Texas style short ribs with puffed sweet potato

Name: texas style short ribs with puffed sweet potato
Cook time: 30 min
Total time: 450 min
Yield: 4
Ingredients: 2 kg freezer Taste of the World short ribs; 2 el coarse sea salt; 3 el mashed black peppercorns; 4 sweet potato; 3 el traditional olive oil; 2 el fresh chives; 125 g sour cream; tl ground cumin; tl chiliflakes

Shortribs of the barbecue with a rub of pepper and salt and puffed sweet potato with zuro cream, cucumber, cumin and chiliflakes.

Ingredients

Kitchen Stuff

1 barbecue with lid
1 screwdriver
1 smoke wood
1 meat thermometer

Directions

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.
Use the screwdriver to remove the tough membrane on the bone side of the short ribs.
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.
Mix the sea salt and the pepper into 'dalmatian rub'. Sprinkle the shortribs generously with this.
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.
Keep the barbecue at a constant temperature of 115 ° C for 6-8 hours.
Do you have a meat thermometer. Then set this to a core temperature of 92 ° C.
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.
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.
Carefully remove the sweet potatoes between the coals. Take out the aluminum foil and halve the potatoes.
Slice the chives. Garnish the halves with the sour cream, chives, cumin and chiliflakes.
Serve with the shortribs divided into portions.