Tonight’s dinner is a short rib adobo recipe from Chris Lilly’s book: Fire and Smoke: A Pitmaster's Secrets. I
followed the recipe, ingredient wise, exactly. I will mention, as he does in his recipe is that the key to this
is coating of beef base paste on the ribs. I used Tone’s beef base paste. The ingredients for the braise are
coconut milk, rice vinegar, soy sauce, low sodium beef stock, garlic cloves and pepper. I would post the full
recipe here but I am not sure about copyright infringement, even though I own the book.
Here they are in the Grid Iron getting ready to get some nice cherry smoke flavor. He used hickory or oak but
as you know I prefer cherry. I am running the Grid Iron at 225 grate level to start.
Ribs are at 160 internal temp and into the braising liquid.
Covered and put back into the Grid Iron at 250 grate level. I put the potatoes in the cooker about 30 minutes
prior to pulling the ribs to put into the braise. I pulled the short ribs when they hit an internal temp of 207.
Potatoes needed another 30 minutes.
My plate with some frozen green beans and lots of reduced braise gravy!
This recipe is definitely a keeper. For a different take on short ribs this was fantastic!
