Short Ribs & Hatch Chili Grits
Big Poppa’s Short Ribs & Hatch Chili Grits
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
If you’re looking for a hearty and flavorful dish that combines the smoky goodness of short ribs with the unique kick of Hatch chilis and creamy grits, you’re in for a treat. Big Poppa’s Short Ribs & Hatch Chili Grits are sure to satisfy your cravings. Follow these simple steps to create this culinary masterpiece.
Ingredients
- Green Hatch Chilis
- Short ribs
- Big Poppa’s Double Secret Seasoning
- Big Poppa’s Little Louie’s Seasoning
- Beef Broth
- Grits
- Cotija Cheese
- Half and half
- Bacon (chopped)
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.
