Smoked Beef Short Ribs Birria Tacos Recipe

Smoked Beef Short Ribs Birria Tacos Recipe

Lee - Smoke & Sear
Servings: 6 Total Time: 7 hrs 15 mins Difficulty: Intermediate Family Friendly Family Friendly Party Pleaser Party Pleaser
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Smoked Ribs Meet Spicy Birria Heaven

Get ready to level up your taco game with these smoked beef short rib birria tacos. Using the rich flavours of smoked beef short ribs as the base, this recipe combines a spicy, aromatic consommé with shredded, tender meat. Perfect for the Ninja Flexflame Outdoor Grilling System, this dish is an irresistible blend of smoky, spicy, and cheesy goodness, finished off with a satisfying crunch.

Smoked Beef Short Ribs Birria Tacos Recipe

Beef
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Prep Time 2 hrs Cook Time 5 hrs Rest Time 15 mins Total Time 7 hrs 15 mins
Difficulty: Intermediate Cooking Temp: 121  C Servings: 6 Estimated Cost: £ 25 Calories: Approximately 450 per serving Best Season: Fall
Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Party Pleaser Party Pleaser

Ingredients

For the Smoked Ribs:

For the Birria Consomé:

For the Tacos:

Instructions

  1. Smoking the Short Ribs:

    • Season the Ribs: Mix salt, pepper, and garlic powder. Pat ribs dry and coat generously with the rub. Let rest at room temp for 30 minutes.
    • Preheat Smoker: Set your Ninja Flexflame to 121°C (250°F). Add wood pellets of choice.
    • Smoke Ribs: Place ribs on the grill with space between. Smoke for 4 hours, spritzing every hour with the vinegar-water mix. Aim for an internal temp of 88°C (190°F).
    • Rest and Shred: Rest smoked ribs for 15 minutes, then shred meat off the bones.

  2. Making the Birria Consommé:

    • Prepare Chili Paste: Rehydrate chilies in hot water for 15 minutes, then blend into a paste.
    • Sauté Aromatics: In a large pot, sauté onion until soft, add garlic, then the chili paste. Cook until fragrant.
    • Build Consommé: Add tomato paste, spices, apple cider vinegar, and broth. Simmer for 30 minutes. Season to taste.
    • Combine Beef and Consommé: Stir shredded beef into the consommé. Simmer for 10 minutes

  3. Assembling the Tacos:

    • Heat the Flexflame Griddle: Preheat the griddle on medium-high heat. Ensure it’s clean and lightly oiled to prevent sticking.
    • Dip the Tortillas: Dip each tortilla into the warm birria consomé, ensuring it's well-coated with the rich, flavorful broth.
    • Cook and Fill: Place the dipped tortilla directly on the Flexflame griddle. Add a generous portion of shredded beef to one side of the tortilla. Sprinkle shredded cheese on top if desired.
    • Fold and Crisp: Fold the tortilla over the filling and press gently with a spatula. Allow it to cook until the outside is golden and crispy, about 2-3 minutes per side. Flip carefully to crisp both sides evenly.
    • Serve: Remove the tacos from the griddle and garnish with fresh coriander. Serve immediately with a side of consommé for dipping and lime wedges for that zesty finish.

Equipment

  • Ninja FlexFlame

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Extra Kick: Add chipotle powder to the consommé for added heat.

Keywords: smoked beef tacos, birria tacos recipe, BBQ short ribs, Ninja Flexflame, consommé tacos, shredded beef recipe
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Lee Bishop - Smoke & Sear

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A slightly different post from the usual BBQ stuff . . .

A few of the projects I’ve been working on are now coming to the end of the line, which means I’ve got some space opening up for new work.

Through @digital.ember , I work with businesses on websites, digital marketing, SEO, content and ongoing support — whether that’s a one-off project or something more retained.

And on the Smoke & Sear side, I’m also looking to ramp up the number of paid collaborations with BBQ, outdoor cooking, food and lifestyle brands.

I’m completely open when it comes to the numbers too. If a brand wants to know what my social reach looks like, how the website performs, audience figures, traffic, engagement etc, I’m more than happy to share it. I’ve always thought it’s better to be an open book.

Smoke & Sear itself has now passed 1,000,000 website sessions, which I’m pretty proud of considering it started life as a hobby.

