Leftover Turkey Ideas: White, Black, and Green Chili

Thanksgiving is still several weeks away but I have already been cooking a few turkey recipes for clients.  That means I have also already been coming up with ideas for leftover turkey recipes.  This one is my spin on a classic - White, Black, and Green Chili.

I cooked this one in a Dutch oven over direct heat on a Big Green Egg kamado grill but you could cook it on a stove top in a heavy bottomed pot.  When using the grill, keep the lid closed when not stirring or whisking to keep the temperature under control.

White, Black, and Green Chili

Published 11/6/2017

This smooth and mildly spicy turkey chili is loaded with white beans, black beans, and Hatch green chiles.

Ingredients

• 6 tablespoons unsalted butter, divided
• 1 medium onion, peeled and finely chopped
• 2 stalks celery, washed and finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 tablespoon Ba'Cock Seasoning recipe, divided
• 1/2 cup all purpose flour
• 1 quart turkey stock
• 2 cups chopped turkey
• 15 oz can Bush's Seasoned Black Beans, drained
• 15.8 oz can Bush's Great Northern beans, drained
• 1/4 cup roasted red bell pepper, finely diced
• 1 teaspoon cumin
• 1 teaspoon Albukirky Green Chile Seasoning
• sea salt to taste (about 1 teaspoon)
• 2 cups heavy cream

Instructions

1. Preheat grill to 325-350°f.  Add the Dutch oven to preheat once the grill is stable.
2. Add 3 tablespoons of butter to the Dutch oven and saute the onion, celery, and carrots until tender, about 5-8 minutes.  Season with about 1 teaspoon of the Ba'Cock Seasoning while they saute.
3. Make a roux by adding the remaining butter and once melted, sprinkle in the flour while whisking continuously.   Now slowly add the turkey stock while whisking until fully combined.  
4. Add the turkey, black beans, Northern beans, bell pepper, cumin, Albukirky Green Chile Seasoning, and the rest of the Ba'Cock Seasoning.  Allow to simmer until thick and bubbly, about 15-20 minutes.  
5. Remove the Dutch oven from heat and stir in the heavy cream.  Taste for seasoning and add sea salt to taste.  

Yield: 6 servings

The base of this great chili is a homemade turkey stock.  You can use store bought chicken stock but the turkey stock really sets it apart.  

The turkey carcass that I used for this stock was from this Dry Brined, Fire Roasted Turkey Breast with Maple Honey Bourbon Glaze.  I cooked this on my SABER® 1500 Elite SSE (sponsor) on Sunday.

Shredded Chuck Roast, White Beans and Rice

[FTC Disclaimer]  Certified Angus Beef® is a sponsor of Nibble Me This for 2017; however, this is not a sponsored post. 

I've been hung up on comfort food for the past week and things have been very hectic at home this week.  That means one thing:  Comfort food + hectic schedule = slow cooker (aka Crock-Pot®)  

Yeah, I used a crock pot.  In a perfect world, where I have nothing to do but cook:

• I would have done a smoke/braise of the chuck roast on a kamado grill.
• I would have done white beans in a pressure cooker. 
• I would put some pretty garnish on top.

But life happens and you still need to eat.  We cook this kind of stuff on those days and this is what I cooked for dinner last night.

Lucky for me, I had an extra Certified Angus Beef® chuck roast, from my Food City, sitting in my refrigerator.   

Shredded Chuck Roast, White Beans, and Rice

Ingredients

• 3.5 pound Certified Angus Beef® chuck roast
• 1 tablespoon kosher salt
• 1 tablespoon black pepper, coarse ground, dustless
• 1/2 teaspoon granulated garlic
• tallow or other high temperature oil for searing
• 1 onion, diced
• 1/2 cup beef stock
• 15.8 ounce can great northern beans
• 1/3 cup finely diced carrot
• 3 strips bacon, cooked and finely chopped
• 3 cups cooked rice

Instructions

1. Prepare the chuck roast.  Pat the roast dry and then apply oil to the surface.  Mix together the salt, pepper, and garlic and season the roast with this mix.
2. Sear the chuck roast.  Preheat a skillet (preferably cast iron) over high heat.  When heated, add oil to the pan and sear the roast for 5 minutes per side.
3. Braise the roast.  Place the roast in a slow cooker.  Add the onion, beef stock, and allow to cook until fork tender, about 8-10 hours.
4. Make the white beans.  Saute the carrot in a small pot until tender, 3-5 minutes.  Add the beans and bacon.  Bring to a simmer and let cook for 10 minutes. Season to taste with salt and pepper.
5. Shred the beef.  Move the beef to a cutting board, break into shreds using forks and remove any visible fat/connective tissue. Taste the beef and season with more salt/pepper to taste. Return this to the sauce in the crock pot.
6. Serve.  Place rice in a bowl, top with the beef and the white beans.

