Pellet SMoked Short Ribs!

Big Poppa

Administrator
Hree is a dish I did for a neighbors challenge....Short ribs. I seared them and then set aside. Then took a dutch oven with some EVOO and put sliced red bell peppers, maui onion sauteed on the closed MAK....basically let it carmelize....I then tossed in some chopped Garlic.....Added the juice of one orange, two shots of espresso, chicken stock salt and pepper and a glass of red wine put the ribs back in and cooked scovered at 225- 250 until tender about 90 minutes....

A tip on braising....The higher the heat the tougher and actually longer it takes to break down the ribs...you want it just cruising along....that how the meat likes it....if it s bubbling wildly...you will have a nice sauce and tough ribs
IMG_0148.jpg

IMG_0147.jpg

IMG_0150.jpg
 

Big Poppa

Administrator
Hershey makes chocolate.

Would you prefer transforming the dead animal meat through the Mailliard effect?
 
Top Bottom