4 bone short rib
2 tbsn olive oil
4 tbsn kimchi spice paste
2 handfuls mint
2 tbsn gochugaru (Korean chilli flakes)
Evenly pour over the olive oil onto both sides of the rib, massaging thoroughly into the meat.
Sprinkle the rub liberally over both sides of the ribs.
Set up the Big green egg for indirect cooking opening both dampers.
The when temperature gauge reaches 150-160C place your ribs on the BBQ
Place onto the coals a couple of your favourite fruit wood chunks.
Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 3/4 hours
Remove rib from BBQ leave to rest 20 minutes, slice the beef following the bone of the rib, pour over the sauce, serve with a big handful of mint and sprinkled chilli flakes.
For the rub
1 ½ tbsn gochugaru (Korean chilli flakes)
1 tbsn Onion powder
1 tbsn cracked black pepper
1 tbsn Salt
2 tbsn Soft brown sugar
Mix the chilli, onion, salt and soft brown sugar well.
Kimchi spice paste
2 heaped tbsn gochugaru (Korean chilli flakes)
1 Thumb sized ginger peeled
2 tbsn soy sauce
2 handfuls of coriander
2 cloves garlic
3 tbsn rice vinegar
5 tbsn soft brown sugar
Blend everything together until a smooth paste (around 3-5 minutes)
Matt Burgess is the Head Chef at the Caravan restaurant group and