Dried cured beef short ribs or steaks:
In a pan roast 3.5 kg of beef short ribs or 2 kg skirt steak cut into four pieces at 75 c until it reaches 45 c to tenderise:
Rib the following into the ribs and leave overnight or longer skirt steak:
6 tablespoon rock salt.
1.5 tablespoon garlic powder.
1.5 tablespoon onion powder.
1.5 tablespoon celery salt.
1 tablespoon cracked black pepper.
1 tablespoon ginger powder.
1 tablespoon mace.
1 dessert spoon dried sage.
1 dessert spoon dried thyme.
1 teaspoon pepper.
Retain rub for serving.
Rinse off excess curing compound on beef.
Barbecue on the charcoal webber until it reaches 55 to 60 c.
