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Smoked Beef Short Ribs Birria Tacos Recipe

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

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

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
Lee Bishop - Smoke & Sear

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🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥

Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game.

Then out of nowhere – Bradley Smoker dropped me a message.

Wanna help us create some content?

Honestly, I was blown away.

Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon.

✅ Hot & Cold smoking
✅ Dual built-in probes
✅ Bluetooth monitoring via the app
✅ Sleek AF portable folding table (seriously – best I’ve seen)

So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in!

But now the big question is . . .

What should go on first?!

Let me know what you’d christen the Raven with 👇

#gifted #BradleyRaven

111 38
Open
🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥 Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game. Then out of nowhere – Bradley Smoker dropped me a message. Wanna help us create some content? Honestly, I was blown away. Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon. ✅ Hot & Cold smoking ✅ Dual built-in probes ✅ Bluetooth monitoring via the app ✅ Sleek AF portable folding table (seriously – best I’ve seen) So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in! But now the big question is . . . What should go on first?! Let me know what you’d christen the Raven with 👇 #gifted #BradleyRaven

The Picanha Tasting Board Nobody Asked For . . .

Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated.

Sliced the picanha into 4 steaks.

Cooked to 4 different levels of doneness.

Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper.

Fire-roasted sweetcorn and cherry toms on the side for good measure.

The mission: Find out how they really like their steak.

The result: Medium rare / medium. Cowboy butter all round.

The well-done one? The dog’s still licking her chops.

Job done. Legends!

Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.

185 30
Open
The Picanha Tasting Board Nobody Asked For . . . Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated. Sliced the picanha into 4 steaks. Cooked to 4 different levels of doneness. Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper. Fire-roasted sweetcorn and cherry toms on the side for good measure. The mission: Find out how they really like their steak. The result: Medium rare / medium. Cowboy butter all round. The well-done one? The dog’s still licking her chops. Job done. Legends! Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.