Cheesy Beef Rib Tacos

Name: Cheesy Beef Rib Tacos
Cuisine: Beef & Lamb
Ingredients: 4 Bone Plate Ribs; 1/4 Cup Kosher Salt; 2 Tbsp Black Pepper; 1 Tbsp Dried Thyme; 1/2 Tbsp Garlic Powder; 1/2 Tbsp Chili Powder; 1/2 Tbsp Allspice; 1 Green Apple; 3 Red Radish; 1/2 Jicama; Juice of 2 Limes; 1/4 Cup Cilantro, Chopped; 1/2 Cup Sour Cream; 1/2 Cup Mayonnaise; 2 Tbsp Kosher Salt; 2 Medium Avocados; 1.5 lbs Tomatillo; 1 Jalapeno; 1/2 White Onion; 3 Garlic Cloves; 1 Bunch Cilantro; 2 Limes, Juiced; 4 Tbsp Kosher Salt; 1 Tbsp Black Pepper; 4 Tbsp Olive Oil; 12 Corn Tortillas; 6 Cup Oaxaca Cheese or Mozzarella

Corey Siegel

Cuisine

Beef & Lamb

Ingredients

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4 Bone Plate Ribs
1/4 Cup Kosher Salt
2 Tbsp Black Pepper
1 Tbsp Dried Thyme
1/2 Tbsp Garlic Powder
1/2 Tbsp Chili Powder
1/2 Tbsp Allspice

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1 Green Apple
3 Red Radish
1/2 Jicama
Juice of 2 Limes
1/4 Cup Cilantro, Chopped
1/2 Cup Sour Cream
1/2 Cup Mayonnaise
2 Tbsp Kosher Salt

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2 Medium Avocados
1.5 lbs Tomatillo
1 Jalapeno
1/2 White Onion
3 Garlic Cloves
1 Bunch Cilantro
2 Limes, Juiced
4 Tbsp Kosher Salt
1 Tbsp Black Pepper
4 Tbsp Olive Oil

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12 Corn Tortillas
6 Cup Oaxaca Cheese or Mozzarella

Directions

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Preheat the Big Green Egg for indirect cooking to 250° F / 121° C with Wood Chunks throughout the coals.
Combine all spices together.
Remove any silver skin from the ribs as well as the back membrane.
Season the ribs heavily on all sides and place on the Big Green Egg.
Cook to an internal temperature of 203° F spritzing with Apple Cider Vinegar every hour.
Once the meat has reached 203° F, remove and wrap in butcher paper or foil and place in an insulated cooler, allowing the meat to rest for 1 hour before cutting.

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Thinly cut the apples, radish and jicama.
Combine all ingredients together.

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Cut the avocados in half, remove the pit and char on the grill.
Cut the tomatillos and onions, combine them with the garlic and olive oil.
Roast the mixture on the grill until everything is lightly charred.
Transfer the mixture to a blender with the charred avocado, lime juice, cilantro, salt and black pepper.
Blend until smooth and chill down.

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To assemble the tacos, place .5C cheese on each tortilla and melt the cheese while toasting the bottom.
Add on one or two slices of the beef rib.
Top it off with some apple-jicama slaw and enjoy!