While Tacos can be pretty basic and plain at times, that doesn’t mean that always has to be the case. With this recipe, some beef short ribs are first smoked and then roasted with some Guajillo peppers to produce an amazing taco filling that is well worth the time and effort.
Tap/Click above to watch the recipe or scroll below to see the steps: Video – ZGrills.com
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Step 1: Starting off with the beef short ribs themselves. You’ll want to take off any large pieces/chunks of fat, but don’t trim them down excessively. Fat is flavor remember.
Step 2: Next, you’ll want to generously season the short ribs on both sides with kosher salt and black pepper. The total cooking time on these short ribs will be five to six hours.
Step 3: The short ribs were placed on the Z Grill with some Cherry pellets in the hopper at 250 degrees and were left to smoke for around an hour before the next step.
Step 4: This recipe then used five Guajillo peppers, split and deseeded. These were then placed into the bottom of a baking tin with a rack above them to suspend the short ribs.
Step 5: After an hour of smoking on the racks, the beef short ribs were placed in the baking tin with the pepper in the bottom and placed back on the pellet smoker for another hour and a half.
Step 6: After two and a half hours on the pellet smoker, this is how good those beef ribs looked.
Step 7: It was at his point the peppers were removed from the tin. With the pepper juice in the tin just add in about about an inch of water or dark beer. Then place the shortribs back into the tin, suspended on the rack. This mixture will infuse into the ribs as they continue to cook.
Step 8: The short ribs then went back into the pellet smoker for another hour and a half until they reached an internal temperature of around 194 degrees and were nice and tender.
Step 9: With the help of a blender, pour in the juices from the bottom of the baking tin, then a couple of the smoked peppers from earlier were added, along with a healthy scoop of some chipotle peppers in adobo sauce.
Step 10: The beef short rib was then taken off the bone, roughly chopped into bite-sized pieces, and then the sauce from the blender was added. Just enough to add flavor, and then stirred through the short rib pieces.
Step 11: In preparing the tacos, a strip of chopped short rib was added along with some onion, chopped red cabbage, and Cotija cheese.
Step 12: Finally, some sour cream was added and some shredded Cilantro. Fantastic.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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