Step 1

Preheat your Traeger to 220°F.

Step 2

Season the short ribs with your salt, pepper, garlic powder, and onion powder.

Step 3

Put the short ribs on the grill and let smoke for 4-6 hours.

Step 4

Remove the short ribs from the grill and place into a Dutch Oven. Pour in the hard cider, water, and mix in the Better Than Bouillons.

Step 5

Cover and let the meat braise for 3-4 hours, or until the meat is tender and can be easily pulled away from the bone. Check the liquid periodically and add additional water if necessary.

Step 6

Let the short ribs cool and take the meat off the bone. Reserve the cooking liquid.

Step 7

While the short ribs are braising, cut the potatoes in half and put into a pot. Cover with water and add the salt to the pot. Simmer over medium heat for 10-15 minutes, or until the potatoes are fork tender. Drain well.

Step 8

Preheat your grill to 400°F. In a 10x13 inch baking dish, add the avocado oil to the bottom of the dish. Put the pan on the grill and let it heat up with the grill.

Step 9

Carefully add the potatoes to the hot oil, cut-side down. Cook until the bottoms are brown and crispy. Ballpark, around 20 minutes.

Step 10

Make the gravy while the potatoes are crisping by simmering the braising liquid and mixing the corn starch and cold water into a slurry. Drizzle into the simmering braising liquid and whisk until the mixture is thickened.

Step 11

Remove from the oil and pile into another baking dish. Top with your cubed cheese and the meat from the short ribs. Turn the grill down to 325°F and put the poutine inside. Cook until the cheese is melted.

Step 12

Smother the poutine in the gravy and serve hot.