Braised Smoked Short Ribs
Get the grill fired up. Smoked or braised? We couldn’t decide so we went with both on this meat treat. Thick, juicy hunks of peppery garlic short ribs braised with zippy cherry bomb bbq sauce will blow up your taste buds.
4 Lb Short Ribs, Bone-In
2 T Olive Oil
1/4 C Multi Tool Ultimate Blend
4 Cloves Garlic
1 C Beef Broth
1/2 C Cherry Bomb Door County Cherry BBQ
Preheat smoker to 250 degrees.
Rub the short ribs with the olive oil. This will be used as a binder for the rub.
Season the short ribs generously with Multi tool.
Place the short ribs on the smoker, meat side up and smoke for 3 hours.
Rough chop the vegetables and place at the bottom of an aluminum pan. Pour in the beef broth and Cherry Bomb BBQ Sauce.
Place the short ribs in this braising liquid, meat side down and cover the pan with foil.
Place back on the smoker for 1 ½ - 2 hours, or until the internal temperature of the short ribs reaches 204 degrees and they are fork tender.
Remove from the smoker and open one corner of the foil to vent. Allow the short ribs to rest for 30 minutes before serving and enjoying!