Of course, as soon as the picture was taken, I stirred it all together and dove right in.  It was just what we needed for dinner last night.  

Fire Roasted Meatloaf with Honey Whiskey Glaze

[FTC Standard Disclaimer]  We are proud to have Certified Angus Beef® as a sponsor of Nibble Me This. 

What is your favorite comfort food?

When Fall turns the Smoky Mountains red, yellow, and orange each year, I find myself craving one of my favorite comfort foods - meatloaf.  If you have never tried your favorite meatloaf recipe on a grill, you are missing out, friend.  Fire roasting meatloaf gives it a crisp, tasty exterior and another level of flavor.

To Pan or Not To Pan

I like to cook my meatloaf without a loaf pan, on a raised rack over a small sheet pan.  I do this for a few reasons.  

• Better Texture - Cooking meatloaf without a pan lets the rendered beef fat drip away from the meatloaf.  Cooking it with a loaf pan leaves the meatloaf languishing in the grease.
• More Flavor - Cooking meatloaf on a raised rack lets the entire exterior get the benefit of fire roasting.  A pan shields 5 of the 6 sides of a meatloaf and only lets the top get fire roasted.  

Here is a meatloaf that we cooked this weekend.  The recipe isn't anything radically different, but I do a few things to elevate the meatloaf.  

• I start with a fresh ground Certified Angus Beef® chuck roast from our Food City.  
• I add fire roasted red bell pepper and poblano chile to amplify the flavor.  
• Of course, I grill it as already mentioned.
• I use a delicious honey whiskey bbq sauce as the glaze instead of the typical ketchup glaze.

Enjoy!

Fire Roasted Meat Loaf with Honey Whiskey Glaze

Ingredients

Tallow Seared and Fire Braised Chuck Roast

This post is sponsored by Certified Angus Beef and one of the great things about having them on board is that their sponsorship affords us the opportunity to cook at community service events like Laundry Love in Knoxville this past week.

What Is Laundry Love?

One of the stigmas of poverty is dirty, disheveled clothes.  Laundry Love helps out people who are struggling financially by hosting a free laundry event each month.  In Knoxville, Laundry Love takes over the Super Wash House and gives the quarters, supplies, and assistance to wash up to 3 loads of laundry.  Meanwhile, a meal is served and we spend a few hours just being neighbors, socializing while the laundry spins.  So it's more than just clean clothes...it is treating people, like people and not labels (i.e. "the homeless", "low income households").  

Serving the meal is where Nibble Me This comes in every few months. We use our C.A.B. sponsorship funds to buy the supplies and cook for 100 people.  In the warmer months, we do BBQ but for this January event we were thinking comfort foods, like luscious, slow cooked beef.  Our menu for this event was centered around this chuck roast recipe.

When most people think slow cooking, they think "slow cooker" (aka Crock-Pot™).  But I used the original slow cooker - a Dutch oven.  We sear the chuck roast in tallow and then braise it for hours on the grill until the roast is fork tender.

What The Heck Is Tallow and Why Should I Care?

• Tallow is simply pure beef fat, similar to lard from pork.
• Tallow is an excellent high temp oil for searing, sauteing, and frying.
• Tallow has a milder flavor than lard, making it more suitable for cooking IMO, especially beef.
• Tallow is shelf stable as long as it stored away from light in an air tight container. (We still put it in the fridge, I know it's okay, but.....) 
• Tallow is a responsible way to use everything from the animal.
• You can buy tallow from your butcher or even online these days.

Here's the recipe that we did for the Laundry Love event in Knoxville.

