I have always been intrigued by large, meaty, greasy beef ribs. My love for pork ribs, however has caused the beef short rib to fall off of my radar over the past few years. To remedy this, I took a field trip to my grocery store, and saw that in general I had two options: the short 3 to 4 inch long beef short rib or the longer 7 to 8 inch long thin cut flanken style rib.
The thinner flank style is primarily used for Asian style cooking. This can be directly grilled after marinating for some extra flavor. Other options exist, but might be harder to find in a general grocery store. Today I wanted to test out the beef short rib still on the bone in a more classic barbecue sense but big beef ribs take an extremely long time to smoke. Part of my goal here was to come up with a fun meal that would not take an entire day to cook. To pull this off I turned to the Texas crutch method of foiling the ribs after smoking for a brief period. In theory this should result in tender, smoky, meaty chopped ribs with a spicy flavorful melted cheese over top. This was an incredible sandwich, check this out.
Beef short ribs sometimes come with a "silver skin" on top of the rib. This needs to be removed or the smoke will not properly penetrate into the rib and will also leave you with a tough rib to chop later. After removing the silver skin, cover the ribs in any type of rub you like. I chose an equal part of salt and pepper ( about 1 tablespoon of each ). Beef short ribs have such a meaty flavor. I simply wanted to enhance it with salt and pepper, nothing else.
Prepare your smoker for typical barbecue temperatures in the 250 F to 300 F range. Add the ribs to the smoker and let them smoke for at least one to two hours before checking again. The goal here is to cook the ribs until at least 160 F. Allow as much smoke penetration as possible prior to foiling.
Head back inside and prepare the pimento cheese. This pimento cheese recipe is simple and it is absolutely amazing. It is amazing to spread on crackers and it is also amazing to melt on meat! Mix together the mayonnaise, cheddar cheese, chopped jalapeno pepper, chopped pimentos, and salt and pepper. Cover this mixture and place in the refrigerator until the ribs are finished.
When the ribs reach 160 F internal temperature, prepare a large foil tin with some apple juice and about eight or more cloves of crushed garlic.
And the ribs to the foil tin and cover tightly with foil. I placed the bone side down.
You can expect at least another two hours until the internal rib temperature reaches 200F. It might happen earlier, or it might take a little longer. This is how it worked out for me considering the temperature of the air, the apple juice temperature, and how long it took me to remove the ribs from the smoker and place them in the foil. A lot of factors can come into play.
When the ribs are finished open the foil. Take in the amazing smell of apple juice, garlic and smoky ribs. Remove the ribs from the foil and allow them to rest for about 10 to 15 minutes. If the ribs have reached 200F, they should fall right off the bone. The ribs should chop relatively easy with a sharp knife.
The next step is to preheat a gas grill, or an oven to about 300 to 350F. Line a baking sheet with foil and place the bottom of the rolls, topped with the chopped ribs, topped with a heaping amount of pimento cheese. The goal here is to melt the cheese over top of the meat. This will take about 10 or so minutes.
Once the cheese is melted, top with the sandwich roll and serve. This is a phenomenal, flavorful sandwich with an amazing consistency.
This Beef Short Rib Sandwich with Melted Pimento Cheese recipe was originally written for Char-Broil. The original beef short rib recipe write up can be found via this link.