Ingredients
Scale
Smoked Beef Short Ribs
- 2-3 pounds of beef short ribs
- 3 tbsp coarse black pepper
- 3 tbsp coarse kosher salt
- ½ cup beef stock
Taco Ingredients
- Flour Tortillas (Fajita Size)
- 2 ears of fresh sweet corn
- 3 tbsp queso fresco, crumbled
- ¼ cup red onion, diced
- 5 tbsp of your favorite hot sauce
Chimichurri Ingredients
- 1 bunch Italian parsley, finely chopped
- 1 bunch Cilantro, finely chopped
- 5 cloves of garlic, finely minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- Juice from 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
Instructions
- Begin by preheating your smoker to 250°F. I use Cherrywood for a sweet smoky flavor profile.
- Next, prepare the beef short ribs by seasoning them with a 50-50 blend of coarse black pepper and coarse kosher salt.
- Once the smoker is preheated, place the beef short ribs smoker indirect of the heat. I used a wire rack to help make transporting them easier.
- Let the ribs smoke for approximately four hours, until they reach an internal temperature of 200°F. Spray the beef ribs with beef stock every hour to help keep them moist.
- Once the ribs are almost done, prepare the fresh chimichurri by hand chopping all of the fresh ingredients. Combine all of the chimichurri ingredients in a bowl. Mix thoroughly then set aside.
- Grill the corn over direct heat until it has char on all sides. Cut it from the cob and set it aside.
- Once the ribs are done, remove the meat from the bone, then chop it up into bite-size pieces with a sharp knife.
- Grill the tortillas for one minute each side, this will add more flavor to the tacos and crisp up the tortillas.
- Assemble the tacos with the smoked beef, short ribs, corn, red onion, spoonful of fresh chimichurri, queso fresco cheese, and a drizzle of your favorite hot sauce.
- Serve and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Category: Dinner, Main dish
- Method: Smoking
- Cuisine: American
