Lamberts Recipe

Prepare the ribs

Pat the short ribs dry with paper towels. Trim excess fat, leaving a thin cap. Rub the ribs lightly with olive oil on all sides.

Season

In a small bowl, combine kosher salt, coarse black pepper, smoked paprika, brown sugar, and garlic powder. Generously coat all sides of the ribs with the rub, pressing it into the meat. Let rest at room temperature for 30 minutes while you prepare the smoker.

Preheat smoker

Preheat a smoker or grill set up for indirect cooking to 250°F (120°C). If using a charcoal grill, bank coals to one side and place a drip pan on the other. Add soaked apple wood chips to the coals or smoker box for a mild, sweet smoke.

Smoke

Place the ribs bone-side down on the smoker grate over indirect heat. Smoke until an internal temperature of about 195–203°F (90–95°C) is reached and the meat is tender and pulling from the bone, about 5–6 hours depending on size. Replenish wood chips and maintain steady 250°F heat. Optionally spritz the ribs every hour with a mix of 50% apple juice and 50% water to maintain moisture (not listed as a separate ingredient).

Rest

When ribs reach target temperature and have a deep mahogany bark, remove from smoker, tent loosely with foil, and let rest 20–30 minutes while you finish the glaze and sides. Reserve any pan juices for glaze if desired.

Sweat aromatics

In a saucepan over medium heat, melt 2 tablespoons butter. Add the finely diced onion and cook until translucent and beginning to brown, about 6–8 minutes. Add minced garlic and thyme and cook 30 seconds until fragrant.

Deglaze

Carefully add the red wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and reduce the wine by about half, 6–8 minutes.

Build glaze

Stir in the tomato paste, beef stock, bourbon, brown sugar, and Dijon mustard. Bring to a simmer and reduce until slightly thickened and glossy, about 8–12 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust sweetness or acidity as needed.

Finish

If you prefer a smooth glaze, strain through a fine mesh sieve pressing on solids, then return to low heat and whisk in an additional 1 tablespoon cold butter (optional) to add shine. Keep warm until ready to glaze ribs.

Glaze the ribs

During the last 10–15 minutes of smoking or after resting and before serving, brush a thin layer of the warm glaze over the ribs, then return to indirect heat for 5–10 minutes to set the glaze. Apply a second light coat just before plating.

Boil liquids

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil with 1 teaspoon salt.

Cook grits

Slowly whisk in the stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thickened and the grits are tender, 20–25 minutes (follow package times for your grits). If grits thicken too much, stir in a splash of milk or water to loosen.

Finish and cheese

Off the heat, stir in 2 tablespoons butter, 2 tablespoons cream cheese, and 3/4 cup grated sharp cheddar until fully melted and creamy. Adjust seasoning with additional salt if needed. Stir in sliced chives.

Keep warm

Cover and keep warm until plating. Grits will firm up slightly as they sit — rewarm gently with a splash of milk if necessary.

Quick-pickle the onions

Combine 1/2 cup red wine vinegar, 1/4 cup water, and 1 teaspoon sugar in a heatproof jar or bowl. Stir until sugar dissolves. Add the thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 20 minutes (can be made ahead and refrigerated up to 3 days).

Char the Brussels sprouts

Toss halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large cast-iron skillet or grill pan over high heat until smoking. Add Brussels sprouts cut-side down in a single layer and cook undisturbed 3–4 minutes until deeply charred. Flip and cook another 3–4 minutes until tender when pierced with a fork. Remove from heat.

Finish sprouts

If desired, toss the charred sprouts with a splash (1–2 teaspoons) of the pickling liquid for brightness, then adjust seasoning. Keep warm until plating.

Plate assembly

Spoon a generous portion of creamy grits onto each warmed plate, creating a shallow well in the center. Slice or portion one smoked short rib per plate (or 1–2 bones), and place over the grits.

Add vegetables and glaze

Arrange several charred Brussels sprouts beside the rib. Spoon 2–3 tablespoons of the red wine-bourbon glaze over the meat and a touch onto the grits for flavor.

Garnish

Top with a small handful of microgreens or baby arugula, sprinkle with flaky sea salt, chopped parsley, and lemon zest for brightness. Add a few rings of quick-pickled red onion to the plate for acid contrast.

Serve

Serve immediately while ribs are warm and glaze is glossy. Recommend offering extra glaze on the side.