There’s something magical about taking a big bite into a beef rib. It reminds me of cavemen eating large cuts of meat off of massive bones and enjoying every second of it. I wanted to recreate that over-the-top beefy flavor and excitement, but I wanted it on a sandwich. This recipe combines the meaty beefy flavor of smoked beef short ribs with the rich flavors and consistency of melted pimento cheese, all on a huge sandwich.
There’s no need for a fancy rub for these ribs. Just remove the thick “silver skin” off the top of the rib and cover it with an equal blend of salt and pepper (about 1 tablespoon of each). Light your Char-Broil Offset smoker for a low and slow 250°F, with your favorite smoke wood. Add the short ribs to the smoker and forget about them for at least an hour.
While the beef is smoking, it’s time to make the pimento cheese. Mix all of the ingredients together in a bowl.
Try really hard not to eat the cheese as it is delicious on its own. However, the point here is to melt it on your sandwich later so try to show some restraint!
Peel and rough chop about 8 cloves of garlic and add them to an aluminum pan with apple juice. After about one hour check the internal temperature of the beef ribs. When the ribs are approximately 160°F add them to the aluminum pan and cover tightly with foil.
Place the pan back on the smoker for at least two hours or until the internal rib temperature reaches 200°F.
After a few hours the ribs will be tender and probably finished. Make sure the internal temperature has reached 200°F before taking them off the heat.
Once the ribs are done, let them rest for about 10 minutes and then pull the meat right off the bone. Rough chop the tender meat and discard the bones.
Preheat your Char-Broil Gas Grill on medium. Line a baking sheet with foil and add the bottom bun. Fill it with as much of the chopped beef rib as you can fit without spilling too much. Add a generous amount of pimento cheese on top of the chopped beef. Place the baking sheet on the grill and close the lid. The goal here is to melt the cheese. This will take about five minutes.
Add the top of the sandwich roll and serve. Here you have a tender smoky beef short rib sandwich with the spicy and creamy pimento cheese dripping off the sides. Enjoy!
Melted pimento cheese over tender smoky short ribs combine to make a monumental Hall of Fame sandwich.
- 2 pounds beef short ribs
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/2 cup apple juice
- 8-10 cloves of garlic
- 8 ounces shredded sharp Cheddar cheese
- 2 tablespoons diced jarred pimentos
- 1/2 jalapeno, diced (seeds included)
- 1/4 cup + 1/8 cup mayonnaise
- 1/2 tablespoon black pepper
- 1/2 teaspoon kosher salt
- Sandwich rolls
- Remove the "silver skin" from the top of the beef short ribs and apply salt and pepper.
- Light smoker and let it warm up to 250°F. Add the wood of your choice and when it begins to smoke, add the beef ribs. Smoke for about 1-2 hours until the internal temperature reaches 160°F.
- Prepare the pimento cheese by mixing all of the ingredients in a bowl. Place in the refrigerator until the ribs are done.
- When the beef ribs reach 160°F, add them to an aluminum pan that contains apple juice and about 8 garlic cloves that have been rough chopped/smashed.
- Cover aluminum pan tightly with foil and return to the smoker for about two hours until the internal temperature reaches 200°F.
- Remove the ribs from the smoker and let them rest for about 10 minutes.
- Rough chop the tender rib meat.
- Line a baking sheet with aluminum foil and place the sandwich bottoms on the sheet.
- Add the chopped rib meat to the sandwich bottoms and add pimento cheese.
- Melt the cheese by placing the baking sheet with sandwiches on a medium heat gas grill.
- Once the cheese is melted add the top of the sandwich bun and serve.