Tallow Seared and Fire Braised Chuck Roast

Ingredients

• 3 pound Certified Angus Beef chuck roast
• 1 tablespoon avocado oil or other high temp cooking oil
• 1/4 cup NMT Beef Rub recipe (see substitution notes below)
• 3 tablespoons beef tallow (see substitution notes)
• 1 quart beef stock, divided
• 1 medium onion, peeled and cut into wedges
• 2 stalks celery, coarsely chopped
• 1 pound baby potatoes
• 1 pound carrots, peeled and cut into 1" chunks
• 1 tablespoon corn starch
• 1 tablespoon cold water
• 1 tablespoon cold unsalted butter

Instructions

1. Preheat cast iron Dutch oven over high heat. I do this over direct heat on a kamado grill running at 350°f. 
2. Pat chuck roast dry, lightly coat with oil, and season on all sides with the NMT Beef Rub.
3. Put tallow in cast iron and sear the roast on both sides just enough to start building a crust, about 5 minutes per side.
4. Set up for roasting.  Switch grill to indirect heat and reduce heat to 300°f.. Remove roast from the Dutch oven and deglaze the bottom of the pot by pouring a little of the beef stock and scraping with a wood spoon.  Put the roast back in the pot with onions and celery.  Pour in enough stock to come up to 1/2 to 2/3 up the side of the roast.
5. Place the covered Dutch oven back on the grill and let cook for 2 hours. 
6. Add carrot and potatoes.  You can add more stock if needed. Re-cover and cook until the roast is fork tender, another hour to 90 minutes.  See notes about the onion and celery.  We left them in this time.
7. Make the sauce.  Strain off the liquid into a fat separator to get just the broth.  Make a slurry by whisking corn starch and cold water together (skip if using veggie puree instead - see substitutions) and whisk the slurry into the broth.  Continuously stir a cold pat of butter into the sauce to enrich it and give it a sheen. Return sauce to the Dutch oven
8. Break the roast up with a pair of forks and serve with the veggies and sauce.

Substitutions

• NMT Beef Rub - Our beef rub recipe does a great job of bringing out the best in beef without covering it up.  But you can make a quickie rub of 2 tablespoons kosher salt, 1.5 tablespoons coarse black pepper, 1 teaspoon granulated garlic, 1/4 teaspoon onion powder, and 1/4 teaspoon dried oregano.
• Tallow - I prefer it to any other oil for searing beef but you could substitute other high temperature cooking oils like canola or peanut oil if you don't have any tallow on hand.
• Grill - You can do this inside.  Just sear in the Dutch oven on your stove top and then put the covered Dutch oven in your regular oven for the braising portion.
• Celery and onion options.  I just left them in this time.  But you can also strain them out before adding the other veggies and then make a puree to use to thicken your sauce.  You just add it back at the end instead of the cornstarch slurry.

Notes

This specific chuck roast inspired this recipe.  I had already picked up my dinner ingredients and was walking past the meat aisle at Food City when this exact roast turned my head.  Look at that marbling!  It may be a corporate hashtag but I think Certified Angus Beef really is the #bestbeef for my day to day cooking, dollar for dollar.

Speaking of Food City, how many of their Certified Angus Beef chuck roasts did we buy?
All of them!

A cast iron Dutch oven (aka CIDO) over hot wood coals is my favorite slow cooker.  We do actually own a Crock-Pot™...somewhere.  I think it's down in the basement.

 

I make batches of my beef rub, super coarse like this, and then grind it up in a pepper grinder just before using it. That gives me the most intense, fresh flavors.

If I had lesser quality beef, I might have injected these with a beef stock solution. But these were all Certified Angus Beef - well marbled quality beef - so all it needed was simple seasonings and hot black iron to make it tasty.

I like to use racks like this when seasoning flat cuts of meat so that all of the seasoning on the bottom side doesn't stick to the counter.

Alexis scooping tallow out for the searing. It's excellent for frying eggs, even better than clarified butter.

You aren't cooking it here, you are just building up a layer of flavor and color.  Black iron and beef get along so well together.

We obviously don't have 10 Dutch ovens so we seared the roasts off, two at a time.

Then we had to rely on half steam pans instead of cast iron for the braising.  Not ideal but it worked.

You want a slow simmer.  A rapid boil will cause issues with your sauce, so adjust your cooking temps up or down as needed for a steady but gentle simmer.  With practice, you can pretty much tell by the sound, without opening the lid.

