Date Night Short Ribs, Patti bought us some Beef Short Ribs for our Date Night dinner tonight. Love these things and don’t do them near enough. Tonight I did something a little different, I took Chef of the Future’s Southwestern Rub and mixed a few tablespoons with some red wine and olive oil. I let this sit for awhile and get all happy. Then I brushed on the ribs. We served these with a stuffed smoked cabbage, our special garlic skillet and twice baked potatoes, OFF THE HOOK!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Date Night Short Ribs
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 3 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Premium Gold Blend

 Ingredients: Date Night Short Ribs

• 3lbs. Beef Shorts Ribs
• 2 TBSP. Chef of the Future Southwestern rub
• 2 TBSP. red wine, if you enjoy drinking it, you’ll enjoy cooking with it
• 2 TBSP. olive oil

Directions: Date Night Short Ribs

Mix 2 tablespoons “Chef of the Future’s Southwestern Rub” with 2 tablespoons of red wine and olive oil then set it aside to blend. Brush onto your ribs and head for the grill. I smoked them for 3 hours @ 225* (107c). The smaller ones were great but the bigger ones would have been a bit more tender with some more time in the smoke. The cabbage and a garlic skillet were 2 hours and the potatoes went on in the last hour. We put the twice baked potatoes on the grill just to pick up the rich, flavorful smoke.

Date Night Short Ribs
A Wood Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

Preheat the grill to 255* (107c).

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Wood Pellet Grill/Smoker is an awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225* (107c).

You don’t need one here but I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Date Night Short Ribs
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Date Night Short Ribs
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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