beef essentials: ooey/gooey short rib sliders

How To Make beef essentials: ooey/gooey short rib sliders

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  PREP/PREPARE
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  I am using beef short ribs that I smoked for 16 hours. There are a lot of ways that you can smoke beef… or you could just bake them in the oven, and shred the beef after they cook. As a matter of fact, you can buy shredded beef from you grocer, or a local BBQ restaurant. It is up to you.
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  Here is what my short ribs looked like, after they came out of the smoker.
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  If you are in the market for a good homemade BBQ sauce, this is one of my favorites. However, if I am going “store-bought” one of my favorite brands is Sweet Baby Rays. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/condiment-essentials-tableside-pork-bbq-sauce.html?r=14
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  Gather your Ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 300f (150c).
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  Slice the buns in half.
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  Chef’s Tip: Since the bottom of the buns are going to have to hold the sauce, make them a bit thicker than the top.
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  Chef’s Note: These buns came as a group, so I kept them together, and sliced through the middle. After they cook, I will cut them up for serving.
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  Slather the bottom buns, and then add the pickles. As you can see, I like my sliders sloppy.
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  Add the parmesan cheese.
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  Chef’s Note: If you are going to add any additional spices, do it now.
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  Add the colby or cheddar cheese.
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  Add the tops, and then brush with the melted butter.
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  Add to a baking dish, and cover with foil.
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  Place into the preheated oven, and bake until they are warmed through, and the cheese is melted and gooey, about 30 minutes.
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  PLATE/PRESENT
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  Slice, and serve while nice and warm, with some coleslaw or other items on the side. Enjoy.
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  Keep the faith, and keep cooking.
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