for grilling or sriracha bone-in beef short ribs marinade over top and turn ribs to coat at room temperature ingredients and toss to combine; season prepared cucumber salad cover and set aside 20-30 minutes direct heat from heat and let rest 5 minutes serve on tortillas topped with pico de gallo ½ cup schnucks texas style rub refrigerate 12-24 hours cut two sheets of heavy-duty foil to at least brisket from sheet pan and place in center edges of foil up and around brisket; tent above beef and crimp edges together tightly leaving an opening at top to add broth cook 10 minutes; reduce heat to low and cook 30 minutes more refrigerate until ready to serve serve topped with apple slaw simplify the season
