Ingredients

1 tbsp

Paprika

1 tbsp

Cayenne pepper

1 tbsp

Cumin

1 tbsp

Salt

1 tbsp

Garlic pepper (ground)

1 tbsp

Dry mixed herbs

Drizzle of olive oil

Free range beef short ribs

1 cup

Chicken stock

Onion chopped

Cloves garlic

250 ml

Of IPA (or use any beer)

2 tbsp

Of soy sauce

1 tbsp

Of white wine vinegar

Lemons (squeezed)

Bull's Eye hickory brown sugar BBQ sauce

Instructions

Step 1

Add and mix all the ingredients for the rub in a bowl.

Step 2

Coat the meat well and leave in the fridge overnight.

Step 3

Place the meat in a deep roasting tray with the ingredients.

Step 4

Cover the meat really well with tin foil. Ideally make a foil parcel round and over the meat.

Step 5

Whack in the oven on 150°C and let it slowly cook for 3 hours.

Step 6

After 3 hours, remove and let the meat rest on a board for 15mins. DO NOT throw away the cooking juices - pour this in a pan and reduce to use as sauce or additional glaze.

Step 7

Place the meat on the BBQ for about 25/30mins to get that nice charcoal grilled flavour (you can use wood chips).

Step 8

Make sure you're not letting the meat dry up too much so occasionally spray with water and glaze the meat with the Bull's-Eye sauce so it goes all nice and sticky!