I picked up a package of boneless beef short ribs a couple days ago. I seasoned them with Oakridge BBQ Black
Ops Brisket rub then vacuum sealed them and into the refrigerator for 48 hours. The rack of loin back ribs was
seasoned with FSB Hot then vacuum sealed and placed in the refrigerator for 72 hours. Both put into the Grid Iron
for 1 hour of cold smoke using cherry pellets.
After 1 hour the Grid Iron was set at 235 using cherry pellets. I added a pot of my Sweet Heat beans to the cooker.
Here is the recipe for those who want it:
Sweet Heat Beans
1 -28 OZ can baked beans
1- 15.5 OZ can black beans, rinsed and drained
1- 15.5 OZ can pinto beans (you can use kidney beans, but we don’t like them)
1- cup BBQ sauce – your choice
1 -cup firmly packed light brown sugar
1 -cup diced onions
1 -cup diced green bell pepper
1 -can Rotel with chilies
1/3 -cup Dijon mustard
I added 1 pound of smoked pulled pork to the beans
I also add 1 tablespoon of BBQ Seasoning. I used FSB Hot today
Mix all together and throw onto your smoker with whatever else you are cooking. 3 hours in and the ribs are ready to be wrapped. Loin backs were coated with a little more rub, Parkay
margarine, brown sugar and honey. The beef ribs were put in an aluminum pan with a half cup of beef
stock mixed with some Worchestire and low sodium soy sauce. Put back in the Grid Iron.
Some mini cobs getting ready to go onto the Grid Iron. I coated them with Tony Chachere’s butter and
jalapeno marinade. They will go into the Grid Iron uncovered for 30 minutes for a little smoke then I will
cover until done.
Ribs are done! Loin backs were glazed with a 50/50 mixture of Blues Hog Original and Blues Hog Tennessee Red.
Beef ribs were removed from the pan to firm up for 30 minutes.
Your plate!
It definitely tasted as good as it looks! No one left the table hungry and there are very little leftovers.
