Birria Style Ribs
Recipe Overview
Overview
The Birria Style Ribs recipe is a delightful twist on traditional BBQ. The process begins with St. Louis cut ribs, which are trimmed and seasoned with a flavorful Mexican-style rub. The use of Valentina hot sauce as a binder not only enhances the flavor but also ensures that the seasoning sticks well to the meat.
After seasoning, the ribs are smoked at a steady 275°F, allowing them to develop a beautiful mahogany color. The addition of a braising liquid made from birria sauce and beef broth elevates the dish, infusing the ribs with rich, savory flavors. Wrapping the ribs in foil during the cooking process helps to keep them tender and juicy.
Once cooked, the ribs are pulled from the smoker and allowed to rest, ensuring that all the juices are retained. The final touch involves slicing the ribs and serving them in tacos with fresh toppings like onions, cilantro, and salsa verde. This recipe is not just about the cooking; it’s about creating a fun and flavorful experience that brings people together around the grill.
Recipe Details
Steps & Tips
Bust the St. Louis cut meaty ribs out of the pack.
Use a paper towel to jerk the membranes off the back of the ribs.
Square up the ribs by trimming the knuckle end and any thick fat.
Score any thick pockets of fat to help it render.
Layer salt and Valentina hot sauce on the ribs as a binder.
Tip: Use Valentina hot sauce as a binder to help the seasoning stick.
Use Grande Gringo Mexican style seasoning for the dry rub.
Tip: Choose Valentina hot sauce for its big flavor at a low price.
Let the seasoned ribs sit on the cutting board for 20-30 minutes.
Fire up the smoker using Royal Oak lump charcoal and tumbleweeds.
Add cherry and hickory wood to the smoker for flavor.
Tip: Maintain a consistent cooking temperature of 275°F for best results.
Put the ribs on the pit, ensuring they are laid straight.
Check the ribs after about 2 hours for color and doneness.
Combine a jar of Bria sauce with beef broth and season lightly.
Tip: Taste the braising liquid before adding more seasoning to avoid overpowering flavors.
Wrap the ribs in foil with the braising liquid.
Place the wrapped ribs back on the grill for 1.5 to 2 hours.
Tip: Wrap ribs tightly to retain moisture during cooking.
Check the ribs for tenderness and internal temperature.
Tip: Let the ribs rest in their juices after cooking to enhance flavor.
Let the ribs rest in their juices after removing from the smoker.
Add seasoning to the back side of the ribs before final cooking.
Tip: Dry the ribs out a little before serving to improve texture.
Set the ribs back on the grill for 15 minutes to dry out.
Cut into the ribs to check tenderness and portion them.
Tip: Use the leftover juices from the ribs to enhance the flavor of tacos.
Pull the meat off the bones and place it in grilled street taco shells.
Top the tacos with onion, cilantro, lime, and salsa verde.
Serve the tacos with the reserved rib juices for dipping.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Birria is a traditional Mexican dish known for its rich flavors and tender meat.
- •Using a binder like hot sauce helps seasonings adhere better to the meat.
- •Cherry wood adds a mild, sweet smoke flavor to the ribs.
- •Wrapping ribs in foil helps retain moisture and flavor during cooking.
