🔥 Cheesy Smoked Beef Pickle Ritz Cracker Bites 🔥

This cook is all about big smoke, bold beef, and insanely addictive bites.

It starts with a boneless beef short rib, seasoned generously with Café Ember dry rub from Royal Nova Company. The beef goes onto the R&R offset smoker, running steady at 275°F, fueled with maple wood for a smooth, slightly sweet smoke profile.

The beef is smoked low and slow for about 4½ hours, spritzed as needed, until it reaches 170°F internal. At that point, it’s wrapped tightly in foil with beef tallow and returned to the smoker until it hits a perfect 203°F internal, ensuring it’s tender and ready to shred. After a short rest, the beef is pulled apart, revealing a beautifully defined smoke ring and deep smoky flavour.

With the beef set aside, the oven is preheated to 300°F. Monterey Jack Bothwell cheese is melted down on a baking tray until it starts to crisp slightly around the edges. Once out of the oven, each cheese round is topped with:
• A slice of dill pickle
• Finely chopped shallots
• Bar-B-Quis spice from Royal Nova Company
• Big Dill hot sauce from The Spicy Boys
• A drizzle of your favourite BBQ sauce
• A generous portion of the shredded smoked beef

Everything goes back into the oven at 300°F for about 5 minutes, just until the flavours melt together. Once hot, the cheesy pickle beef bites are gently rolled into tight circles, placed onto Ritz crackers, and served.

The result?
Crunchy, smoky, cheesy, tangy, beefy perfection — an absolute show-stopper bite.

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