BBQ beef tacos are a delicious and festive dish, perfect for any gathering. The base of these tacos starts with short beef ribs, seasoned with a mix of salt, pepper, and garlic. Using cherry wood to smoke the ribs adds a deep, smoky flavor that really brings out the taste of the beef. Before smoking, we use a binder like mustard or oil to make sure the rub sticks well, ensuring every bite is flavorful.

For our toppings, we smoke Roma tomatoes, white onions, garlic, and poblano peppers alongside the meat. This method enhances their natural sweetness and adds a rustic flavor that complements the beef beautifully. Adding chipotle peppers to these smoked veggies creates a salsa that’s both spicy and smoky, balancing the richness of the meat perfectly.

The cooking process is key to making the beef tender and juicy. After smoking, we braise the ribs in a mix of beef stock and tallow, covered, to keep them moist. This combination of smoking and braising ensures that the beef is deliciously tender and full of flavor, ready to be piled onto warm tortillas for the ultimate taco experience.

Ingredients List

4-5 short beef ribs, trimmed
Salt, Pepper, Garlic Rub
Binder (such as mustard or oil)
1 1/2 cups beef stock
2 tablespoons beef tallow
3 Roma tomatoes
4-5 cloves garlic
2/3 of a white onion
3 poblano peppers
2 chipotle peppers in adobo sauce
1/2 cup fresh cilantro
Juice of 1 lime
Pinch of salt
Flour tortillas
Cheese (as needed)
Mexican crème (for serving)
Additional diced white onion (optional)
Extra cilantro and lime wedges (for garnish)

Instructions:

Begin by applying a binder to the trimmed beef ribs to help the dry rub adhere. Generously season the ribs with a salt, pepper, and garlic rub. Smoke the ribs at 250°F using cherry wood chunks for 2 1/2 hours to infuse them with a smoky flavor.
After smoking, transfer the ribs to a foil pan. Add beef stock and beef tallow to the pan, cover it, and place it back in the smoker. Continue cooking until the ribs are fork-tender, about 2-3 hours.
While the ribs are smoking, place Roma tomatoes, garlic cloves, white onion, and poblano peppers on a wire rack in the smoker. Smoke these for 40 minutes, then remove.
After smoking, place the poblano peppers in a ziplock bag to make peeling easier later. Blend the smoked Roma tomatoes, onion, garlic, chipotle peppers, cilantro, lime juice, and a pinch of salt until smooth to create the roasted salsa.
Once the beef is tender, remove it from the smoker, let it rest for 30 minutes in its juices, then shred it, discarding any excess fat, tissue, or bone. Keep the shredded beef covered to stay warm.
Preheat a griddle to 350°F. Clean and slice the poblano peppers into flat sections. Place the peppers on the griddle to char slightly. Warm flour tortillas on the griddle, flip them, sprinkle cheese on top, and allow it to melt. Remove the tortillas once they are toasted.
1. Assemble the tacos by placing shredded beef on the tortillas, topped with the fire-roasted salsa. Add optional diced white onion and fresh cilantro for garnish. Finish with a squeeze of lime and a drizzle of Mexican crème.

Below is a printable recipe card!

BBQ Beef Tacos

Difficulty: Medium

Print Recipe Pin Recipe

Course Appetizer, Main Course

Cuisine Mexican

Servings 8

Ingredients

4-5 short beef ribs trimmed
Salt Pepper, Garlic Rub
Binder such as mustard or oil
1 1/2 cups beef stock
2 tablespoons beef tallow
3 Roma tomatoes
4-5 cloves garlic
2/3 of a white onion
3 poblano peppers
2 chipotle peppers in adobo sauce
1/2 cup fresh cilantro
Juice of 1 lime
Pinch of salt
Flour tortillas
Cheese as needed
Mexican crème for serving
Additional diced white onion optional
Extra cilantro and lime wedges for garnish

Instructions

Apply binder to beef ribs, season with rub, and smoke at 250°F with cherry wood for 2 1/2 hours.
Place ribs in foil pan with beef stock and tallow, cover, return to smoker until tender (2-3 hours).
Smoke Roma tomatoes, garlic, onion, and poblano peppers for 40 minutes.
Blend smoked vegetables with chipotle peppers, cilantro, lime juice, and salt to make salsa.
Rest smoked beef for 30 minutes, shred, and cover.
Heat griddle to 350°F, char poblano peppers, warm and assemble tortillas with cheese.
Assemble tacos with beef, salsa, optional onion, cilantro, lime juice, and Mexican crème.

Keyword bbq beef tacos, easy smoked beef recipe, easy smoked beef ribs recipe, pulled bbq beef tacos, smoked beef recipe, smoked beef tacos

As you savor the last bite of your homemade BBQ beef tacos, reflect on the symphony of flavors that danced across your palate—the smoky tenderness of cherry-wood-smoked beef, the rustic charm of fire-roasted salsa, and the creamy touch of Mexican crème.

These tacos aren’t just a meal; they’re a celebration of rich, bold flavors brought to life in your own kitchen. Share these tacos with friends and family, and enjoy the rave reviews that are sure to come your way. Remember, every taco is not just food; it’s a story of tradition and creativity, one delicious bite at a time. Enjoy making, serving, and most of all, eating!