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.