Over The Top Short Ribs

I usually just sear and braise these, but this was the best pack l’ve ever come across—huge short ribs, no excess fat and nice marbling.

So I had an idea: smoke em like you would over the top chili.

Smoked to 175 internal over a red wine reduction/beef stock and mirepoix, finished on the stove top to 205 internal.

Served with garlic mashed potatoes, fried squash and fried mushrooms, garnished with green onion and lemon zest.

Turned out great and even my wife loved it, who unfortunately isn’t the biggest fan of smoked meats.

Anyway, I’m sure I’m not the first to do this but haven’t come across it before and thought I’d post it here. I’ve gotten a lot of inspiration from this sub and always enjoy discovering new cuts to smoke and all the different methods and recipes.

Here’s to my first post!

Cheers