Smoked Short Ribs, Butternut Squash Puree & Gremolata
Ingredients
Short Ribs:
Smoked Butternut Squash Puree:
Gremolata:
Instructions
-
- Trim most of the fat and silver skin from the beef rib
- Coat ribs in olive oil to help the rub bind
- Apply a generous amount of rub to the ribs
- Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking
- Place ribs on the smoker bone side down
- Smoke for between 6 - 10 hours between 250° - 275°F
- Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour
- Cut butternut squash in half lengthwise and remove the seeds
- Apply a generous amount of garlic butter seasoning and the butter to butternut squash
- Add butternut squash to the smoker flesh side up and smoke for 2-3hrs
- Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in foil or butcher paper and leave to rest wrapped in towels in a cooler
- Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking
- When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth
- Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata