This recipe takes rich Creekstone Farms Prime Beef short ribs and infuses them with deep, smoky flavor on the Yoder Smokers YS640s Pellet Grill. Seasoned generously with Cattleman’s Grill Lone Star Brisket Rub, the ribs are slow-smoked until tender, then crowned with a silky, zesty chipotle-cilantro cream foam. The step-by-step foam method is approachable yet impressive, balancing the bold beef with a light, citrus-herb finish. It’s a true marriage of barbecue tradition and creative culinary technique.
This Chipotle Cream Takes BBQ Ribs to the Next Level!
Tom Jackson
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
6 hours
Calories
650
Tender smoked beef ribs with step-by-step chipotle-cilantro foam, cooked on a pellet grill.
Ingredients
-
1 (4 bone) rack Creekstone Farms Prime Beef Short Ribs
-
Cattleman’s Grill Lone Star Brisket Rub
- 2 cups heavy cream
- 1/2 cup cilantro, chopped
- 1 each dried chipotle chile
-
1 tbsp Cattleman’s Grill California Tri-Tip Seasoning
- Zest of one lime
- 1 clove garlic, crushed, peeled
- 1 tbsp gelatin powder
- 2 tbsp hot water
Beef Short Ribs
Chipotle-Cilantro Foam
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
Trim and season the beef ribs generously with Cattleman’s Grill Lone Star Brisket Rub, coating all sides.
Place the ribs on the second shelf of the grill and smoke until the internal temperature reaches about 205ºF, which should take approximately 5–6 hours.
- Remove the ribs from the grill, cover, and rest for 30 minutes. Slice the meat off the bones in one large slab, then slice across the grain.
- While the ribs are cooking, make the chipotle-cilantro foam. In a small pot, combine all foam ingredients except the gelatin and hot water. Bring to a simmer, reduce heat, and let steep for 10 minutes. Blend with an immersion blender until smooth.
- Mix the gelatin with hot water to dissolve, then add to the warm cream mixture, whisking to combine. Transfer to the refrigerator to chill. Strain the chilled mixture through a fine mesh strainer, then pour into a siphon. Shake well, charge with a CO₂ cartridge, and keep at room temperature until serving.
Top the sliced beef ribs add the chipotle-cilantro foam and serve immediately.

Recipe Note
Recipe Highlights & Insights
- Pellet grill cooking brings consistent smoke and steady heat for tender ribs.
- Cattleman’s Grill rubs provide a Texas-inspired backbone to the flavor.
- The foam technique is approachable, adding an unexpected, restaurant-style presentation to backyard barbecue.
- Combining smoky beef and bright foam balances richness with acidity and herbaceous notes.
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- Yoder Smokers YS640s Pellet Grill
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Nutrition
Nutrition
- Serving Size
- 8 oz
- per serving
- Calories
- 650
- Carbs
- 4 grams
- 1%
- Fiber
- 0 grams
- 0%
- Sugar
- 1 grams
- Protein
- 52 grams
- 104%
- Fat
- 47 grams
- 72%
- Saturated Fat
- 21 grams
- 105%
- Sodium
- 950 milligrams
- 41%
- Cholesterol
- 180 milligrams
- 61%