Smoked Short Ribs, Butternut Squash Puree & Gremolata

Trim most of the fat and silver skin from the beef rib

Coat ribs in olive oil to help the rub bind

Apply a generous amount of rub to the ribs

Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking

Place ribs on the smoker bone side down

Smoke for between 6 - 10 hours between 250° - 275°F

Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour

Cut butternut squash in half lengthwise and remove the seeds

Apply a generous amount of garlic butter seasoning and the butter to butternut squash

Add butternut squash to the smoker flesh side up and smoke for 2-3hrs

Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in foil or butcher paper and leave to rest wrapped in towels in a cooler

Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking

When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth

Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata

Smoked Short Ribs, Butternut Squash Puree & Gremolata

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