Pulled Beef Tacos | Smoked Short Ribs on LSG

I show how to make Pulled Beef Tacos using Short Ribs smoked on the Lone Star Grillz offset smoker. I also make a Jalisco style braising liquid similar to the liquid used when making Birria.

Meat was provided by Lobel's of New York:
https://www.lobels.com

Lone Star Grillz Smokers:
https://lonestargrillz.com

Heaven Made Products:
http://www.heavenmadeproducts.com/
Promo Code: Troy10 to get 10% off!!!!

Harry Soo Slap Yo Daddy BBQ Barbecue Rubs and Sauce:
https://amzn.to/2ms7nVH

Achiote Rojo Paste
https://amzn.to/2muPqpv

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Pulled Beef Tacos Recipe

4 Short Ribs
3 Guajillo chilis (deseeded)
2 New Mexico chilis (deseeded)
8 cloves garlic
1/2 cup onion
1 teaspoon dried thyme
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons Anchiote paste
12 oz cola
8 oz beef stock
1 bunch fresh cilantro
1 teaspoon salt
1 teaspoon black pepper
3 bay leaves
1 lime halved and squeezed

Instructions:

1) Put your favorite rub on the short ribs or just use salt/pepper for a rub.
2) Smoke ribs at 250F until they reach internal temp of 160F (about 3 hours).
3) While ribs are smoking, make the braising liquid as described next!

Jalisco Style braising liquid:
a) Boil chilis in water for 5 mins, then turn off the heat and let chilis steep for 30 mins or longer.
b) Place chilis into a blender along with remaining ingredients, except bay leaves and lime, and blend until you get a smooth liquid.

4) Once ribs have reached internal temp of 160F, place the smoked short ribs into a deep pan and pour braising liquid over the ribs.
5) Add Bay leaves and squeeze lime over the ribs.
6) Cover ribs with foil and continue cooking until ribs are fall apart tender (around 210F internal).
7) Allow ribs to rest at least 30 mins, then pull beef to shred it for tacos.

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