Cheesy Smoked Beef Pickle Bites

Method

1. 1Season the beef short rib generously with Café Ember dry rub and smoke on an offset at 275°F over maple, spritzing as needed, until 170°F internal.
2. 2Wrap tightly in foil with beef tallow and return until 203°F internal; rest, then shred.
3. 3Melt rounds of Monterey Jack on a tray in a 300°F oven until crisping at the edges.
4. 4Top each cheese round with a pickle slice, shallots, Bar-B-Quis spice, Big Dill hot sauce, a drizzle of BBQ sauce, and shredded beef.
5. 5Return to the 300°F oven for about 5 minutes, roll into tight circles, place on Ritz crackers, and serve.

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