STEP 1:
Make your marinade by combining all ingredients in a sealable bag. Place your short ribs in the marinade and refrigerate for 24 hours.
STEP 2:
Preheat your pellet grill to 225°F (107°C). Prep your ribs by removing them from the marinade, and use your favorite beef rub. Save any extra marinade to baste later. Place your ribs on a grated baking sheet with water underneath. Since we aren’t wrapping these ribs, extra moisture is needed.
STEP 3:
Check the temperature of your ribs with the help of a ThermoPro TP25 meat thermometer. Once you get to an internal temperature of 165°F (74°C), begin to baste your ribs using the leftover marinade. Baste every 30-45 mins until reaching a final internal temperature of 195°F (90.5°C), then remove from heat.
STEP 4:
Wrap and rest in your microwave or cooler for an hour before serving. Enjoy.
