Savour the delectable taste of Dexter beef ribs by Phil Roberts using MEATER. Get ready for juicy, tender goodness, ideal for creating epic sandwiches!

Ingredients

4 tbsp fine salt

2 tbsp coarse black peppercorns

1 tbsp coarse ground salt

1 tbsp ground coriander seed

1 tbsp coriander powder

1 tbsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp white pepper

2 tbsp Worcestershire sauce

1.5-2kg Dexter breed beef rib

Method

1. I very rarely trim my beef ribs. Fat means flavour but feel free to in this case. Three days before you plan to cook, rub the fine salt all over the ribs and cover tightly, possibly vac sealing if you can, and leave in the fridge.

2. On the day of cooking, take the beef out and wash with cold water to clear away the salt, pat dry and leave open in the fridge for an hour or so. While this is drying out, prepare a BBQ to cook indirectly at 125°C with some oak or cherry wood.

3. Combine the rub and mix well, ensuring that no big clumps of anything are present.

4. Rub the beef with the Worcestershire sauce, then evenly add the rub mix throughout the meat.

5. Insert your MEATER probe and set to ‘Beef Rib’ and 94°C.

6. Check the beef ribs at around the 73°C, mark; if they look like they are drying out give them a spritz of water or apple juice and wrap in butcher paper to finish the cook. Do not sauce them – that’s not the finish we’re after here.

7. When you get the notification to remove, place the ribs in a warm place to rest until you get the final ‘READY’ alert.

8. Then get ready to rumble with sides or slice thinly and load up an epic sandwich with sauerkraut, mild mustard and cheese on some fresh sourdough.