Beef short ribs bring the drama of Texas barbecue in a cut that suits a generous Egyptian table. The smoke builds the bark; a light date-molasses glaze adds depth without turning the finish sweet.

Ingredients

• 2 racks beef plate short ribs, about 1.5–2 kg each
• 2 tablespoons coarse salt
• 2 tablespoons coarse black pepper
• 1 tablespoon ground coriander
• 1 teaspoon garlic powder
• Small pieces of a mild smoking wood, used sparingly

For the glaze

• 2 tablespoons date molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon warm water
• ½ teaspoon ground cumin
• Pinch of salt

Method

1. Trim with restraint. Remove only loose surface fat and any hard, waxy pieces. Leave the membrane on the bone side to help the rack hold together.
2. Season. Mix the salt, pepper, coriander and garlic powder. Coat every meaty surface and leave the ribs at cool room temperature while the smoker stabilises.
3. Set the fire. Hold the cooking chamber between 120 and 135°C with clean airflow. Add only enough wood for a light, clean smoke.
4. Smoke bone-side down. Cook until the bark is dark and set, usually 4–6 hours. Avoid opening the lid simply to check.
5. Finish for tenderness. Continue cooking until a probe slides into the thickest meat with very little resistance. This often happens around 93–96°C, but feel is more useful than a single number.
6. Glaze lightly. Mix the glaze and brush on a thin layer during the final 15 minutes.
7. Rest properly. Rest loosely covered for at least 45 minutes before slicing between the bones.

Smoke note: Heavy white smoke tastes bitter. Wait for a clean-burning fire and use less wood than you think you need.

Serve it

Pair the ribs with charred onions, pickles, fresh herbs and bread. The sharp, fresh sides balance the richness better than another heavy sauce.

The higher finishing temperature in this recipe is for tenderness. Handle raw beef safely and verify doneness with a reliable thermometer.