Juicy rib of Black Angus is the highlight of any barbecue evening. A delicious recipe from our Spanish brand ambassador and grill master Ricardo Diaz.
First heat the grill to 150 °C and place the grill rack at medium height.
In the meantime, rub the meat well with salt and freshly crushed pepper.
As soon as the grill is hot, place the meat bone side down on the grill rack and cook for 3 hours at around 150 °C. Baste the ribs with cider every 45 minutes.
If the temperature of the kamado rises too high, insert the deflector stone to stabilize the temperature. With a BBQ-Guru temperature regulator, the temperature can be kept constant throughout the entire cooking process. Otherwise, simply use a MONOLITH thermolite to measure the degree of doneness of the meat.
After 3 hours, turn the ribs over and leave to braise for a further hour until a core temperature of 85 - 90 °C is reached.
At the end of the last hour, remove the ribs from the grill, cover or wrap and leave to rest for 20 minutes.
Enjoy your meal!
