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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1,066 24,141

🔥 GIVEAWAY TIME 🔥

I’ve teamed up with @meatupfestival to give away 2 adult full weekend tickets to Meat Up Festival 2026, worth £139.

📍 Ashley Showground, Cheshire
📅 1–2 August 2026
🎟️ Prize: 2 adult weekend tickets

I’ll be there myself with the FOURGE team, cooking up a storm and getting properly stuck into the fire, smoke and festival chaos.

This is the North’s only Field-to-Flame Festival — live fire cooking, butchery, farming, music, family zones, country pursuits, and enough BBQ energy to make your neighbours nervous.

To enter:

🔥 Follow @smoke.sear
🔥 Follow @fourge.bbq
🔥 Follow @meatupfestival
🔥 Like this post
🔥 Tag the person you’d love to bring for the weekend
🔥 Share this post

Enter as many times as you like — just tag that person you’d love to bring for the weekend. One tag per comment keeps it tidy, you absolute legends.

Winner picked at random on Friday 12th June.

Please watch out for fake accounts. We’ll never ask for bank details, card details, payment, or your secret wing sauce password.

This giveaway isn’t sponsored, endorsed or affiliated with Instagram/Facebook. The giveaway is also running on Facebook, but there are only 2 tickets up for grabs in total.

59 101
Open
🔥 GIVEAWAY TIME 🔥 I’ve teamed up with @meatupfestival to give away 2 adult full weekend tickets to Meat Up Festival 2026, worth £139. 📍 Ashley Showground, Cheshire 📅 1–2 August 2026 🎟️ Prize: 2 adult weekend tickets I’ll be there myself with the FOURGE team, cooking up a storm and getting properly stuck into the fire, smoke and festival chaos. This is the North’s only Field-to-Flame Festival — live fire cooking, butchery, farming, music, family zones, country pursuits, and enough BBQ energy to make your neighbours nervous. To enter: 🔥 Follow @smoke.sear 🔥 Follow @fourge.bbq 🔥 Follow @meatupfestival 🔥 Like this post 🔥 Tag the person you’d love to bring for the weekend 🔥 Share this post Enter as many times as you like — just tag that person you’d love to bring for the weekend. One tag per comment keeps it tidy, you absolute legends. Winner picked at random on Friday 12th June. Please watch out for fake accounts. We’ll never ask for bank details, card details, payment, or your secret wing sauce password. This giveaway isn’t sponsored, endorsed or affiliated with Instagram/Facebook. The giveaway is also running on Facebook, but there are only 2 tickets up for grabs in total.

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

93 16
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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

60 9
Open
First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!