*This recipe is suitable for beginners writes Sandra Tate…
To achieve a sweet/hot and dark crust to the beef I first prepared a beef rub. Place a large, crushed clove of garlic, 15g Maldon Sea Salt, 12g soft light brown sugar, and a generous tablespoon of Worcestershire sauce in a mortar and grind with a pestle to a dark paste. Rub the beef on both sides using all the rub, adding a good grinding of black pepper too. Set aside for an hour whilst heating the BBQ to 225°C – 250°C. Have the Bradley Smoker ready alongside the BBQ, add a few Alder bisquettes and set the cabinet temperature to 80°C – we are ready to go!
Grilled and Smoked/Rested Rib of Beef
A substantial rib of beef like this will serve 4-6 people, depending on appetite. As you can see we are partial to very rare beef, if you prefer rare to medium it would be best for you to use a thermometer pen and cook for a little longer than I am suggesting here. For rare, or medium you are looking for an internal temperature of 55°C, or 60°C, respectively. Anything more than 65°C and you’re getting close to spoiling your beef!
Once good and hot, place the rib on the BBQ and grill for 6 minutes on each side – this will give your beef a dark, grilled crust and the fat will be golden and glistening. Lift onto a double layer of baking foil and transfer immediately to the smoking cabinet to ‘rest’ for 20 minutes. During this time, the beef acquires a gorgeous smoky exterior, and just as importantly relaxes the meat and prevents it from bleeding when carved.
Move the joint to a warm carving dish or board, using a sharp knife, separate the meat from the bone then slice diagonally and thinly. We served ours with copious amounts of creamed horseradish, garlic rubbed croutons of sour dough, and chunky salad. Absolute bliss!