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.
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.
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.