Glazed Short Ribs with Johnny Cakes

• 4 hrs 50 min
• 6 SERVINGS
• 600 Cal
• 20 g Protein

Ingredients:

• 2 pounds beef Short Ribs, bone-in
• 1/2 cup Missouri Rib Rub, divided

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon red chili flakes
• 3 cups root beer
• 1/2 cup ketchup
• 1/4 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce

• 1 package (15 ounces) cornbread mix
• 1 egg
• 1/4 cup sour cream
• 1/4 cup chopped serrano chile pepper
• 1/4 cup chopped green onion

Cooking:

1. Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
2. Reserve 1 tablespoon rib rub for sauce. Sprinkle remaining rub evenly onto all surfaces of beef Short Ribs. 
3. Insert ovenproof meat thermometer so tip is centered in thickest part or rib. Place ribs in smoker, according to manufacturer's instructions. Set timer for 8 hours depending on desired smoke flavor. Smoke ribs 7 to 8 hours. Carefully remove ribs from smoker at 8 hours or when meat thermometer registers 195°F.
4. Meanwhile, prepare root beer glaze. Preheat oil in saucepan over medium heat. Add onion, garlic, reserved rub and chili flakes. Cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in root beer, ketchup, balsamic vinegar and Worcestershire sauce. Simmer 10 to 15 minutes or until sauce thickens.  
5. Brush ribs with glaze. Return to smoker 20 minutes. Let rest for 10 minutes.
Cook's Tip: For increased tenderness and flavor mix 1 cup apple juice with 1/4 vinegar in a spray bottle. Spray ribs occasionally during the smoking process.  
6. Meanwhile, prepare johnny cakes by mixing cornbread mix according to package directions; stir in additional egg, sour cream, chile pepper and green onion.
7. Preheat cast-iron skillet over medium high heat. Quickly pour 1/4 cup batter in skillet. Cook 2 to 3 minutes per side, or until lightly browned and crisp. Repeat with remaining batter.
8. Serve short ribs with johnny cakes.