5-7 pounds Boston Butt Pork Shoulder, No bone if possible
Large foil baking pan
You can do this recipe entirely out on the outside BBQ, but this is how I do it with a mixture of using the grill and oven.
Set BBQ grill to high and turn your oven on to 250 degrees
1) Prepare about 6 cups of your favorite BBQ sauce. Traditional St Louis steaks use a beer based sauce, but I prefer a Kansas City style sauce [see recipe on site here and double]
2) Cut the Pork Butt directly down the middle. Stand each half on the end you just cut and then slice down creating 1 inch steaks. It doesn't have to be pretty, but try to make them no more than an inch think.
3) Sprinkle all the steaks with freshly ground black pepper
4) Under high heat, grill the steaks so there are nice grill marks and charred. 5-6 minutes per side and don't worry about cooking them through as they'll have plenty of time to cook in the oven.
5) Place steaks in baking pan, pour bbq sauce on top and cover with tin foil. Put in oven for about 2-2 1/2 hours. Optionally, you can place back into the bbq with all the grill burners set to low.
Optionally, after the steaks are cooked you can remove from bbq sauce and do one last sear on the bbq.
I like to serve with cream mashed potatoes and homemade macaroni and cheese.
Note: The easiest place to find the Boston Pork Butt is BJs [Costco] type store.
Pat short ribs dry with a paper towel. Sprinkle all sides of the short rib with salt, pepper, paprika and a SMALL amount of cayenne pepper. Finally, dredge in flour and tap off excess.
Saute 4 slices of bacon into crispy.
Reserve all but 1 tablespoon of bacon grease and brown the short ribs on all sides under medium-high heat. This is best done in a dutch oven or heavy bottom pot.
If needed, add more bacon grease as you brown the short ribs.
Set aside short ribs and saute onions. Salt and pepper onions. When translucent, add garlic and cook for 1-2 minutes.
Deglaze the pot with a bottle of beer scraping bits at the bottom of the pot. Allow to reduce down for a few minutes.
Add can of diced tomatoes, worhesterchire sauce, vinegar, salt and pepper. Bring to boil and then turn off.
In slow cooker, add short ribs, potatoes, carrots, onions, thyme, bay leaves, chopped bacon and beer mixture. Add beef broth until covered and cook on high for 6-8 hours.
When potatoes are tender [~6 hours], strain mixture reserving all broth. Remove short rib bones, thyme and bay leaves from strainer and discard
Using a degreaser, remove the fat from the left over gravy. Bring gravy to a slight boil and then thicken with a premixed slurry of flour and water [3 tablespoons each]. Taste and add more salt and pepper if necessary. Return everything back to slow cooker until ready to be served on low temp.