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Slow-cooked shortribs 
Type of dish: Beef
Number of persons: 8

This recipe for Slow-cooked shortrib is the essence of what barbecue is all about. Flavorful, smoky, fatty and very impressive. Many a barbecue professor enjoys giving a lecture on WHY this is so irresistibly delicious, we'll summarize it for you. That way next time you can orate yourself to your willing students. Because everyone will want to apprentice with you if you know how to make these ribs properly.

Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.

This recipe for Slow-cooked shortribs is from our cookbook Good.Better.Bastard.

This deluxe cookbook is a culinary manifesto with 96 recipes like and 280+ pages Bastard-content. The dishes in this book are challenging, inspiring, but most of all very tasty. It is a reflection of what you like best on The Bastard makes. The story in this book is also told through the eyes of some inspiring artists. They took on the challenge of interpreting these 24 Bastard characters.

Ignite your grilling soul - because when it comes to BBQ, there's Good, there's Better, and then there's Bastard.

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 7 hours |

Preparation time: 10 min |

Temperature: 150°C Indirect

What do you need?

  • 1 rack of shortribs (4 bones) from a grain fed breed
  • 2 tbsp olive oil
  • 3 tbsp sea salt
  • 4 tbsp freshly ground black pepper
  • 1 tsp garlic granules
  • 1 tsp onion granules


  • 3 oak chunks
  • plate setter
  • butcher paper
  • core thermometer
  • cooler or towel
Slow-cooked shortribs

Preparation method

  1. Rinse the rack of shortribs clean under running water if you remove it from a vacuum package and pat it dry. The peritoneum, unlike pork ribs, you don't need to remove it; it holds the meat together and you'll find out soon enough that it's not edible. A layer of fat is fine but trim any excess fat and skin from the meat side with a sharp knife.
  2. Cut the rack in half so that you have two sets of two shortribs each. This way shorten the cooking time and increase the surface area. More surface area = more bark, more bark = more flavor.
  3. Rub the meat pieces with the olive oil, mix the rest of the ingredients into a rub and sprinkle the shortribs generously with this.
  4. Place the blocks of smoking wood on the coals, place the shortribs bone-side down on the grill over the plate setter, close the lid of The Bastard closed and smoke the ribs for 3 to 4 hours; then check to see if there is a nice dry bark on the meat. If this is not the case, then you can pack:
  5. The smoking process evaporates moisture on the outside of the meat. This increases the humidity in the BBQ and helps transfer the heat energy to the meat. After a few hours the humidity drops as air escapes from the BBQ, which is no longer replenished replenished. At the same time, the moisture from the center to the surface because it is drier there and evaporating the moisture costs energy. This causes the temperature to stop rising until a new equilibrium is reached. This is called you call the "stall" (or "zone" or "plateau"). You can accelerate this process by sealing the surface so that no more moisture evaporates, with the added benefit of leaving more juice in your meat.
  6. Lay a piece of butcher paper on your work surface and place a set of shortribs on it. Fold the sides over it and roll the ribs up tightly. Try to avoid air in your package, because then you will get steam and that gives a different texture and gray meat. As with many low & slow preparations, the core temperature gives an indication of how cooked your meat is, but you have to feel it. During monitor the core temperature during cooking; when you reach 90 °C, insert a skewer into the meat. The meat should feel like butter; if you feel more resistance, then cook it a little longer.
  7. Remove the ribs from The Bastard When they are done, fold open the butcher paper and let sit like this for about 5 to air out.
  8. Fold the paper back closed and place the ribs for another three quarters of an hour in a cooler or roll them in a towel.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!