Pit Grilled Short Ribs

Slow braised short ribs with Pit Boss Barbecue Sauce and burnt bacon served with Boom Boom Bacon Mac & Cheese and creamy Apple Brussels Sprout Coleslaw.


4 Short ribs, Seasoned

1/2 lb Thick cut bacon, Cooked extra crispy

16 fl oz Sweet Baby Ray’s Pit Boss Barbecue

2 fl oz Burnt Bacon Barbecue

1 serving Boom Boom Bacon Mac & Cheese, *see recipe

1 serving Cuban Slaw, *see recipe


1. Preheat grill to 500°F surface temperature.

2. Season and grill short ribs on all sides and remove to baking dish and cover with Pit Boss Barbecue sauce and crispy bacon.

3. Cover dish with foil and place in a 250°F oven for 3 hours.

4. Remove short ribs from oven and hold hot.

5. Place cooking liquid with bacon into blender and puree into sauce and hold hot.

6. When ready to serve, place braised short ribs on grill, baste with Burnt Bacon Barbecue Sauce, turning frequently to avoid burning.

7. Remove to serving plate with Boom Boom Bacon Mac & Cheese and Cuban Slaw.

8. Yield: 2 servings