Smoked Adobo Short Ribs

How to Make Smoked Adobo Short Ribs

1. 1

   Step 1: Trim and rub the short ribs

   Trim excess silver skin and loose fat from the short ribs and pat dry. Rub the ribs all over with olive oil, then massage a generous coating of the adobo spice blend into the meat, pressing so the rub adheres. Let the rubbed ribs sit at room temperature for 30 minutes while you prepare the smoker.

   For this step

   • 4 lbBeef short ribs, bone-in
   • 1/4 cupAdobo spice blend (smoked paprika, ground cumin, dried oregano, garlic powder, brown sugar)
   • 2 tbspOlive oil
   
2. 2

   Step 2: Preheat smoker and add wood

   Preheat your smoker to a steady 225°F (107°C) and place 3–4 medium-sized wood chunks (oak, hickory or mesquite) on the coals or in the smoker box for a steady, savory smoke. Place the ribs bone-side down on the grate with space between pieces and smoke undisturbed for about 3–4 hours, until a deep mahogany bark forms.

   For this step

   • 4 chunksWood chunks (oak, hickory or mesquite)
3. 3

   Step 3: Wrap and braise until tender

   Mix the beef broth and apple cider vinegar and place each rack of ribs on a double sheet of heavy-duty foil. Pour a little of the braising liquid into each packet, then seal tightly and return to the smoker. Continue cooking until the meat is fork-tender and pulls away from the bone, about another 2–3 hours (internal temp ~200–205°F or until probe tender).

   For this step

   • 1/2 cupApple cider vinegar
   • 1 cupBeef broth
   
4. 4

   Step 4: Rest and shred

   Carefully unwrap the ribs (watch for hot steam) and let them rest 15–20 minutes. Remove bones and shred the meat with two forks, reserving any juices; reduce the reserved braising liquid in a small pan over medium heat until slightly thickened and toss with the shredded meat for extra gloss and flavor.
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm corn tortillas on a hot griddle or directly over a low flame until pliable and slightly charred. Fill each tortilla with a generous portion of shredded adobo short rib, finish with chopped cilantro and a squeeze of lime, and serve immediately while hot.

   For this step

   • 12 tortillasCorn tortillas
   • 1/2 cup (chopped)Fresh cilantro, chopped
   • 2 limesLimes
   

1. Trim excess silver skin and loose fat from the short ribs and pat dry. Rub the ribs all over with olive oil, then massage a generous coating of the adobo spice blend into the meat, pressing so the rub adheres. Let the rubbed ribs sit at room temperature for 30 minutes while you prepare the smoker.
2. Preheat your smoker to a steady 225°F (107°C) and place 3–4 medium-sized wood chunks (oak, hickory or mesquite) on the coals or in the smoker box for a steady, savory smoke. Place the ribs bone-side down on the grate with space between pieces and smoke undisturbed for about 3–4 hours, until a deep mahogany bark forms.
3. Mix the beef broth and apple cider vinegar and place each rack of ribs on a double sheet of heavy-duty foil. Pour a little of the braising liquid into each packet, then seal tightly and return to the smoker. Continue cooking until the meat is fork-tender and pulls away from the bone, about another 2–3 hours (internal temp ~200–205°F or until probe tender).
4. Carefully unwrap the ribs (watch for hot steam) and let them rest 15–20 minutes. Remove bones and shred the meat with two forks, reserving any juices; reduce the reserved braising liquid in a small pan over medium heat until slightly thickened and toss with the shredded meat for extra gloss and flavor.
5. Warm corn tortillas on a hot griddle or directly over a low flame until pliable and slightly charred. Fill each tortilla with a generous portion of shredded adobo short rib, finish with chopped cilantro and a squeeze of lime, and serve immediately while hot.