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Beef Short Ribs with Chipotle-Cilantro Foam
This recipe takes rich Creekstone Farms Prime Beef short ribs and infuses them with deep, smoky flavor on the Yoder Smokers YS640S Pellet Grill. Seasoned generously with Cattleman’s Grill Lone Star Brisket Rub, the ribs are slow-smoked until tender, then crowned with a silky, zesty chipotle-cilantro cream foam. The step-by-step foam method is approachable yet impressive, balancing the bold beef with a light, citrus-herb finish. It’s a true marriage of barbecue tradition and creative culinary technique.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Beef Short Ribs:INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 250ºF and set up for smoking.
- Trim and season the beef ribs generously with Cattleman’s Grill Lone Star Brisket Rub, coating all sides.
- Place the ribs on the second shelf of the grill and smoke until the internal temperature reaches about 205ºF, which should take approximately 5–6 hours.
- Remove the ribs from the grill, cover, and rest for 30 minutes. Slice the meat off the bones in one large slab, then slice across the grain.
- While the ribs are cooking, make the chipotle-cilantro foam. In a small pot, combine all foam ingredients except the gelatin and hot water. Bring to a simmer, reduce heat, and let steep for 10 minutes. Blend with an immersion blender until smooth.
- Mix the gelatin with hot water to dissolve, then add to the warm cream mixture, whisking to combine. Transfer to the refrigerator to chill. Strain the chilled mixture through a fine mesh strainer, then pour into a siphon. Shake well, charge with a CO₂ cartridge, and keep at room temperature until serving.
- Top the sliced beef ribs with the chipotle-cilantro foam and serve immediately.
Beef Short Ribs with Chipotle-Cilantro Foam
This recipe takes rich Creekstone Farms Prime Beef short ribs and infuses them with deep, smoky flavor on the Yoder Smokers YS640S Pellet Grill. Seasoned generously with Cattleman’s Grill Lone Star Brisket Rub, the ribs are slow-smoked until tender, then crowned with a silky, zesty chipotle-cilantro cream foam. The step-by-step foam method is approachable yet impressive, balancing the bold beef with a light, citrus-herb finish. It’s a true marriage of barbecue tradition and creative culinary technique.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Beef Short Ribs:INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 250ºF and set up for smoking.
- Trim and season the beef ribs generously with Cattleman’s Grill Lone Star Brisket Rub, coating all sides.
- Place the ribs on the second shelf of the grill and smoke until the internal temperature reaches about 205ºF, which should take approximately 5–6 hours.
- Remove the ribs from the grill, cover, and rest for 30 minutes. Slice the meat off the bones in one large slab, then slice across the grain.
- While the ribs are cooking, make the chipotle-cilantro foam. In a small pot, combine all foam ingredients except the gelatin and hot water. Bring to a simmer, reduce heat, and let steep for 10 minutes. Blend with an immersion blender until smooth.
- Mix the gelatin with hot water to dissolve, then add to the warm cream mixture, whisking to combine. Transfer to the refrigerator to chill. Strain the chilled mixture through a fine mesh strainer, then pour into a siphon. Shake well, charge with a CO₂ cartridge, and keep at room temperature until serving.
- Top the sliced beef ribs with the chipotle-cilantro foam and serve immediately.
