Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 2 pounds beef short ribs with 3 tablespoons Cajun seasoning, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 0.5 cup apple cider vinegar, 0.25 cup Worcestershire sauce, 2 tablespoons olive oil, 4 sprigs fresh thyme, and 2 bay leaves in a large bowl for at least 4 hours or overnight in the refrigerator.

2. 2

   Preheat your fire pit or grill to a medium-high heat with a rotisserie attachment, if available, or set up for indirect grilling.

3. 3

   Place the marinated short ribs directly over the fire or on a rotisserie, turning occasionally, and roast for 2 hours or until tender and deeply charred on the exterior, maintaining an internal temperature of 200°F (93°C).

4. 4

   While the ribs roast, in a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat, then add 1 pound ground pork and cook until browned, breaking it apart with a spoon.

5. 5

   Add 1.5 cups diced yellow onion, 1 cup diced green bell pepper, and 1 cup diced celery to the pot with the pork, cooking for 8 minutes until softened.

6. 6

   Stir in 4 cloves minced garlic, 1 tablespoon Cajun seasoning, 1 teaspoon black pepper, and 0.5 teaspoon salt, cooking for 1 minute until fragrant.

7. 7

   Add 2 cups long-grain white rice and 4 cups chicken broth to the pot, bring to a simmer, then cover and cook for 20 minutes until the liquid is absorbed and the rice is tender.

8. 8

   Stir in 0.5 cup chopped fresh parsley and 0.25 cup chopped fresh green onions into the dirty rice before serving with the fire-roasted short ribs.