You can make these on the smoker like we did or in the crock pot! I include both method instructions below.
I’ve said it before and I’ll say it again: food is the best thing about football season.
For years, that’s all we had as Buccaneers fans…Our tailgates! We never gave up on our team but it’s tough to watch your team lose on an empty stomach.
Our friend, John, each season makes a tailgate game menu based on the home game schedule. We all would cook something that matches the theme.
For example, when we play the Saints, our tailgate is New Orleans food theme- jambalaya, cajun chicken wings and so on.
The best game-day eats are ones that are easily assembled and eaten whether you’re parked on the couch or tailgating outside the stadium!
These short rib sliders are perfect for that – compact and easy to eat. Tender, fall-apart shredded short ribs piled on toasted sweet Hawaiian rolls and topped with cheddar, onion rings, & Spicy and Sweet Coleslaw – they’re so full of flavor, I promise, they will be a huge hit.
Ingredients
Short Ribs
- 2 pounds beef short ribs
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- Kosher salt and Black pepper
Barbecue Sauce
- 2 tablespoons smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¾ cup brown sugar
- 1 tablespoon honey
- 1 cup ketchup
- 2 tablespoons dijon mustard
- ½ tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
Cheddar Cheese
Sweet Hawaiian Rolls
Instructions
Crockpot Method
Season the ribs with salt, pepper, paprika, and cayenne pepper.
Transfer the ribs to a slow cooker combine the short ribs, paprika, cayenne pepper, garlic, brown sugar, ketchup,, mustard, Worcestershire, vinegar, and 1 cup water. Turn the slow cooker on low and cook for 6 to 8 hours until the ribs are tender and falling apart. Use two forks to shred up the meat.
Big Green Egg Method
Scatter hickory chips over the preheated charcoal. Using mitts, place the grid in the EGG.
Place the ribs on the grilling grate bone side down and let smoke for an hour before checking
Look to see if the rib surface is drying out and spray with a mist of water (you can use a mix with cider vinegar if you wish)
After 3 hours in the smoke the meat should measure 165° and it is time to wrap
Place the ribs in an aluminum pan with 1 cup of red wine (or beef broth) and seal with foil
Let this cook for another 2-3 hours until the meat is probe tender and measures 204°
Wrap and place in cooler for another 1-2 hours
While the beef is in the cooking make the sauce. If you are doing the crockpot method, then the sauce is already in the crockpot so you can skip this step.
Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
Assemble the sliders
Place the cheese and beef on one side of the roll and top with my Spicy & Sweet coleslaw.
Whisk Away Kitchen 