Hickory Smoked Beef Short Ribs

With Raspberry Chipotle BBQ Sauce

Tonight we did hickory smoked short ribs that were juicy, tender with the rich flavors of the hickory and the spicy sweet Raspberry Chipotle BBQ sauce.

We followed up with twice baked potatoes, roasted garlic, Cole slaw and fruit kebabs. These ribs were slow smoked around 300-350 for 3 ½ hours. We think they may have been the best we’ve ever done. There aren’t any left.

The fruit kebabs sadly went up in flames…

Ingredients: Ribs                                                  

3 Lbs. beef short ribs

Dry rub

Raspberry Chipotle BBQ sauce

Hickory chips

Worcestershire spray

Preparing Grill:

Preheat your grill to medium heat (300-350) 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.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions:

Spray the ribs with the Worcestershire spray, then sprinkle your dry rub on the ribs and rub it into the meat. Place the ribs on the cool side of the grill, for 3-4 hours or until tender. Keeping the heat around 350 and adding hickory chips as needed. To keep the ribs moist every time you add your hickory, spray the ribs with the Worcestershire spray. Brush with the Raspberry Chipotle BBQ sauce the last 30 minutes of cooking.

These Hickory smoked twice baked potatoes are stuffed with sweet onion, garlic, cheddar cheese, bacon and chipotle chili peppers. These potatoes are smoky rich, creamy and full of flavor.

They are great. Plus you can make them anyway you can dream of. Here we have one with bacon & cheese stuffed potato and one with chipotle chili.

Ingredients: for 1 Potato

1 large baking potato

2 strips of bacon crumbled

3 Tbsp. sour cream

¾ cup shredded cheddar cheese

3 Tbsp. sweet onion, minced

2 Tbsp. chopped cilantro

1 Tbsp. Worcestershire sauce

1 Tbsp. crushed garlic

1 Tbsp. crushed red pepper

1 Tsp. coarse black pepper

1 chipotle pepper, minced

Directions: Potatoes

Wash your potato and poke some holes in it so it does not explode when you put it into the microwave. Coat with olive oil and put it into the microwave for 5-7 minutes.

Let cool enough so that you can handle it.

Cut in half length wise, using a spoon to scoop the insides out into a bowl.

Add all the ingredients into the bowl with the scooped out potato. Using a fork mash the potato and mix until smooth. Using a spoon to pack the potato mixture back into the potato skins and pile it high.

You’re set…

The last 30 minutes for your ribs brush them with your BBQ sauce.

Add the potatoes.
Give everything a spray of the  Worcestershire mix, and add more hickory chips if desired.

I love smoked garlic, the trouble I find is in finding the large garlic bulbs like you see on the cooking shows.
I have done every grocery store and farmers market in 3 counties.

We have even made the drive up to Gilroy. Also I have learned that when you slice your average large garlic in half it starts falling apart and through the grill.

So try this …

Place your garlic in small foil trays. It comes out a real treat, just right for any garlic lover.

Ingredients:

Olive Oil

Ground thyme

Coarse ground pepper

Salt

BBQ grill and Hickory chips