Unless you’ve been living under a rock, you know that smash burgers and decadent, over-the-top, Scooby Doo-sized sandwiches are all over Instagram. While your trainer urged us to avoid anything seven patties high, The Belt Buster is our idea of a marvelously meaty (but manageable to wrangle) sandwich. An entire short rib on a bun? What’s not to love?
Start with the meatiest short ribs in the case. Brush them with Worcestershire sauce (a trick I picked up from Andy Husband’s), then season the meat with Black and Tan, a brand new blend that looks as good as it tastes. Slow-smoke the ribs until they’re tender enough to slice off the bone, and then build your masterpiece. We like ours with Cheddar and Fire & Smoke Original Barbecue Sauce. But, if you want to take it to “next level” feel free to serve it on a buttermilk biscuit instead, or add bacon, a fried egg, mayo, pickled jalapenos...slices of turducken. The world is your oyster.
The Belt Buster
- 4 beef short ribs
- 2 teaspoons Worcestershire sauce
- Black and Tan seasoning, or substitute with Steak King or Thundering Longhorn
For the sandwich:
- 4 ciabatta rolls (or buttermilk biscuits)
- 8 squares sharp Cheddar cheese
- Fire & Smoke Original BBQ Sauce
Brush the meaty side of the ribs with the Worcestershire sauce, and then sprinkle with Black and Tan seasoning. Use your hands to evenly coat each rib, and then set aside to marinate at room temperature for one hour.
When you’re ready to cook, prepare your grill for two-zone grilling and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, add a smoke source (a few hardwood chunks or a log nestled against the coals in the middle of the grill). Place a disposable aluminum drip pan filled with 1 inch of warm water on the side of the bottom grate with no coals. Clean and oil the top cooking grate.
Place the ribs, meat-side up, over the drip pan, close the grill, and vent the grill for smoking. Maintaining a temperature of 275℉, smoke the ribs for about 3 ½ hours, adding additional fuel as needed, until an instant read thermometer inserted into the middle of the meat (but not touching the bone) is between 200℉ and 205℉ degrees.
Allow the ribs to cool for at least 15 minutes or up to 30 minutes. To make the sandwiches, to the bottom of a ciabatta bun with 2 slices of cheese. Use a knife to slice the meat off the bone and place it on the cheese. Top the meat with Fire & Smoke Original BBQ Sauce and the top half of the bun and “squish” the sandwich together. Repeat with remaining ribs, and eat!
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe.
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