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.
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Set 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.
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