Beef short ribs with pineapple and eggplant
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, butcher paper
Ingredients
• 2 kg beef short ribs
• 1 eggplant
• ½ pineapple
• Sugar
• BBQ sauce (your favorite sauce)
• Salt and pepper
• Butcher paper
For “Kalle’s Rub”:
• ½ cup salt
• ½ cup brown sugar
• 1 cup paprika powder
• ¼ cup garlic powder
• 1 tbsp cumin
• 1 tbsp curry
• 1 tbsp black pepper
• 1 tbsp vanilla powder
Accessories are available in the FIRE&FOOD Shop!
Spices available in the shop!
preparation
➊ The day before, remove the silver skin from the beef short ribs and then rub with “Kalles Rub”. Wrap the ribs in cling film and allow the rub to soak in overnight.
➋ The next day, place the ribs in the smoker at around 110 °C for 2 hours; then wrap them in butcher paper and continue cooking in the smoker at 130 °C for 1 ½ hours.
➌ Then unpack the ribs again and place them in the smoker at 130 °C for approx. 1 hour.
➍ Remove the core from the pineapple half and cut it into 8 thumb-thick slices. Halve the aubergine, cut into slices and then grill on the plancha and season with salt and pepper.
➎ Caramelize the sugar on the plancha and grill/caramelize the pineapple in it.
➏ Finally, arrange the ribs and side dishes nicely on 4 plates.
Recipe by Kalle Drews
“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.
www.karlheinzdrews.de
Recipe from FIRE&FOOD issue 03/2022
