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.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryMulti-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessorySet the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Clean the short ribs and marinate in 1/2 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 - Cast Iron 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.
Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
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