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Serves
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Ingredients
Beef and rub
  • 1 Rack of beef short ribs
  • 2 tbsps Sea salt
  • 1 tbsp Black pepper
  • 2 tbsps Smoke paprika
  • 1 tbsp Ancho chilli flakes
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Ground cumin
Bbq sauce
  • 3 tbsps Dark brown sugar
  • 6 tbsps Ketchup
  • 2 tbsps Henderson’s relish
  • 1 tsp Cayenne pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • Salt and pepper
  • 1 tbsp Mustard powder
Beef fat potato
  • 600 g Peeled Maris piper potato
  • 150 g Beef fat trim from ribs
  • 1 tbsp Sea salt
Blue cheese dressing
  • 100 Gorgonzola
  • 2 tbsps Natural Yoghurt
  • 4 tbsps Mayonnaise
  • 1 tbsp Chopped flat parsley
  • 1 tsp Lemon juice
  • Salt and pepper
8 hour smoked short rib with beef fat potatoes 8 hour smoked short rib with beef fat potatoes
8 hour smoked short rib with beef fat potatoes
Homemade bbq sauce and blue cheese dressing

Well worth the wait

Prep 2 hours
Total 9 hours
  • To smoke the beef you’ll need either a purpose smoker or a well controlled bbq. Cover the ribs in the rub and heat the smoker/bbq to 125c this will sit in that smoker for 6 hours roughly until you hit an internal temp of 85, then wrap the rib in grease proof paper for the final stages of smoking to reach 95c. A nice bark should form on the beef and you can temper this with a water spray.
  • to make the bbq sauce stir all the ingredients over a low heat until combined
  • for the potatoes par boil them for 15 mins in heavily salted water before draining and leaving them to dry. Place the beef fat on a roasting tray in a hot oven when rendered add the potatoes shake well. Roast at 220c until crispy and shake regularly.
  • For the blue cheese dressing simply mix the ingredients together well in a bowl

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

8 hour smoked short rib with beef fat potatoes
Homemade bbq sauce and blue cheese dressing

Well worth the wait

favorite
print
rate
Prep 2 hours
Total 9 hours
Serves
US | Metric
Ingredients
Beef and rub
  • 1 Rack of beef short ribs
  • 2 tbsps Sea salt
  • 1 tbsp Black pepper
  • 2 tbsps Smoke paprika
  • 1 tbsp Ancho chilli flakes
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Ground cumin
Bbq sauce
  • 3 tbsps Dark brown sugar
  • 6 tbsps Ketchup
  • 2 tbsps Henderson’s relish
  • 1 tsp Cayenne pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • Salt and pepper
  • 1 tbsp Mustard powder
Beef fat potato
  • 600 g Peeled Maris piper potato
  • 150 g Beef fat trim from ribs
  • 1 tbsp Sea salt
Blue cheese dressing
  • 100 Gorgonzola
  • 2 tbsps Natural Yoghurt
  • 4 tbsps Mayonnaise
  • 1 tbsp Chopped flat parsley
  • 1 tsp Lemon juice
  • Salt and pepper

  • To smoke the beef you’ll need either a purpose smoker or a well controlled bbq. Cover the ribs in the rub and heat the smoker/bbq to 125c this will sit in that smoker for 6 hours roughly until you hit an internal temp of 85, then wrap the rib in grease proof paper for the final stages of smoking to reach 95c. A nice bark should form on the beef and you can temper this with a water spray.
  • to make the bbq sauce stir all the ingredients over a low heat until combined
  • for the potatoes par boil them for 15 mins in heavily salted water before draining and leaving them to dry. Place the beef fat on a roasting tray in a hot oven when rendered add the potatoes shake well. Roast at 220c until crispy and shake regularly.
  • For the blue cheese dressing simply mix the ingredients together well in a bowl

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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