Braised Short Ribs On the Jim Bowie

This recipe post is an older post in honor of my friend Tony, a Vet who is still with us in spirit…

This week our friend Tony came down and we wanted to do something special for his birthday. We haven’t seen Tony for about four months and he was starving for some good “Q”. Sailors are easy to please and old sailormen are even easier. Lots of the “B” food group: beef, beer & BBQ. We gave our Green Mountain Wood Pellet Grill a real workout . Tonight we did our braised short ribs, baked beans (by Patti’s request) and a garlic skillet we like to do with lots of smoked garlic, sweet onions and bacon. Good Stuff.  I did my Braised Short Ribs with South of the Border rub and smoked them with Lumberjacks new “Mexican Heat” pellets adding a nice smoky kiss of southwestern spices to our cook.

Tony being my beer buddy brought down something different, “Snake Bite Whiskey”. This was a Japanese Whiskey with a 3 foot Diamond Back rattler in it! Being Army and Navy here you know we had to have at it…

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 Pellet Patio Heater, 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…

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Tony Brought some “Snake Bite Whiskey” to the BBQ

Braised Short Ribs
Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 4 ½ hrs @ 250 degrees (122c) Sear @ 450 degrees (230c) for 3 minutes per side
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack “Mexican Heat”

Ingredients: Braised Short Ribs

• 6 lbs short ribs
• GMG’s South of the Border rub

Ingredients: Basting sauce

• Dr. Pepper (2 cans to start), we used Diet Cherry
• 2 diced habanero peppers, seeded and the white pulp removed
• Dry crushed garlic
• Dry chopped onions
• Coarse black pepper
• Red pepper flakes
• Country Bob’s Seasoning Salt

Mix these to your taste in the baking dish, add the ribs and place on the grill…

Braised Short Ribs
Pellet Grill Recipe

Directions : Braised Short Ribs

We put a nice coating South of the Border Rub on the short ribs and let them just soak up the flavors for awhile before searing them on the grill. (30/60 minutes) When the grill is up to temp, add the ribs directly onto the grill to sear. You want to sear both sides on high heat  450 degrees (230c) for about 3 minutes per side for these guys.

Then place them in a baking dish with your braising sauce already in it. Then, back onto the Green Mountain Wood Pellet Grill/Smoker. Every hour or so baste them with the sauce. We slow smoked them for 4 ½ hours at 250 degrees (122c).

Ken’s Famous Baked Beans

Recipe for the Ken’s Famous Baked Beans ; https://datenightdoins.com/kens-famous-baked-b

Braised Short Ribs
Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

Note: You can set the start temperature anywhere you want. We do 450 degrees (230c) for a quick cleaning burn. So after the grill comes up to temp and burns clean do a quick sear for 3 minutes per side.

After your sear, place the short ribs into your baking dish, turn the grill down to 250 degrees (122c) for 4 1/2 hours or until tender.

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

After an hour, add the beans to the grill. Cook them for 3 hours. Then, put them in the oven on warm until ready to serve.

Garlic Skillet

Add your garlic skillet now, instructions below.
http://datenightdoins.com/smoked-garlic-skillet/

If you enjoyed the recipe look at this one.
http://datenightdoins.com/date-night-short-ribs/

Braised Short Ribs
Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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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They are “How To BBQ Picture Books

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