Smoked Short Rib Ramen

---

Ingredients

• The Butcher on Whitlock Beef Short Ribs

• Lane’s Fiesta Rub

• Lane’s Chili Lime Rub

• Guajillo and Pasilla chiles

• Chicken Broth

• Rotel Original Diced Tomatoes and Chilis

• Soul to Belly Black Garlic Cooking Paste

• Sweet Onion

• Mr. Bing Chili Crisp

• Momofuku Soy and Scallion Noodles

• Green Onion

---

Cook

1. We coated the short ribs (2) with a layer of Fiesta and a layer of Chili Lime, them smoked them on the Traeger (running at 250°) for ~1.5 hours.

2. While the short ribs were smoking, we make the sauce by rehydrating the deseeded and stemmed Guajillo (3) and Pasilla (4) chiles in some boiling chicken broth (~1 cup) and blending them with the Rotel (1 can), Chili Lime (1 tablespoon), Fiesta (1 tablespoon), Black Garlic Cooking Paste (1 tablespoon), one sweet onion, and Chili Crisp (1 tablespoon) in the Vitamix until smooth.

3. The short ribs were placed on a cast iron sauce pot and covered with the braising liquid (add more chicken stock or water to cover the ribs) and went on the Traeger, running at 350°, until the short ribs were falling apart, ~2.5 hours. This could also be done in your oven.

4. The Soy and Scallion Noodles were prepared using the package directions. Fresh sliced green onions were added to the noodles and as a garnish.

---

Tools

• Grill: Traeger Grills Heartland 20

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom 8” Chef’s Knife