Big Poppa’s Short Ribs & Hatch Chili Grits

Directions

Prepare the Hatch Chilis:

Roast the Hatch chilis until they’re blistered and charred.

Place the roasted chilis in a paper bag to sweat for about 15 minutes.

Peel the chilis and remove the seeds.

Prepare the Short Ribs:

Trim excess fat and silver skin from the short ribs.

Liberally season the short ribs with Big Poppa’s Double Secret Seasoning.

Allow the seasoning to sweat into the meat for 30 minutes.

Smoking and Cooking:

Preheat your smoker or oven to 260 degrees Fahrenheit.

Smoke or cook the seasoned short ribs for 2-2 1/2 hours or until they reach an internal temperature of 155-160 degrees Fahrenheit.

Wrap the ribs in double foil with some beef broth as basting liquid and continue cooking until they reach an internal temperature of about 200 degrees Fahrenheit.

Prepare the Grits:

Make your grits as per the package instructions but use beef broth instead of water for extra flavor.

Add in some half and half to make the grits creamy.

Mix in chopped bacon, diced Hatch chiles, and a handful of crumbled Cotija cheese.

Season with Big Poppa’s Little Louie’s Seasoning for added taste.

Assemble and Serve:

Slice the cooked short ribs.

Plate your dish by laying a generous layer of the flavorful grits and topping them with the sliced short ribs.

Garnish with additional Hatch chiles and Cotija cheese if desired.