Short Ribs & Garlic Mashed Potatoes

Patti got some short ribs from MM Livestock and cooked them with Grandville’s Extra Spicy Gourmet BBQ Jam for us. The only other ingredients were good friends. Awesome, is all I can say. Rich beefy flavor and so tender we did not even use a knife. You can see Patti’s sauce is full of garlic, onions and tomatoes.

Prep Time: 15 minutes

Cook Time: 5 ½ hours  

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Oak

Ingredients:

5 lbs. short ribs, boneless

1 jar of Grandville’s Extra Spicy Gourmet BBQ Jam

1 can diced tomatoes w/ garlic and onion

2 cups brewed coffee, excellent use of leftovers

1 can of Dr. Pepper

3 handfuls peeled garlic

3 Tbsp. bacon drippings

1 Tbsp. coarse ground black pepper

1 Tbsp. BBQ Brothers Texas Rub

Directions:

Sprinkle the ribs with your rub and brown them on all sides in the bacon drippings. We used a large cast iron Dutch oven for this. Now, add the rest of your ingredients to the pot. You don’t need to do a lot of mixing because it will simmer on the Royall grill/ smoker for hours mixing everything up very nicely. Let it smoke uncovered for 2 ½ hours at 225 degrees. Then, cover and increase the heat to 325 for 3 ½ hours.


We used a large cast iron Dutch oven

If your ribs are done and you have folks coming for dinner you can hold these by putting the grill back into the smoke mode for as long as necessary, stirring every so often. Just uncover and let it sit in all that flavorful smoke until you are ready to serve. We served these direct from the grill along with some garlic mashed potatoes. Patti fixed them in the kitchen, and then put them on the grill to pick up some of the smoky goodness.

Hope You Like Garlic

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 your Dutch oven directly onto the grill and just let it hang out in the smoke and get happy for 2½ hours or so. This is referred to as “smoking”; the temperature is around 225 degrees.

After 2½ hours, turn the digital control up to 325 degrees and put the lid on your pot. Go for 3½ hours. Low and slow will get you there…

(I know, 300 is more medium than low)

 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 3000 Wood Pellet Grill/Smoker

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.

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 your Passion,

Ken & Patti

http://datenightdoins.com

For REAL GOOD BBQ Jam check out
Grandville’s Gourmet BBQ Jams 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com

MM Livestock Co.
Grass Fed Beef & Lamb
Pastured Pork & Poultry
Megan McDowell 951 805 7341

builttoslide@msn.com    http://www.california.beef.com