect result

✅ Dark bark

✅ Beautiful smoke ring

✅ Meat nearly falling off the bone

✅ Deep, rich beef flavor