Since it cooks with a lid closed, I know that there isn't much difference between cooking this in a 300°f kamado grill versus indoors in a 300°f oven.  But for me, cooking is as much about the journey as it is the destination.

I did two roasts each on several of my kamado grills using multi-level set ups like this.

I also put two on our pellet cooker. Basically if a grill was on my deck, it was getting used for something.

The event was hopping and we gave away every single bite of food.  We had the roasts, potatoes, carrots, fire roasted chicken, rice, green beans with bacon, chicken and rice casserole, salad, rolls, drinks, and other volunteers brought rice crispy treats, chocolate chip cookies, and brownies.

The consummate mid-winter comfort food - tender, slow cooked beef roast with vegetables.

Don't get me wrong, the BBQ competitions that we do are still fun.  

But cooking community service events like Laundry Love and Operation BBQ Relief are so much more rewarding.  Getting a thank you hug from someone and knowing that you made a difference in someone's life that day is infinitely more satisfying than getting a couple of scores from 6 anonymous BBQ judges.  

Thank you to Certified Angus Beef for sponsoring my blog so we can do these events.

For more on slow cooking beef....

Chef Michael Ollier talks about braising

Cuts of beef that are good for slow cooking

Chuck roast recipes from Certified Angus Beef

Charred Corn Bisque with Poblano Crema

We got our first snowy weather of the year last night and I wanted something comforting to go along with the bacon crusted salmon that I made for dinner.  I found a recipe for Corn Bisque in the McCormick and Schmick's Seafood Restaurant Cookbook adapted it to the grill and my tastes to come up with this version.

Adaptations

1. I fire roasted the corn for my bisque because it amplifies the flavor. 
2. I didn't strain the bisque a second time. That might make it questionable as to whether this is even a bisque instead of a soup or chowder. I wanted those delicious bits of charred corn in there. If you want a finer texture, strain the bisque at the end or use an immersion blender (aka motor boat) in it.
3. I increased a few of the ingredient quantities.
4. I had an extra poblano chile in the fridge so I made a charred poblano crema as a finishing touch for the bisque.

Of course, you can do this in the kitchen too.  Just roast your corn and chile under the broiler or on a gas burner.  

Charred Corn Bisque with Poblano Crema

adapted from McCormick & Schmick's
Yields: 4 cups

Ingredients

• 3 ears yellow corn, shucked and peeled
• 1 poblano chile
• 4 cups chicken stock
• 3 cloves garlic, peeled and minced
• 1 tablespoon finely diced shallot
• 1/4 pound unsalted butter (1 stick)
• 1/4 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon tumeric
• 1/2 tablespoon NMT beef rub
• 1 cup heavy cream
• 1 cup Mexican crema 
• salt to taste

Instructions

1. Set up your grill for direct grilling and preheat to high heat.
2. Roast the corn.  Grill until slightly charred on each side, about 2 minutes per side.  Remove from the grill and allow to cool.  Use a sharp knife to slice the kernels off of the cob.  Keep both the kernels and the cob.
3. Roast, seed, and peel the poblano chile. 
4. Make the corn stock.  Put the corn cobs and stock in a medium stock pan.  Bring to a boil, reduce heat to a simmer and cook for 30 minutes.  Strain stock and discard the cobs/pulp that was strained out.
5. Melt the butter in the stock pan and saute the shallot and garlic until softened, about 3-5 minutes.
6. Whisk in the flour and keep stirring a few minutes to make a blonde roux. Then keep whisking as you slowly add in all of the strained corn stock.
7. Add the reserved corn kernels, tumeric, beef rub (or just pepper and salt) and sugar.  Then bring to a boil, reduce heat and simmer uncovered for 20 minutes
8. Make the poblano crema.  Either finely mince the poblano, whisk together with the crema and a pinch of salt OR lightly process the crema, poblano, and a pinch of salt in a food processor or blender.  Keep refrigerated until ready to use.
9. Stir in the heavy cream, simmer for 5 more minutes and then remove from heat.
10. Serve and garnish with a health dollop of the poblano crema.

