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.

3 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.

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