Grilled Boneless Short Ribs with Argentine-Style Pepper Sauce | America's Test Kitchen

Ingredients

• 2 1/2 - 3 pounds boneless beef short ribs 1 1/2 to 2 inches thick, 2 inches wide, and 4 to 5 inches long, trimmed
• 1 tablespoon kosher salt
• 1 1/2 cups wood chips
• 1/2 cup finely chopped red bell pepper
• 1/3 cup finely chopped red onion
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon additional kosher salt
• 1/3 cup minced fresh cilantro
• 2 tablespoons lemon juice
• 1 Disposable 13 by 9-inch aluminum roasting pan (if using charcoal)