This recipe for Smoked Beef Birria is one of our newest favorites on the Big Green Egg. It uses a stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.
8 lbs (3.6 kg) beef short ribs
Set the EGG for indirect cooking at 350F/177C.
Clean the short ribs and marinate in ½ of adobo mix for 2 to 3 hours. Add the short ribs to the grid and smoke for 4 hours. Move the beef ribs to a Dutch oven and cover with the remaining adobo; move the Dutch oven to the EGG and cook for an additional 4 hours.
Enjoy with minced onion, cilantro and limes accompanied with tortillas.
8 guajillo chiles
5 ancho chiles
10 garlic cloves
½ oz (14 g) ginger
2 medium onions
2 cups (480 ml) water
2 tsp (10 ml) freshly ground black pepper
½ tsp (3 ml) ground cloves
½ tsp (3 ml) oregano
8 sprigs thyme
½ tsp (3 ml) ground cinnamon
4 bay leaves
3 tsp (15 ml) salt
4 tbsp (60 ml) vinegar
In a Dutch oven, cook chiles, garlic, ginger and onions in a pot with water, until chiles are tender. Drain the water and process together with the rest of the adobo ingredients.
Recipe and photo from Big Green Egg and courtesy of Courtesy of Claudette Zepeda-Wilkins.