12 pounds of Creekstone Farms Boneless Beef Chuck Short Ribs
3 cups of a sweet barbecue sauce
1 cup of light brown sugar
1/2 cup of pepper blend
1 tablespoon of cayenne pepper
2 tablespoons of kosher salt
2 tablespoons of smoked paprika
Method: Mix all dry ingredients together in a bowl. Rub each piece of beef with the rub and let sit at room temperature for about 15 minutes. Rub grill grates with olive oil and then place pieces of beef on hot grill. Sear on each side for approximately two to three minutes over a medium heat. Remove from the grill and shingle into a 4-inch pan. Add 3 inches of warm water to the pan and cover with film and foil. Completely seal the pan and place in the oven at 300 degrees for three or four hours. Remove from pan and discard water. Mop each piece of beef with the barbecue sauce. Put the pan back in the oven uncovered for 20-25 minutes to glaze the sauce onto the tender ribs.
Wine Pairing: Howell Mountain Vineyards Zinfandel “Old Vine” 2013, California Ribs and Zinfandel, America’s sweetheart grape, is a match made in heaven. This luscious cherry cola and black plum-flavored Zin really rocks it out with the marvelous, sweet-sauced beef ribs.
Recipe courtesy of Chef Bud Andersen