Substitutions

• Chile - Poblano chiles are mild, between a bell pepper and jalapeno in heat level.  You can use whatever you have or prefer.  Like it hotter? Use jalapeno or serano. Heatophobe? Go with a bell pepper.
• NMT Beef Rub - I used it because 1) I had it on hand and 2) it's salt, pepper, dried onions, garlic, and bell peppers....great general purpose seasoning.  You can just use some salt and pepper to taste instead.  Or use some season salt and black pepper.
• Mexican crema - More than half of the grocery stores in our area carry crema now but if you can't get it, you can substitute sour cream or creme fraiche.

Notes

I cooked on 3 different grills for this meal's cook (including salmon and biscuits), but could have done it on one grill.  It was cold and snowing so I had three fired up simultaneously so I could minimize the amount of time that I was freezing my butt off.  For the soup, I used my Big Green Egg Mini-Max - a small, ceramic kamado grill. But you could do this on just about any grill, your broiler, or on a gas stove top burner.

Grilling or fire roasting the corn increases the flavor in two ways.  It concentrates the natural sugars in the corn and the char adds a smoky flavor.

To remove the kernels, I hold each cob on end like this and then run my chef's knife down each side.  Be sure to stay as close to the cob as possible to get all of the good stuff off.

The poblano crema adds flavor but also makes the texture extra creamy.

We will absolutely be making this recipe again.  I might throw some shredded chicken in there to make it a meal in itself.

[FTC Standard Disclaimer]  I received no compensation for this post.  I did get the McCormick and Schmick's book for free in a giveaway from Greg at SippitySup (great food blog, btw) several years ago.

How I Smoke Beef Short Ribs on a Kamado Grill

I have a dirty secret.

When it comes to the classic BBQ dishes - chicken, pork ribs, pork (pulled or chopped), and brisket - pork ribs are my least favorite by far.  For the general public, pork ribs seem to be the Nirvana of BBQ but for me, they just don't have the wow factor.

When in comes to ribs, I like mine big and beefy!  Usually I make beef back ribs which are the ribs cut off of the prime rib to make ribeye steaks.  I choose those mainly because they are easier to find around here.  But when I want my favorite ribs of all, I use the chuck plate short rib - aka "dino bones" -  to get the most meat of any rib and the biggest beef flavor.  It's like brisket on a stick.  Speaking of brisket, you pretty much cook a full rack of short ribs similar to a small brisket.

I like my beef ribs big enough to flip Fred Flinstone's car over at the drive in!

Here's how I smoke those dino bones on a ceramic kamado grill like the Big Green Egg, Grill Dome, Vision Grill, Primo, or Kamado Joe (or if you have deep pockets - the Komodo Kamado). 

Preparing the Kamado Grill

• This will be a long cook so it is important to clean out the ashes from any previous cooks to ensure free air flow.  
• Wood - I used to use chunks or chips but I have become a big fan of using small 13" x 1" split oak or hickory logs.  I set them up in a triangle as pictured below and then fill in with coal around and above the logs.  The triangle arrangement seems to burn consistently throughout the process and I get a steady smoke from it.
• I use a MAPpro torch to light three places (away from where the tops of the logs are) 20 seconds each.  I have the bottom vent and DMFT top vent wide open until the kamado dome temperature reaches about 175°F.  Then I cut the bottom vent to about 1" and shut the DMFT slide but leave the petals fully open.  On a kamado with a plain disc top vent, I'd have it open about 1/4" at the widest point.  I then gradually shut the vent to about 1/4 to 1/2" to stabilize the temperature at 225°F.
• I don't put in the plate setter/heat diffuser and other equipment until the temp is stable.  Then once I put everything in, it only takes a few minutes for the temps to re-stabilize.  My typical set up is the plate setter in "legs up", a 13" drip pan to catch the rendered fat, a 16" tuning plate to help tame the gaps around the plate setter, and the grill grate. I fill the drip pan half full with liquid to help keep a moist environment to facilitate converting nitrogen compounds in the smoke to compounds on the meat that will form a smoke ring.
• Once the temperature is steady and the smoke has turned from thick white to very thin white, clear, or what BBQ aficionados refer to as "blue".

Triangle configuration for my smoke wood set up in the Ash Kicker basket.

The lighting method is pretty inconsequential on how the food turns out, I just like using a torch for speed.

