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Texas style short ribs with puffed sweet potato
Shortribs of the barbecue with a rub of pepper and salt and puffed sweet potato with zuro cream, cucumber, cumin and chiliflakes.
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Ingredients
Directions
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Prepare the barbecue for indirect barbecue and bring it to a temperature of 115 ° C. You do this by not using too much charcoal at the same time.
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Use the screwdriver to remove the tough membrane on the bone side of the short ribs.
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On the meat side there can still be a layer of fat (or fleece). Cut away with a sharp knife until you have clean meat.
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Mix the sea salt and the pepper into 'dalmatian rub'. Sprinkle the shortribs generously with this.
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Place the smoke wood chutes between the glowing coals. Place the short ribs with the bone side on the barbecue grill and close the barbecue lid.
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Keep the barbecue at a constant temperature of 115 ° C for 6-8 hours.
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Do you have a meat thermometer. Then set this to a core temperature of 92 ° C.
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In the meantime, put the sweet potatoes separately on a piece of aluminum foil. Drizzle with olive oil, possibly sea salt and freshly ground black pepper.
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Fold the foil closed and place the sweet potatoes for about 30 minutes between the glowing coals until they feel soft and you can easily pierce a fork.
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Carefully remove the sweet potatoes between the coals. Take out the aluminum foil and halve the potatoes.
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Slice the chives. Garnish the halves with the sour cream, chives, cumin and chiliflakes.
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Serve with the shortribs divided into portions.
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Nutrition
875Calories
Sodium0% DV1.000mg
Fat145% DV94g
Protein78% DV39g
Carbs11% DV34g
Fiber16% DV4g
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