Smoked Beef Birria

Recipe Courtesy of Claudette Zepeda-Wilkins

This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.


  • 8 lbs (3.6 kg) beef short ribs


Set the EGG for indirect cooking at 350F/177C.

Clean the short ribs and marinate in ½ of adobo mix for 2 to 3 hours. Add the short ribs to the grid and smoke for 4 hours. Move the beef ribs to a Dutch oven and cover with the remaining adobo; move the Dutch oven to the EGG and cook for an additional 4 hours.

Enjoy with minced onion, cilantro and limes accompanied with tortillas.

Adobo Ingredients

  • 8 guajillo chiles
  • 5 ancho chiles
  • 10 garlic cloves
  • ½ oz (14 g) ginger
  • 2 medium onions
  • 2 cups (480 ml) water
  • 2 tsp (10 ml) freshly ground black pepper
  • ½ tsp (3 ml) ground cloves
  • ½ tsp (3 ml) oregano
  • 8 sprigs thyme
  • ½ tsp (3 ml) ground cinnamon
  • 4 bay leaves
  • 3 tsp (15 ml) salt
  • 4 tbsp (60 ml) vinegar

Adobo Instructions

In a Dutch oven, cook chiles, garlic, ginger and onions in a pot with water, until chiles are tender. Drain the water and process together with the rest of the adobo ingredients.

6 thoughts on “Smoked Beef Birria

    1. I went to a local mexican grocery and bought dried chilies. Per the recipe, I boiled them with the other ingredients and discarded the water.

  1. This recipe looks awesome on paper, but it’s light on detail. I fixed this this past weekend and had to guess at details.

    I smoked the ribs whole, on the bone, for the first 4 hours with the marinade still on the meat. After 4 hours, I removed the ribs from the EGG and removed ALL of the meat from the bones. I chopped it and tossed it into the Dutch oven with the rest of the adobo for the next 2 hours. I added the minced onions and cilantro and let it cook for another 30 minutes.

    The result was good, but fatty and chewy, and not tasty enough to justify the $75 of 8 pounds of short ribs.

    It left me thinking that I could have made better use of some expensive meat.

  2. We are making this recipe as we speak. I agree with Lloyd and Chris. There are not enough details included in the recipe. we also bought dried chilis and cooked them down. but that was just a guess since the recipe didn’t say. We also bought short ribs on the bone because that’s all we could find where we live. I’m thinking Claudette probably meant boneless or there would be a step in the recipe directing us to remove meat from bones after smoking.Since Chris’s outcome was fatty and chewy, we are going to cook for the full 8 hours as indicated in the recipe and hope that it will be tender in the end. fingers crossed!

  3. My only question is do we discard the Adobo the meat was marinating In or do we reincorporate back into the rest of the Adobo when we add the meat into the Dutch oven?

Tell Us What You Think

Your email address will not be published. Required fields are marked *