Smoked Beef Rib Sliders
Beef plate short ribs smoked low and slow with homemade bourbon BBQ sauce and pickled onions on a slider roll.
Servings 8
Ingredients
- 1 rack Beef plate ribs (Dino ribs)
- ¼ cup Sweet BBQ rub I used Meat Church the Gospel but any semi-sweet BBQ rub will like our ultimate homemade rib rub
- 1 tbsp course ground black pepper
- Worcestershire sauce the amount will vary depending on the size of your ribs
- 2 packets slider buns
Bourbon BBQ sauce
- 1½ cups Ketchup
- ¼ cup Worcestershire sauce
- ⅓ cup brown sugar
- ⅓ cup maple syrup
- 2 oz Bourbon
- 1 tbsp BBQ rub
Pickled onions
- 2 onions sliced thinly
- 1 jalapeño sliced thinly
- 5 cloves garlic crushed
- ½ cup red wine vinegar
- 1 lemon juice only
- 1 tbsp BBQ rub
- 1 tbsp coriander seeds
- 2 sprigs parsley
- 2 cups hot water
Instructions
- Preheat your smoker to 225°F.
- Prep the beef short ribs by trimming any hard fat or hanging pieces.
- Coat the ribs in the Worcestershire sauce as a binder, then season liberally with the BBQ rub and black pepper.
- Place the ribs on the top rack of the smoker with a foil pan underneath. Smoke for eight hours or until the internal temperature reaches 198-200°F.
- Remove the ribs when they reach between 198-200°F, and let rest for at least 30 minutes before slicing.
- Slice the ribs into three individual ribs, then cut each rib into about 1 x 1-inch slices.
- Toast the slider rolls and assemble with the Bourbon BBQ sauce, beef rib slices, and pickled onions. Serve with extra BBQ sauce on the side.
Bourbon BBQ sauce
- Combine all of the ingredients in a grill safe saucepan. Smoke alongside beef ribs for the last two hours at 225°F. Stir occasionally and let cool.
Pickled onions
- Add the onions, jalapeno, and garlic to a large mason jar, followed by red wine vinegar, BBQ rub, coriander seeds, parsley, hot water, and lemon juice. Cool and store in the refrigerator overnight or for at least 4 hours.
Notes
Bourbon BBQ sauce - When smoking the beef ribs overnight, I prepare the BBQ sauce in the evening, then put the sauce on the smoker in the morning for the last two hours.
If you like your BBQ sauce a little sweeter, add more maple syrup to taste. If I'm using this sauce with pork ribs or chicken wings, I like to add a little more bourbon.
