Tejas Rodeo Co.’s Smoked Beef Rib Tacos with Tomato Poblano Jam

Pre-heat a smoker or grill to 220-235 degrees Fahrenheit for up to 1 hour prior to using.

In a small bowl combine salt, pepper, granulated garlic and mix thoroughly.

Pat ribs dry and season liberally on all sides padding the seasoning in to the meat.

Place the ribs into the smoker on indirect heat with the bone side down, if you are cooking on a grill carefully using a fire shovel push the ambers far to one side and place the ribs on the rack bone side down.

Allow ribs to smoke for 2 hours, remove ribs and wrap in aluminum foil and cook for an additional 90 minutes (Using a meat thermometer make sure ribs reach and internal temperature of 185 degrees)

Allow ribs to rest before slicing.

Pre-heat a smoker or grill to 220-235 degrees Fahrenheit for up to 1 hour prior to using.

Place garlic, chile de arbol and onions in to a piece of aluminum foil and wrap, place in to cooker along with tomatoes, tomatillos and poblano pepper (Only the garlic, chile de arbol and onion are wrapped in foil) cook for 45 to 60 minutes or until vegetables have become tender.

Allow vegetables to cool, remove outer skin from poblano pepper and discard, large dice tomatoes, tomatillos, poblano pepper and set aside.

In a small pot add water and piloncillo, bring to a simmer and allow piloncillo to melt, add in sprig of fresh thyme and bay leave.

To the small pot add in all the ingredients and season to taste with salt, mix thoroughly and simmer on low heat for approximately 25 minutes or until liquid has reduced by half. (Pick out chile de arbol, bay leave, thyme and discard)

Begin by pre-heating a griddle to heat tortillas.

In order, on to a hot tortilla place sliced smoked beef rib, salsa and garnish with Cilantro leaves.

Repeat the process until desired number of tacos have been made.