The honest bit is that with three kids full-time, jumping back into the corporate world isn’t particularly straightforward, so I’m doing what I can to keep building work around family life.

No sob story. Just putting it out there.

So if you:

need a website building or improving,
need some digital marketing help,
want ongoing support,
or you’re a BBQ/food brand looking for someone to work with . . .

Drop me a message.

Even if it’s just to have a chat and see whether there’s a fit.

🔥 DigitalEmber
🔥 Smoke & Sear

12 3
Open
A slightly different post from the usual BBQ stuff . . . A few of the projects I’ve been working on are now coming to the end of the line, which means I’ve got some space opening up for new work. Through @digital.ember , I work with businesses on websites, digital marketing, SEO, content and ongoing support — whether that’s a one-off project or something more retained. And on the Smoke & Sear side, I’m also looking to ramp up the number of paid collaborations with BBQ, outdoor cooking, food and lifestyle brands. I’m completely open when it comes to the numbers too. If a brand wants to know what my social reach looks like, how the website performs, audience figures, traffic, engagement etc, I’m more than happy to share it. I’ve always thought it’s better to be an open book. Smoke & Sear itself has now passed 1,000,000 website sessions, which I’m pretty proud of considering it started life as a hobby. The honest bit is that with three kids full-time, jumping back into the corporate world isn’t particularly straightforward, so I’m doing what I can to keep building work around family life. No sob story. Just putting it out there. So if you: need a website building or improving, need some digital marketing help, want ongoing support, or you’re a BBQ/food brand looking for someone to work with . . . Drop me a message. Even if it’s just to have a chat and see whether there’s a fit. 🔥 DigitalEmber 🔥 Smoke & Sear

🔥 THE LAZY BUZZARDS BBQ 2026 🔥

Some weekends you enjoy . . .

Some weekends you remember.

This was definitely one of those.

Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done.

A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community.

Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about.

This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year.

Could you see yourself competing one day? Let me know in the comments . . .👇🔥

#TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

69 13
Open
🔥 THE LAZY BUZZARDS BBQ 2026 🔥 Some weekends you enjoy . . . Some weekends you remember. This was definitely one of those. Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done. A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community. Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about. This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year. Could you see yourself competing one day? Let me know in the comments . . .👇🔥 #TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

Six years ago I stepped into the UK BBQ scene.

I had no idea that buying a smoker during lockdown would completely change my life.

Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers.

But the numbers aren’t what I’m most proud of.

It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking.

A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️)

Then there’s @fourge.bbq . . .

Starting a business with three great lads I met through the BBQ community is genuinely a dream come true.

It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks.

Thank you to everyone who’s followed my journey over the last six years.

I’m just one bloke trying to do his small part to help push UK BBQ forward.

Here’s to the next chapter. 🔥🇬🇧

#UKBBQ #OutdoorCooking #PassTheFlame

106 11
Open
Six years ago I stepped into the UK BBQ scene. I had no idea that buying a smoker during lockdown would completely change my life. Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers. But the numbers aren’t what I’m most proud of. It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking. A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️) Then there’s @fourge.bbq . . . Starting a business with three great lads I met through the BBQ community is genuinely a dream come true. It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks. Thank you to everyone who’s followed my journey over the last six years. I’m just one bloke trying to do his small part to help push UK BBQ forward. Here’s to the next chapter. 🔥🇬🇧 #UKBBQ #OutdoorCooking #PassTheFlame

First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥

Six rounds. Two days. Nine teams. A LOT of pork.

Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire.

Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow.

UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend.

Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥

#CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

49 2
Open
First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥 Six rounds. Two days. Nine teams. A LOT of pork. Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire. Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow. UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend. Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥 #CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief.

Most regions went suspiciously quiet.

But two actually stepped up.

SOUTH vs NORTH

The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust.

Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream.

And honestly, this is exactly what it was meant to be about.

People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from.

But… there can only be one winner.

To vote, comment:

SOUTH

or

NORTH

I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026.

More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch.

Now then…

Who gets the glory?

SOUTH or NORTH?

68 128
Open
This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief. Most regions went suspiciously quiet. But two actually stepped up. SOUTH vs NORTH The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust. Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream. And honestly, this is exactly what it was meant to be about. People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from. But… there can only be one winner. To vote, comment: SOUTH or NORTH I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026. More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch. Now then… Who gets the glory? SOUTH or NORTH?