Lovingly smoked and braised with chilis, these Smoked Short Rib Tacos are fabulous. Boneless short ribs absorb so much more smoke flavor and have less waste, so they are the meat of choice for this dish. Serve with all your favorite taco fixings!
2 lbs Boneless Short Ribs
1 TBS Melissa’s Garlic Blend Rub
1.5 TBS Melissa’s Bold Rub
2 cups beef stock
1/2 TBS tomato paste
3–4 dried ancho peppers, stems and seeds removed
1–2 dried pasilla peppers, stems and seeds removed
1–2 chipotle peppers in adobo sauce (if desired for heat)
1 cup water
1 small can diced green chilis
Preheat grill to 225 degrees. (For this recipe, I used a Green Mountain Grill Pellet Smoker.) Place the peppers in a small aluminum pan with 1 cup water and place on the grill. Rub the short ribs with the seasonings and place them on the grill. Smoke for 1.5 hours.
In a cast iron dutch oven (or a disposable pan) place beef stock, tomato paste, chipotle peppers, and contents from dried chili peppers pan. Add in short ribs and cover pan. Raise temperature to 325 degrees. Cook for 2-3 hours or until very tender.
Remove short ribs from pan and loosely cover. Pour all contents of braising liquid through a strainer into a fat separator, and set in freezer or fridge for 5-10 minutes. Pour off broth into blender, and add strained peppers. Pulse to puree. Pour pureed sauce back into short ribs and shred meat.
Serve with your favorite taco fixings!