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Short rib tacos.

Skrullb
Skrullb Posts: 666
in EggHead Forum
Had the day off yesterday, and what better way to spend it than to smoke some plate ribs? Cooked at 250 with pecan and cherry, then chopped them up and topped with a lime/cilantro slaw on homemade grain free tortillas. There were no leftovers
I'm in Fredericksburg, VA, and I have an XL and a medium. 
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Oh man! 
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Looks good from here!!

    Brandon - Ohio

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  • shtgunal3
    shtgunal3 Posts: 6,134
    I love me some short ribs. Yours look awesome.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • g8golfer
    g8golfer Posts: 1,025
    Perfect 
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Spectacular. Take a bow  =)

    Blasphemy, I know, but I’ve always found brisket on a stick to be too rich to enjoy alone. I could certainly get behind these tacos though...

    Any details that you can share on the taco shells?
    DFW - 1 LGBE & Happy to Adopt More...
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  • thetrim
    thetrim Posts: 11,387
    Wow that's amazing.  At the Tampa Bay Rays' games, they sell a Short Rib Mac and Cheese that is easily the greatest thing I've ever had a sporting event that is legal.  Your tacos look as good!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Skrullb
    Skrullb Posts: 666
    NorthPilot06 said:
    Spectacular. Take a bow  =)

    Blasphemy, I know, but I’ve always found brisket on a stick to be too rich to enjoy alone. I could certainly get behind these tacos though...

    Any details that you can share on the taco shells?
    I know what you mean. My family prefers the meat off the bone and used for other things, but I have a hard time cutting those beauties up. I’ve used the meat for enchiladas and stroganoff as well. So good. 
    As for the tortillas..last year I was on an elimination diet due to some health concerns and I needed some “normalcy” and wanted tacos so I found this recipe for homemade tortillas that are grain free. All they call for is cassava flour, avocado oil, water and salt. They certainly aren’t as good as regular tortillas, but they are grain free, so I still use them 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Beautiful meal there.  Looks absolutely fantastic. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Phatchris
    Phatchris Posts: 1,726
    Love me some plate ribs... those tacos look great!
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Dayum!
    New Albany, Ohio 

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  • SciAggie
    SciAggie Posts: 6,481
    Short ribs are tasty any way you prepare them. They look delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smokingal
    smokingal Posts: 1,025
    Spectacular!  Care to share the deets on the lime-cilantro slaw?  Also, what size is your tortilla press?  It looks to be a decent sized press and I've been looking for one, albeit unsuccessfully.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • Skrullb
    Skrullb Posts: 666
    smokingal said:
    Spectacular!  Care to share the deets on the lime-cilantro slaw?  Also, what size is your tortilla press?  It looks to be a decent sized press and I've been looking for one, albeit unsuccessfully.
    I’ll have to wait until I get home for the press, but the slaw is chopped green and red cabbage and shredded carrots. For the dressing: 1/4 cup Greek yogurt, chopped cilantro, green onion, garlic, lime juice, and olive oil blended to salad dressing consistency then mixed in. Adds lots of flavor and moisture to the meat 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Skrullb
    Skrullb Posts: 666
    smokingal said:
    Spectacular!  Care to share the deets on the lime-cilantro slaw?  Also, what size is your tortilla press?  It looks to be a decent sized press and I've been looking for one, albeit unsuccessfully.
    It’s an 8 inch Victoria. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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