Applewood-Smoked Beef Short Ribs with Bourbon Glaze, Creamy Horseradish Mashed Potatoes, and Charred Brussels Sprouts

Prepare the short ribs: Pat 4 pounds of beef short ribs dry with paper towels. In a small bowl, mix 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 2 teaspoons smoked paprika, and 1 tablespoon of the brown sugar. Rub this mixture all over the ribs, covering all sides thoroughly.

Soak 2 cups of applewood chips in water for 30 minutes. Meanwhile, prepare your Weber kettle grill for indirect cooking by placing coals on one side of the grill.

When the grill has reached about 250°F (120°C), drain the wood chips and sprinkle them over the hot coals. Place the short ribs on the cooler side of the grill, bone-side down.

Cover the grill and smoke the ribs for about 3-4 hours, maintaining a temperature between 225-250°F (107-120°C), until the meat is tender and reaches an internal temperature of 203°F (95°C). Add more charcoal and wood chips as needed to maintain temperature and smoke.

While the ribs are smoking, prepare the bourbon glaze: In a small saucepan, combine 1/2 cup bourbon, 1/4 cup honey, 3 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, and the remaining 1 tablespoon brown sugar. Bring to a simmer over medium heat and cook for about 15 minutes, until reduced and slightly thickened. Set aside.

About 45 minutes before the ribs are done, peel 3 pounds of russet potatoes and cut them into 1-inch chunks. Place in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until fork-tender.

While the potatoes are cooking, prepare the Brussels sprouts: Trim the stems and remove any discolored outer leaves from 2 pounds of Brussels sprouts. Cut them in half lengthwise. Toss with 2 tablespoons olive oil, salt, and pepper.

Place the Brussels sprouts in a grill basket or on a sheet of heavy-duty foil with holes poked in it. Place on the grill over direct heat for the last 15-20 minutes of rib cooking time, tossing occasionally, until charred and tender.

When the Brussels sprouts are done, transfer to a bowl and toss with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Season with additional salt and pepper to taste.

Drain the potatoes and return them to the hot pot. Add 4 tablespoons butter, 1/2 cup heavy cream, 3 tablespoons prepared horseradish, and 1/4 cup sour cream. Mash until smooth and creamy. Season with salt and pepper to taste.

During the last 10 minutes of cooking, brush the ribs with the bourbon glaze, being careful not to let it burn. Apply a second coating just before removing from the grill.

Remove the ribs from the grill and let rest for 10 minutes. Slice between the bones to separate the ribs.

To serve, place a portion of the horseradish mashed potatoes on each plate, top with a short rib, and add a serving of charred Brussels sprouts alongside. Drizzle any remaining glaze over the ribs and garnish with chopped chives.