For the Short Ribs:
4-5 pounds of beef short ribs (about 8 individual ribs)
Head Country Championship Seasoning, Sweet and Spicy
2 carrots (cut into large pieces)
2 stalks celery (cut into large pieces)
1 whole onion (cut into large pieces)
2 C. beef stock
1 C. dry red wine (optional)
1/4 C. Head Country Bar-B-Q Sauce, Sweet and Sticky
2 Tbsp. Worcestershire sauce
For the grits:
1 C. stone ground grits
2 C. whole milk
2 C. water
4 Tbsp. butter
1/2 C. cheddar cheese
Large pinch of salt
For the smoked and braised beef short ribs:
Heat smoker to 225 degrees F.
Season the short ribs generously with the Championship Seasoning.
Place ribs on the smoker and smoke for 2-3 hours, or internal temperature reach 175 degrees F.
After, place a dutch oven on the smoker and add the celery, carrots, onion, beef stock, wine if using, Worcestershire sauce, and 1 additional Tbsp. of Championship Seasoning.
Add the short ribs to the dutch oven and cover tightly. Smoke for another 2–3 hours, or until the meat is extremely tender.
Rest short ribs for 30 minutes before serving. Serve with braising liquid and a bed of grits, below.
For the grits:
In a large sauce pan over medium-high heat, bring the milk and water to a simmer.
While constantly whisking, slowly add the grits to the simmering water. Add the pinch of salt.
Cook grits for about 20 minutes, whisking intermittently, until the grits are softened.
Once completely cooked, remove the grits from heat. Add butter and cheese. Whisk until combined. Serve immediately.