Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high hear sear, directly over lump charcoal.
Beer Braised Beef Ribs
- 3 cups yellow onion, large dice
- 1 cup carrots, large dice
- 1 head garlic, cloves peeled and crushed
- 1/2 cup chipotles in adobo sauce
- 3 tbsp Plowboys BBQ Bovine Bold
- 5 lb beef short ribs, sliced into individual ribs
- 6 cans beer (Pabst Blue Ribbon)
- Big Rick’s Jalapeño Honey Mustard
- Plowboys BBQ Bovine Bold
Purchase Items in this Recipe
Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat.
Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer. Cook until the ribs are probe tender, and offer little resistance, but still hold together. The internal temperature will be around 207ºF, and it should take about two hours.
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When the internal temperature reaches about 200ºF, build a hot charcoal fire in the Kamado Joe Classic III ceramic charcoal grill. Set the grill up for direct grilling, with the airflow wide open on top and bottom. The temperature should be 500ºF+.
When the ribs are probe tender, remove them from braising liquid. Pat dry the ribs. Slather them with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Bovine Bold.
Grill the ribs quickly over the hot charcoal to lightly char the surface. Remove and serve hot.