The Immortal Hot Pocket
INGREDIENTS
6 Short ribs: select ones with the thickest layer of meat and the best looking marbling
Savory rub or just salt & pepper
Killer Hogs BBQ Sauce
Pizza dough
~1/2 cup of candied bacon: 1-2T per short rib
~1/2 cup aged asiago (or another sharp cheese like cheddar): 1-2T per short rib
1-2 egg yolks for wash
COOKING INSTRUCTIONS
Serves 2-4
Season short ribs with a savory rub or just salt & pepper.
Smoke between 225F – 275F for 3 hours. Wrap in tin foil then smoke for another 2 hours or until a toothpick slides through like butter (internal temp ~203F).
Remove ribs from smoker and cover in BBQ sauce. Add to tray and put back in smoker for another 15-30 minutes to tack up the sauce.
Roll pizza dough into 6-inch wide circles, add 1-2 tablespoons of candied bacon, 1-2 tablespoons of aged asiago (or another sharp cheese like cheddar), short rib, more bacon and cheese on top.
Seal pocket using egg wash to help it stick, then paint entire outside of pocket with more egg wash.
Bake at 450F for 8-12 minutes, or until gold brown. Remove from oven, add more egg wash, top with more candied bacon. Cook another 2-3 minutes until egg wash has set.