Mexican Short Ribs on the Royall 3000 Wood Pellet Grill/Smoker

Patti marinated about half of these bad boys overnight for me. She made a Teriyaki marinade with a generous amount of red pepper flakes and dried crushed garlic. I love Teriyaki and red pepper. The other half she just coated with coarse black pepper and garlic.

We put the ribs on our Royall 3000 wood pellet grill/smoker for 3 hours at 225. The second half of our cook we added the potatoes and corn. This is what the “Art of BBQ” is all about. Just too good for regular folks to eat, but we eat ‘em anyway!

Prep Time: 5 minutes

Cook Time: 3 Hours

Grill: Royall 3000 Wood Pellet Grill

Pellets: Apple

Ingredients:

3 pounds of short ribs

Teriyaki sauce

Red pepper flakes, to taste

Coarse black pepper, to taste

Crushed dried garlic, to taste

Directions:

Put the marinade, seasoning and ribs into a plastic bag and place them in the refrigerator overnight. Remove them from the refrigerator an hour or so to bring them up to room temperature before placing them on the grill. They will cook more evenly at room temp... I like to give a good spray with a Dr. Pepper and Worcestershire mixture when I put them on and during the cook to help keep them moist. I use about a 50/50 mix. This adds another layer of flavor and nice color. Patti likes to think using Diet Dr. Pepper makes them low calorie. LOL.

You can see how these are cut across the bone

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the ribs directly onto the grill and just let it hang out in the smoke at 225 degrees and get happy for 3 hours or so. The meat will pick up all the flavor of the smoke.

When you are half way through your cook, if you going to add any corn or potatoes it is time to do it. The corn I just set on the grill. I did not peel it and it came out great. You can find lots of recipes for the potatoes on our web site.

Every 30 or 40 minutes give the ribs a quick spray to keep them moist. I pulled them after 3 hours with an internal temperature of 160 degrees.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and Dr. Pepper mix that keeps things moist and adds tons of flavors. (Mix is 50/50 Worcestershire and Dr. Pepper) We tried Cherry Dr. Pepper and really liked it.

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 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, 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.

On the Royall, note the Pig Tail and Frog Mat must have tools for any Grillmaster

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 3 hours @ 225
Grill: Low Indirect Heat

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 225 degrees. Remember, you are going low heat here for about 3 hours. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Let’s Eat, Short Ribs, Taters and Corn off the Royall

The important thing to keep in mind is TIME & TEMPERATURE. You can even do 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 You’re Passion,

Ken & Patti

http://datenightdoins.com