At least you need a plate setter/heat diffuser and grate.  I like to include the 13" drip pan to avoid a mess and the 16" tuning plate to balance the heat in the gaps around the diffuser/plate setter. 

Prepping The Meat

• Buying beef short ribs.  If you have a real butcher, this shouldn't be hard, just ask for a rack of untrimmed beef short ribs, which can be either NAMP #123 or 130.  If you are looking for them in a grocery store, you won't see them on the rack whole but if the meat department sells cross cut "Korean style" beef ribs or the 3" trimmed short ribs for braising, ask the meat associates if they have any whole short ribs that haven't been trimmed down yet.  Of course, this only works at stores that cut their own meat, some stores have it shipped in pre-cut. Look for ribs that have a nice red color and marbling.  You want one rib per person, these things are huge.
• Beef short ribs can come with a little excess fat and some silverskin on the meat side.  I remove all of the silver skin by carefully working the tip of a boning knife under the silver skin and then slicing along it (just like you do on a pork tenderloin for example).  I trim the fat down to as thin as I can get it, about 1/8th inch or less.  I remove the membrane when cooking back ribs but for short ribs with so much meat on top of the bones, I just don't find removing the membrane necessary.  Instead I just score it with the tip of a knife.
• Rack vs Single - The first place where I ever got a dino bone sliced theirs into single ribs before smoking.  This gives you more rub and bark on each rib so the flavor is more intense.  I prefer smoking a whole rack for a more balance beef flavor.  It's just a matter of preference.
• Brine - none
• Injection - It doesn't need it and I generally don't use one.  If I did it would something similar to the injection that I use for briskets.
• Slather - This adds a layer of flavor and helps the rub stick to the meat.  Same as briskets, I take maybe a tablespoon of beef base, mix it with enough Worcestershire sauce to make a paste and rub it all over the rib meat.
• Rub - For quality beef, all you really need is pepper, salt, and garlic. I don't want a lot of sweet from the typical BBQ rubs. I usually use my NMT Beef Rub, which is that and a few other ingredients.  For this particular cook I cooked one rack with my rub and the other with Meat Church Holy Cow rub that I got for free from fellow Egger and Meat Church creator, Matt P.  Just try a few beef rubs to see what you like but look specifically for beef rubs, not general BBQ rubs.

Removing the silver skin is necessary because it won't render away, it just stays there and gets tougher. Removing the excess fat just keeps the ribs from being too fatty and greasy.

From the end view, you can see from where the sliced Korean style beef ribs come.

Scored membrane to allow rendered fat to drip out more easily and for the rub to penetrate.  You can remove the membrane altogether if you like.  This is the only rib that I don't bother with removing the membrane.

Both of these rubs worked well.  Both are salt and pepper based, mine uses black and green pepper, Meat Church uses red and black.  I'll be doing a full review of Holy Cow later.

Rubbed and ready to go into the smoker.

Let's get this show on the road!  Using two remote probes (Thermoworks ChefAlarms) because the smaller rack should finish earlier.

Smoking

• Just like most BBQ meats, short ribs are full of connective tissue and need a long, slow cook to break those down.  You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours.
• Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F (200-210°F at the grate level) for the first two hours.  I do this because the longer that the meat is below and internal temperature of ~120°F, the enzymes calpains and cathepsins will be very active and break down the protein and collagen in just a few hours similar to how weeks of dry aging would do (On Food and Cooking - McGee location 3951).  I also find I get a better smoke ring.
• After two hours, I raise up my cooking temps to 275-300°F for the duration.  
• I do my best not to open the kamado dome until the internal meat temperatures hit 160°F. At that point I will check every few hours to see how the color of the bark is.  I want a dark mahogany brown, almost black, crust. Once I get that color I will wrap the ribs in a double sheet of foil to 1) halt the darkening of the crust and 2) speed up the remainder of the cook. When using my stick burner, that usually happens right at 160°F but kamados have a much cleaner burn and I don't have to wrap until around 180°F, sometimes not at all. 
• Spritzing/Mopping - I use a spritz of 1 cup beef stock and 1 tablespoon of Braggs liquid aminos. I spritz the meat once at the start of the cook, making the meat surface moist which gets those nitrogen compounds in smoke to convert and bond with the myoglobin in the meat, creating that tell tale smoke ring.  Then I also spritz the few times that I open the grill - this will just build a subtle layer of umami flavor.
• When the ribs hit an internal temperature of 198°F, it is time to start checking for tenderness.  I pick the rib up and feel for flexibility.  I touch the top of the ribs and stick them with a bamboo skewer to check for tenderness.  When the skewer slides in like you are sticking it into butter, it's done.  Typically this is around 205-ish for me, but it varies.

