Rich, tender, fall-apart short ribs turned into next-level tacosPerfect for the smoker or a slow braise—loaded with bold flavor and your signature seasoning.
Ingredients
For the Short Ribs:
2–3 lbs beef short ribs
Olive oil
Girls Gone Grillin’ SPG (with a Kiss of Onion)
Girls Gone Grillin’ Hot Hens (for a spicy kick)
1 onion, sliced
4 cloves garlic
1 cup beef broth
1/2 cup beer or red wine (optional but )
1 tbsp tomato paste
1 tsp cumin
1 tsp smoked paprika
For the Tacos:
Corn tortillas
Diced onion
Fresh cilantro
Lime wedges
Cotija cheese (optional)
Smoker Method (Best Flavor)
Season heavy:
Coat short ribs with olive oil, then hit with SPG + Hot Hens.
Smoke:
250°F for ~2.5–3 hours
Use oak or hickory
Braise to finish:
Place ribs in pan with broth, beer, onion, garlic, tomato paste
Cover and cook another 2–3 hours until fall-apart tender
Oven / Dutch Oven Method
Sear ribs in a hot pan until browned
Add all braising ingredients
Cover and cook at 300°F for 3–3.5 hours
Build the Tacos
Shred the short rib meat
Lightly char tortillas on the grill
Load with meat, onion, cilantro, squeeze of lime
Optional: drizzle with your Cherry Chipotle BBQ sauce for a sweet heat twist
Girls Gone Grillin’ Tips
Crisp the shredded meat in a hot skillet for taco truck vibes
Add pickled red onions for brightness
Want next level? Melt cheese in the tortilla before adding meat
