1, 8.25 ounce bottle Doña Maria Mole sauce
Water or chicken stock
1 onion, rough chopped into ¾ inch
1 chipotle pepper with adobo, (from a can) minced
10 garlic cloves
Salt and pepper
5 pounds beef short rib
Clean the short rib and chop into smaller chunks, roughly 3 inches long or an average piece cut into half.
In a mixing bowl add the bottle of Doña Maria and fill the bottle up with warm water or chicken broth add three bottles of water/broth to the bowl, mixing well to ensure the paste breaks down.
Once mixed, add the onion, garlic, minced chipotle, and salt and pepper.
Once the ribs are done braising they will be salted again, a tablespoon of salt and pepper is a good start.
Add the short ribs to the bowl, being sure to coat evenly with the braise. Set into a container and refrigerate for at least 24 hours.
On cooking day, preheat your pellet grill to 400ºF.
Once heated add a splash of oil and sear off the short rib in the cast iron on both sides.
After searing add all the liquid into the pot, chunks of garlic, and the onion. Make sure the ribs are at least ⅔ - ¾ covered, the tops sticking up out of the liquid is ok.
Place a tight fitting lid on the cast iron, and reduce the grills temperature to 300ºF.
Cook for 2.5-3 hours or until the beef is soft and shredable.