Charcoal

FOR THE GRILL MASTERS & BBQ ENTHUSIASTS

  • Made from natural hardwood sawdust
  • NO ADDITTIVES
  • Slower termperature rise, produces a high, consistent heat for a longer period of time
  • Burns hotter than briquettes (around 1,200°F)
  • Creates less ash and burns cleaner
  • Imparts a purer, wood-fire flavor to food
  • Ideal for ‘Low & Slow’ cooking
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Briquettes

FOR YOUR EVERDAY BACKYARD QUICK GRILL

  • Made from wood by-products and sawdust, combined with corn starch, and manually compressed to form a “pillow” shape
  • Easy to ignite, with a consistent burn and even temperature
  • Burns cooler than charcoal (around 800°F)
  • Burns quicker meaning a shorter window for grilling, or tending to during cook
  • Ideal for grilling
  • Higher ash content
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Smoked Beef Short Rib

Prep time – 40 minutes

Cook time – 8 to 9 hours

Serves – 4

 

Beef Rib Spice Rub:

1/4 cup paprika

1 tablespoon ground cumin

1 tablespoon packed dark brown sugar

1 tablespoon kosher salt

2 teaspoons cayenne pepper

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

Ingredients

  • Rack Beef Short Ribs
  • Bourbon 350ml
  • Porter Beer 1 bottle BBQ Sauce 300g
  • Extras: Foil / Grease proof paper / butter (Optional)
  • Method

    1. Pre-heat your smoker to 150C with Redheads natural wood Charcoal and your preferred solid smoking wood.
    2. Prepare spice rub, add in herbs if you wish and set aside.
    3. Prepare Ribs by removing the membrane and rubbing generously with mix.
    4. Add to your smoker and smoke for 5 to 6 hours.

      Check the fire, temperature and smoke as you go.
    5. Whilst the smoking is underway, begin reducing bourbon in a thick bottom pan.
      Burn off the alcohol until it becomes a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix.

      Set aside.
    6. After 5 to 6 hours, remove ribs from BBQ but wrap securely in foil and grease proof paper. Baste with 50-100g butter and a good splash of beer.
      Add back to the smoker and finish cooking for about 3 hours or until tender to the touch.
      Ideally the rib holds well together but you could remove the bone if needed to make it tender.
    7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture/crisp) then add to your plate.

      Generously coat in sauce and enjoy!

    Mojo Steak Rub

    Kick start your BBQ mojo with this perfect steak rub

    Ingredients

  • 10 leaves fresh sage, ground
  • 1 tbsp ground dry thyme
  • 1 tbsp black pepper crushed
  • 1 tsp sea salt crushed
  • 1 tsp garlic powder
  • 2 tsp chilli powder
  • 1tsp brown sugar
  • Method

    1. Blend all ingredients together.
    2. Rub ingredient mixture liberally onto both sides of the steak, just prior to cooking.