BBQ Short-Rib Sliders

(appx 30 sliders)

2 Tbs sea salt
1 Tbs celery salt
2 tsp ground cumin
2 tsp. garlic powder
1 Tbs cracked black pepper
2 tsp ground cayenne pepper
2 tsp mustard powder
2 Tbs brown sugar
6 lbs boneless Vanguard beef short ribs, trimmed

Position rack on the lower 1/3 of oven, preheat to 250°F. Place roasting rack in deep roasting pan and pour a 1/2 in. of water in the bottom. In small bowl, combine the salts, spices, and brown sugar; reserve 2 Tbs of spice mix for the sauce. Rub spice mix onto all sides of ribs, and place on the roasting rack in pan. Cover tightly with a lid or foil and bake 6-7 hrs, or until meat is very tender. Remove pan from the oven and let stand until ribs are cool enough to handle. Shred the meat into bite sized pieces, discarding and fat or sinew. (shredded meat can be cooled, tightly covered, and refrigerated for up to 2 days) Toss with warm BBQ sauce day of.
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For Sandwich Assembly: toast slider rolls/buns in a 300°F oven for 2 minutes. Place spoonful of Vanguard BBQ short rib meat on the bottom half of bun; top with spoonful of red coleslaw and a nice crisp dill pickle slice.

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Recipe can be done a day or two ahead to make hosting a breeze, and our homemade bbq sauce adds next level flavors that pair perfectly with a cold tangy bite of fresh red cabbage slaw.