Smoked Short Ribs, Butternut Squash Puree & Gremolata

beef ribs, braai, Garlic butter, short ribs -

Smoked Short Ribs, Butternut Squash Puree & Gremolata


Short Ribs:

  • 1 rack beef short ribs
  • 1 tbsp olive oil
  • 2 tbsp Braai Seasoning
  • ½ cup red wine
  • ½ cup apple cider vinegar

Smoked Butternut Squash Puree:


  • 1 bunch flat leaf parsley, finely chopped
  • 2 garlic gloves, finely chopped
  • Zest of 1 lemon
  • Juice of ½  lemon
  • ½ cup olive oil
  • Salt & Pepper to taste


  1. Trim most of the fat and silver skin from the beef rib
  2. Coat ribs in olive oil to help the rub bind
  3. Apply a generous amount of rub to the ribs
  4. Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking
  5. Place ribs on the smoker bone side down
  6. Smoke for between 6 - 10 hours between 250° - 275°F
  7. Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour
  8. Cut butternut squash in half lengthwise and remove the seeds
  9. Apply a generous amount of garlic butter seasoning and the butter to butternut squash
  10. Add butternut squash to the smoker flesh side up and smoke for 2-3hrs
  11. 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
  12. Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking
  13. When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth
  14. Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata


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