Beef Rib Tacos
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Today, I’m sharing my Beef Rib Tacos recipe. If you’ve watched any of my Tiktok videos, you know I make tacos in various ways. There’s steak and shrimp, chicken, and pork, which only scratches the surface of how you can create unique, creative taco dishes for family and friends.
If you’re not fond of one ingredient, you can use substitutes. Use parsley instead of cilantro, salsa instead of pico, and hummus or refried beans instead of Guacamole, for example. Have fun with your food, and while you do, personalize it. Make your proverbial secret sauce.
Ingredients
- Beef Ribs **
- Taco Sauce
- CUSO’S DIRT® BBQ RUB
- Butter
- Beef broth
- 1 tbsp CUSO’S GRASS SEASONING
- 1 onion chopped
- ½ cup fresh Cilantro chopped
- 1 lemon juiced
- Pico de Giallo (1 tbsp per taco)
- Shredded cheese
- Guacamole (2oz per person)
- 10-inch burrito shells
** ¼ cup of meat per taco. Plan for 2-3 tacos per person
Instructions
- Like pork ribs, beef ribs have silver skin on the underside. Loosen it.
- Pull the silver skin off using a paper towel for a good grip
- Rub the ribs with taco sauce for a binder
- Sprinkle with CUSO’S DIRT® BBQ RUB on both sides
- Put the ribs into a 250-degree smoker for about 3 hours (the meat will pull back from the bones.**
- Transfer the ribs into a pressure cooker with butter, beef broth, and more sauce (hot sauce, if you prefer)
- Sprinkle in CUSO’S GRASS SEASONING.
- Cook for 25 minutes, followed by a natural 15-minute natural down (the meat will fall off the bones.
- Warm the shells
- Assemble meat in the center topped with cilantro, onion, and cheese. Pico goes on one side, and guacamole goes on the other.
** TIP: You can put a container of water near the ribs in the smoker to encourage moisture.
For an interactive dish, lay out the fillings so people can assemble their own tacos based on tastes.
PitMaster’s Memo: Beef vs. Pork Ribs
Most people are more familiar with cooking pork ribs than beef. Both respond beautifully to braising, slow cooking, smoking, and grilling. Cooking on low heat helps break down connective tissue, improving the overall texture of the rib.
So what differences other than the animal from which the ribs came? First, beef ribs are thicker and larger than pork. If you love two-handed food, beef’s the way to go. Meanwhile, use pork ribs if you want to hold a rib in one hand and a beer in the other. Because of the size differences, it takes longer to cook beef ribs than pork.
For beef lovers out there, beef ribs have more marbling than pork, so they taste meatier, akin to brisket. Pork ribs are milder, like a pork chop. Price-wise, pork ribs are more affordable.
Side Dishes
- Arugula Salad with pine nuts
- Blistered Shishito Peppers
- Crunchy green beans
- Mexican street corn salad (cook corn on smoker)
- Peach (or pear) Caprese salad
- Vinegar slaw
From the Bar
- Amber Ale
- Bourbon
- Cherry sparkling water
- Malbec
- Porter
- Strawberry Daiquiri
