Yo shorty it’s yo birthday! You may cook this Short Rib Sandwich in your backyard, but it will feel like you in da club. The Mint Chimichurru and Dr. Pepper BBQ sauce is money and takes this dish to the next level.
Tips / Suggestions
- Be sure to use a drip tray underneath the ribs. If not, some of the drippings can burn and create smoke that tastes really bad. You don’t want that ruining your hard work.
- If you are using a thermometer to leave in the meat during the cook, wait until you’re done using the spritz and then insert the thermometer. The meat will recede up the bone at the beginning so it’s better to wait.
- I find it helps to rotate the ribs 1/4 turn every time you open the smoker (every 45 min to 1 hour or so). This helps all sides cook evenly.
- When smoking the ribs (or anything similar like brisket) you will hit a stall point when the internal temperature stalls. This can sometimes last hours. Don’t get frustrated. This is normal, I believe due to evaporative cooling. Just plan on some extra time when smoking your ribs
Short Rib Sandwich w/ Mint Chimichurri and Dr Pepper BBQ Sauce
4
servings15
minutes10
hoursBeef short ribs smoked low and slow, chopped up, placed on sandwich buns, and topped with a delicious mint chimichurri and Dr Pepper BBQ sauce.
Ingredients
1 1 rack of beef short ribs (2 bone)
4 tbsp 4 brisket rub of choice (mostly salt / pepper)
wagyu beef tallow spray
1.5 cups 1.5 wagyu beef tallow
4 4 buns or bread of choice
- Spritz
1 cup 1 apple cider vinegar
1 cup 1 beef stock
1 tbsp 1 worcestershire sauce
1 tbsp 1 hot sauce of choice
- Mint Chimichurri
2 cups 2 mint finely chopped
1/2 1/2 shallot finely chopped
1 tbsp 1 red pepper flakes
1.5 cups 1.5 olive oil
1/2 cup 1/2 red wine vinegar
1 tsp 1 salt
1 tsp 1 cracked black pepper
1 tsp 1 minced garlic
1/2 1/2 lime juiced
- Dr Pepper BBQ Sauce
1 cup 1 Dr Pepper
1 cup 1 ketchup
1 tbsp 1 molasses
2 tbsp 2 dijon mustard
1 tbsp 1 sriracha
1 tbsp 1 worcestershire sauce
1/4 cup 1/4 brown sugar
Directions
- Heat your smoker to 250 degrees F indirect. Add wood of choice (I prefer apple or pecan).
- Take your ribs and trim any excess fat. Generously coat all sides with the beef tallow spray, and then the brisket rub.
- Mix the ingredients for the spritz and place the ribs (bone side down) on the smoker. After 45 minutes spray the ribs with the spritz. Repeat this 5 times.
- Continue smoking the ribs until the internal temp reaches 165 to 175 degrees F. Remove from the smoker, place on butcher paper, top with the beef tallow, and wrap tightly (bone side up). Place back on the smoker and cook until the internal temperature reaches 202 degrees F.
- While the ribs finish cooking combine all of the chimichurri ingredients, mix well, and set aside. Then, combine all of the BBQ sauce ingredients into a sauce pot, bring to a boil, and simmer for roughly 20 minutes (or until your desired consistency).
- Remove the ribs from the smoker, place in a cooler with a towel over the wrapped ribs, and let rest for 1.5-2 hours.
- Unwrap the ribs, remove the bones, and shred or chop up. Spray beef tallow over the buns and toast. Then, add helpings of the short rib to the buns, top with chimi / BBQ sauce, and dig in.
- Optional Side - cut small potatoes in half, spray with the beef tallow, top with your favorite seasoning, and bake at 400 degrees F for 45 minutes to 1 hour, depending on how crispy you'd like them. The BBQ sauce goes really well with the potatoes.
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