Prepare a grill fire to about 300° with hickory or oak for smoke flavor.

Pat short ribs dry with paper towels. Drizzle with olive oil and sprinkle with Best Dry Rub on both sides.

Grill over indirect heat in closed grill for about 1 1/2 hours or until internal temperature reaches 195° with a digital thermometer.

Remove to a sheet pan and cool while you start the chili.

Using a dutch oven or large pan, add olive oil, onion, bell peppers and garlic and cook over medium heat. Stir often until vegetables soften, about 10 minutes.

Remove rib meat from the bones and dice.

Pour tomato sauce over vegetables and stir in chili powder, cumin, salt and pepper.

Add diced beef and beans, mix well.

Stir in beer or beef broth and continue to cook over medium heat until it comes to a boil. Lower to simmer and cook for 30 minutes to 1 hour until thickened.

Serve with shredded cheese, sliced jalapenos, Fritos and sour cream.