Bbq Bundle Recipe

Prep and dry-brine

Pat the short ribs dry with paper towels. Rub 2 tsp kosher salt, 1 tsp black pepper, 1 tbs smoked paprika and 1 tsp garlic powder evenly over all sides. Let rest at room temperature for 30 minutes (or refrigerate uncovered for up to 4 hours for a deeper dry-brine).

Sear and low-and-slow finish

Preheat a grill for two-zone cooking (one area medium-high ~450°F/230°C and one area low ~300°F/150°C) or preheat oven to 300°F (150°C) if finishing indoors. Brush ribs lightly with 1 tbsp olive oil. Sear on the hot side 2–3 minutes per side until nicely browned. Move ribs to the cooler zone (or transfer to a foil-lined roasting pan if using the oven), pour 1 cup beef broth into the pan around (not over) the ribs to keep moisture, cover tightly with foil, and cook indirect for 1.5–2 hours until the meat is fork-tender and pulling from the bone. Internal temp should be around 200°F for fall-apart ribs but feel for tenderness.

Glaze and finish

During the last 10–15 minutes of cooking, brush the ribs generously with House BBQ Sauce (see sauce section). Return to the grill over indirect heat or put under broiler for 3–5 minutes just to caramelize the glaze, watching closely to avoid burning. Let rest 10 minutes before slicing between bones.

Combine 1 cup ketchup, 1 tbsp apple cider vinegar, 3 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1 tsp smoked paprika, 2 minced garlic cloves and 1 tsp black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more brown sugar for sweetness). Cool slightly before using. Reserve about 1/4 cup for serving.

Make herb butter

In a small bowl, mix 4 tbsp softened butter, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp lime zest, 1 tsp kosher salt and 1/2 tsp black pepper until well combined. Refrigerate until ready to use; can be rolled into a log and wrapped for easy slicing.

Grill corn

Preheat grill to medium-high. Brush each ear lightly with 1 tbsp olive oil. Place corn over direct heat and grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 8–10 minutes. Remove from grill and slather warm ears with herb butter before serving.

In a large bowl, combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 3/4 tsp salt and 1/2 tsp black pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit for at least 10 minutes to meld flavors (up to 1 hour refrigerated). Toss again before serving.