Slow-Grilled Beef Short Ribs with Herb Wraps and Roasted Chile Paste
Yields: 4 servings
  • 16 bone-in chuck short ribs
  • Kosher salt
  • Ground black pepper
  • Wood or wood chips (preferably oak or pecan)
  • Bibb or romaine lettuce, Swiss chard, baby collard greens, or mustard greens, to serve
  • Fresh mint, cilantro, basil, dill, or tarragon, to serve
  • Sliced cucumbers and scallions, to serve
  • Flaky sea salt
  • Roasted Chile Paste (recipe follows)
  1. Season ribs liberally with kosher salt and pepper, and refrigerate overnight.
  2. Start a fire on one side of a charcoal grill using half a chimney of charcoal. Once coals are glowing and begin to ash over, throw in a handful of wood chips. Place seasoned ribs on grill away from fire.
  3. Put lid on grill with vents positioned over meat, and open them halfway. Once smoke begins to rise from vents, place your hand above them. You should be able to hold it there for 5 seconds before it becomes too hot. If it’s too hot for that, then slightly close vents on bottom of grill to regulate heat. Smoke ribs for 6 to 8 hours, adding a few lit coals and sprinkles of wood chips every 30 minutes and monitoring the temperature of the grill using an instant-read thermometer. Rotate ribs 90 degrees each time you do this.
  4. Once meat reaches an internal temperature of 205°, pull it from the smoker, and wrap in butcher’s paper. Let rest for 30 minutes before slicing.
  5. Arrange lettuces, herbs, cucumbers, and scallions on a large serving platter in a long cascade off to one side.
  6. Separate meat from bones, and slice meat against the grain into ⅛-inch pieces. Place a bone at the top of a platter. Fan sliced meat over the rib next to herbs. Sprinkle sliced meat with sea salt, and place a small bowl of Roasted Chile Paste between meat and herbs. Use lettuces and herbs to wrap meat and dunk in sauce, mixing different herbs for a variety of flavors.
Recipe by Louisiana Cookin at