Ultimate BBQ Smokehouse Dinner – Copycat Carnival Classic

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 2 lbs beef short ribs
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 2 cups hickory wood chips, soaked in water for 30 minutes
• 8 hamburger buns
• 4 slices of smoked Gouda cheese
• Coleslaw (store
• bought or homemade)
• Pickles

Instructions

1. In a small bowl, combine mustard, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt to create the BBQ rub.
2. Pat the beef short ribs dry with paper towels and then apply a generous layer of yellow mustard over each rib.
3. Coat the ribs evenly with the BBQ rub, pressing gently to adhere the spices.
4. Prepare your grill for indirect cooking, with one side set to high heat and the other side left cooler for indirect cooking. Add the soaked hickory wood chips to create a smoky atmosphere.
5. Place the ribs on the cooler side of the grill, close the lid, and cook for 2 hours at 275°F, rotating every 30 minutes to ensure even cooking.
6. After 2 hours, increase the heat to 350°F and move the ribs to the hotter side of the grill. Cook for an additional 30 45 minutes until desired tenderness is reached, basting with BBQ sauce every 10 minutes.
7. Place a slice of smoked Gouda cheese on each rib and close the lid for a minute to allow the cheese to melt.
8. Toast the hamburger buns on the grill and assemble the sandwiches with coleslaw, pickles, and ribs.
9. Serve immediately and enjoy!

Chef’s Insight

To add extra depth of flavor, try marinating the ribs overnight in apple cider vinegar and Worcestershire sauce.

Notes

Don't be afraid to experiment with different BBQ rubs and sauces to find your perfect taste.