The first step is to parry the meat. This involves removing the fat from the meat. The meat is then seasoned: it can either be seasoned in the classic way with salt and pepper (this is completely sufficient as the taste of the beef is not distorted by the addition of other seasonings) or a special beef seasoning can be used.
The beef ribs then need about 9 hours on the grill.
Set the Monolith to approx. 120°C indirect heat. When the temperature is reached, the meat is placed in the middle of the grill and at the same time some wood is placed in the coals for smoking. This works very well with the Monolith thanks to the chip feeder system.
After a good 5 hours, the beef ribs are wrapped in the butcher paper and drizzled with apple juice. After a further 4 hours in the butcher paper at 120°C, the beef ribs are ready. Finally, leave them to rest for approx. 10 to 15 minutes.
After the resting phase, the meat is cut between the bones.
Enjoy the taste!
