Beef Short Rib Sandwich on the YS640S Pellet Grill

Thoughts from Guy: “I would rank the flavor, texture, moisture, and mouth feel of this cook in the top tier of all things we cook, and it was VERY easy to get done!  You simply cannot beat low and slow crazy tender premium angus smoked short ribs on the Yoder Smokers YS640S pellet smoker!  I prefer them to brisket, to be honest, they take less than half the cooking time, and are MUCH easier to cook and impress with!  BUT, I am a big time RIB and BONE IN MEAT guy!  So, Pork and Beef Ribs are my TOP 2 domestic meats to smoke!  Ah, I digress.  Excited to do this again and again!”

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Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/

INGREDIENTS

  • Two Premium Angus Beef Bone-In Short Ribs
  • Cattleman’s Road House Rub (a must for all rub cabinets, especially on BEEF)
  • Spray EVOO
  • 1 White Bun
  • BBQ Sauce
  • Sweet & Spicy Pickle Slices
  • Post Oak Wood Pellets for the YS640s (this flavor is perfect for beef)

INSTRUCTIONS

  • Pre-Heat the Yoder Smokers YS640S Pellet Grill to 225ºF set up for indirect cooking on top rack – the name of the game is LOW & SLOW on beef ribs, as they have a lot of connective tissue, collagen, and delicious marbled fats that need to render/break down very slowly for optimal tenderness and that oh so silky mouth feel!
  • Spray EVOO on the room temp ribs as a binder for the seasoning, then generously coat them in Cattleman’s Road House Rub on all surface areas, pat the seasoning into the ribs, set aside on counter for approx. 30 mins.
  • Place Ribs directly on the top rack, uncovered, toward the chimney side of the Yoder pellet grill. Let roll smoke at 250º ambient temp until ribs hit 165-170ºF internal temp.
  • When ribs hit 165-170ºF internal temp, wrap tightly in Yoder bbq butcher paper, put back on top rack toward chimney side again, and let roll at 230ºF ambient temp, until internal temp hits 200ºF. This entire cook takes approx. 5 hours, which is not bad at all in our delicious world of low and slow BBQ.
  • Pull off smoker, let rest for 30-45 mins, still wrapped in the butcher paper on counter (the resting is very important for optimal flavor and tenderness, as the meat needs time to relax during this timeframe).
  • Pull the bones (they will fall right out, very easily), cube the ribs to your liking (you can pull/shred them if you wish, but that’s not how we rolled on this one)! You can eat them as is (can’t resist taking at least one bite, right? I mean, come on!), maybe with some of your fav bbq sauce lightly drizzled on, OR pile them high on a down home style good ole white bun with some bbq sauce drizzled on, some sweet & spicy pickles – and then DIVE the heck IN!  Make sure you have plenty of napkins – your face is gonna be a divine MESS, and you won’t care one bit!  You will enjoy this so much and want to repeat it over and over again, I promise!