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‘Jumbo’ Sticky Steak & Ale Short Ribs

September 7, 2021
September 7, 2021 #grillguide

‘Jumbo’ Sticky Steak & Ale Short Ribs

Smoker & Grill Barbecue

(9 customer reviews)

£70.00 inc VAT

A Dual-level charcoal grill with heat indicator dial and front-hinged charcoal access door. This smoker BBQ offers huge flexibility as the unit cooks four ways -smokes/grills/steams & roasts. The two cooking grills and larger charcoal pan provide the facility to cater for larger numbers. Easily converts to a charcoal grill. This product is a great introduction to the popular American way of cooking.

Can also be converted to a small portable barbecue by taking away the top section. (Ideal for camping).

SEE it in action over on our BLOG

PLEASE NOTE – The grill type may differ from picture shown

Out of stock

SKU: MBBQ0132 Category:

Description

*FREE Delivery is dependent on shipping location extra fees may apply at checkout.

Dual level charcoal grill with heat indicator and front hinged access door. This smoker BBQ offers huge flexibility as the unit cooks four ways -smokes/grills/steams & roasts. The two cooking grills and larger charcoal pan provide the facility to cater for larger numbers.

Easily converts to a charcoal grill. This product is a great introduction to the popular American way of cooking

Can also be converted to a small portable barbecue by taking away the top section. (Ideal for camping)

  • Unit Dimensions of this smoker grill are – 87cm high x 57.2cm approx.
  • Inside of the smoker is 42.5cm dia.
  • Cooking grill 40cm dia.

 

PLEASE NOTE – The grill type may differ from picture shown

Additional information

Weight 0.1000 kg

9 reviews for Smoker & Grill Barbecue

4.9
Based on 9 reviews
5 star
88%
4 star
11%
3 star
0%
2 star
0%
1 star
0%
  1. Steve M. (verified owner)

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    Great budget smoker

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  2. Annette (verified owner)

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    Great first time experience

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  3. Kay S. (verified owner)

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    Item is as expected – looking forward to trying out some smoking

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  4. Anonymous

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    Great!

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  5. Martyn A. (verified owner)

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    This is a brilliant Smoker & Grill, easy to use and great value for money

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  6. susan (verified owner)

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    This is a great barbecue and cook’s your food to perfection.

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  7. Jane B. (verified owner)

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    Absolutely love this barbecue!

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  8. Gill Taylor (verified owner)

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    Works very well, although have not yet tried the smoker, and like the way you can use the bottom as a camping barbecue.

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  9. Justin Mullaly (verified owner)

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    Happy smoker

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The recipe

INGREDIENTS
3 x 400-500g portions of either WEXFORD VALLEY SHORT RIBS or Jacobs ladder/short rib.

BRITISH STYLE SHORT RIB DRY CURE MIX
4 tbsp rock salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp celery salt
1 tbsp cracked black pepper
1 tbsp ground ginger
1 tbsp ground mace
½ tsp white pepper
½ tbsp dried sage
½ tbsp dried thyme

BBQ GLAZE
½ pint dark ale
3 tbsp English mustard
2 tbsp Worcestershire sauce
2 tbsp ketchup
¼ pint apple juice
3 tbsp runny honey
3 tbsp black treacle
3 tbsp golden syrup
1 tbsp tobasco
1 tbsp tomato puree
3 tbsp soft dark brown sugar

POTATO SALAD
800g new potatoes, boiled
4 tbsp good quality olive oil
4 cloves of garlic, skin on and crushed with your hand
3 sprigs of rosemary, torn roughly
1 tbsp Maldon salt
1 tbsp English mustard
1 tbsp runny honey
2 Tbsp chives, finely chopped
2 Tbsp flat leaf parsley, roughly chopped
Salt and pepper to taste

METHOD
1. Mix all of the dry cure ingredients and rub them all completely into the beef portions. Place the beef into a large plastic container and cover with the remaining cure mix. Put the lid on and place into a fridge for 8 hours.
2. In a separate large bowl, whisk together all the BBQ glaze ingredients keep in the fridge till needed.
3. After the short ribs have had 8 hours of curing, lightly dust the cure mix of each rib and place into a large lined deep oven dish. Pour over the glaze and cover with foil tightly with foil.
4. Place it into a preheated BBQ at 130°C and cook very slowly for 4 hours. Make sure the glaze does not evaporate. If it is reducing too much, add some water. Though cooking on a grill or in a smoker can be done to around 250°F (about 121°C) or 300°F (about 149°C).
The ideal internal temperature for beef is between 180°F (about 82°C) and 190°F (about 88°C).
At this temperature the collagen has rendered down and the meat is tender.
5. Remove the short ribs from the BBQ and increase the heat of the BBQ to make the potato salad.
6. Place the potatoes, garlic, rosemary, and olive oil onto a large tray. Season well with salt and pepper and toss together. Next lay the tray directly onto the BBQ and cook for 3 minutes and then give the potatoes a good shake and cook for the same time again and then remove from the BBQ once they are hot.
7. Next, pick out the hot potatoes and place them into a mixing bowl. Add the honey, mustard, chives, and parsley, toss them well to coat in the dressing and leave to stand and soak up the flavour.
8. When the beef is cooked remove from the BBQ and leave it to stand for a few minutes before serving with the reduced BBQ glaze. Transfer to a serving platter and sprinkle a little flat leaf parsley over them. Serve with the warm new potato salad, alongside.

Many thanks to Tom Hixon for supplying the meat used – SEE Tom Hixon Store

See more at – SEE Tom Hixon-Foodie News