Short ribs first going on, they kind of look like small brisket flats here.

Lower vent and top DMFT vent settings for this cook.  These settings are highly variable by brand, weather, and all kinds of factors so you just can't say "position your vents to x and y to get 250°F".  The more you cook on your kamado, the more this becomes second nature.

Three hours in, these are both right at 160°F but they don't need to be foiled yet because the color is not dark enough for me yet.

Drag racing ChefAlarms.  Notice that the "blue" rack got off to a fast start but the "green" rack caught up at 160°F and then went on to finish 20 minutes faster.

I shoot for an internal temperature of 198-208°F.  After 198°F I occasionally test for tenderness by touch and by sticking with a bamboo skewer. I usually end up 205-ish but these felt ready at 201 and 202.

Graph of the cook.  Blue line is the cooking temp measured at the dome.  I raised it at 4 and again at 6:30 because I was trying to speed up the cook.  You can see how the internal temps of both ribs stalled around 4:30pm and then jumped as soon as I foiled them at 7:30pm.

Full cooking log from this rib cook.

Finishing

• Rest - I ate these as soon as they came out after a brief rest, but only because it was 9 o'clock.  Normally I like to place these foil wrapped ribs in one of our warm Cambro's to rest for 2-4 hours.  You could also put it in an empty cooler with a few towels to insulate the foil package.  That is what folks mean when they say FTC on the Big Green Egg forum ("foil-towel-cooler").
• Sauce - I usually don't put BBQ sauce on these at all.  I will do a finishing sauce just to drizzle on them as an enhancement.  I reduce 1 cup of beef stock and 1/2 to 1 teaspoon of rub to 2/3rds cup (about 10-15 minutes of simmering) and then thicken it with a little xantham gum if needed.  Baslamic vinegar reductions also work well.
• Slicing - Your normal slicer knife will do fine, nothing complicated here.
• Leftovers - Leftovers are best reheated by putting them in a container just big enough to hold the ribs, add some stock, and seal the top with foil.  Cook at 325°F until heated through and tender, about 35 minutes.  This way they taste almost as good as fresh.  Also you can pull and shred the meat with forks and use that meat for tacos, sloppy joes, chili, etc.

The bones are straight so slice right down the middle.

Nice smoke ring around the edges.

Tender, luscious, and my favorite rib by far.

Other Grills and Smokers

Offset Pits
When cooking beef ribs on my "Warthog" offset pit smoker, I get plenty of smoke flavor and smoke rings so I would just cook at a straight 275°F for about 2 hours per pound.  There isn't much moisture in the air compared to a kamado so I'd definitely use a water pan and spritz the meat every hour using a watered down version of the spritz I used above.

Kettle Grills
I'd use the typical indirect set up with liquid in the pan under the ribs to maintain a moist environment.  You would add your wood to the coal.  Same times and temps, just more frequent spritzing and you'll have to be adding fuel and smoke wood during the cook.

Gas Grills

Not ideal for smoking, because gas grills are designed to NOT be air tight - they are vented.  But the majority of people that grill use gas grills so I want to to include it here.  You would set your grill up like I did below for a rack of Memphis style baby back ribs.  Your foil pack of wood chips will go over the burner that is on, a liquid drip pan near the heated side, and your beef ribs will go on the opposite side.  You'll have to replace your wood chips hourly or so which will drop your temps so you may want to increase the cooking temps to 300°F or plan for a much longer cook.

My Char-Broil Gourmet TRU-Infrared 3 burner grill set up for smoking.  If you are going to use a gas grill for smoking, I'd recommend using one with Infrared technology like this one because in my experience, they don't dry out the meat like standard gas grills do.

[Standard FTC Disclaimer]  I received the Meat Church rub for free, I received the kettle grill for free as part of a promotion, and I received the Char-Broil TRU-Infrared as part of my compensation for being on their great All-Star Team.