One of my favorable memories as a kid is going to the ball game and enjoying nachos. It was a tradition for my family and it has always been with me since. Another favorite from my youth is Tater Tots, they have taken the place of the nachos whenever I am in charge of cooking. Let’s fast forward some time with some experience under my belt with smoking/bbq and what has been created is my Loaded Beef Rib Tater Tots.
I used short beef ribs, they are highly marbled and when you smoke them properly they shred like butter with tremendous flavor. I add a few handfuls of the shredded beef on top of crispy fried tater tots (fried in wagyu beef tallow) and garnish with smoked salsa, homemade queso, fresh produce, and Crema. The results are out of this world!
Okay, let’s jump into the recipe!
Loaded Beef Rib Tater Tots
- 3 Individual slabs of Beef Short Ribs
- Wagyu beef tallow link at the bottom of the recipe!
- 1 bag Tater tots
- Mexican crema
- Red onion diced
- Roma tomato cored and diced
- Scallions diced
- 2 tbsp Kosher salt
- 2 tbsp Coarse black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Spanish smoked paprika
- 1 tsp Mexican chili powder
- 1 tsp Dry mustard powder
- 1 tsp Cayenne pepper
- 3 Tomatillos
- ⅓ Red onion
- 1 Jalapeño
- 4 cloves Garlic
- ½ cup Cilantro
- 1 Lime juiced
- Salt to taste
Homemade Cheese Sauce
- 2 cups Heavy cream
- 8 oz Monterey Jack Cheese Shredded from the block
- 8 oz Smoked gouda Shredded from the block
- 9 oz Sharp cheddar cheese
- 1 tsp Garlic powder
- 1 tsp Chili powder
- Start off by prepping the beef short ribs by scoring the fat cap and then season generously with the dry rub mixture above.
- Have your smoker fired up at 250 degrees F. With hickory wood chunks. Place the beef ribs on and let them roll until 165 degrees F. Internal. Depending on the thickness, this can be about 3 hours.
- Using butcher’s paper, add a few tablespoons of beef tallow and place the beef rib on top and add another tablespoon or two on top and wrap tight. Do this to every beef rib and place them back on the smoker at 250 degrees F. Add the tomatillo, red onion, jalapeño, and garlic at this time to the smoker. Remove after 40-45 minutes and place in the food processor with cilantro. Lime juice and salt. Place in a jar in the fridge until you need it.
- Remove the beef ribs from the smoker when they are probe tender, about another 2-3 hours. Place in an aluminum pan and put inside a cooler for a one-hour rest.
- After one hour, remove and shred the beef ribs and wrap them back in the aluminum pan to keep warm.
- Add beef tallow into a cast iron skillet and fry your tater tots. 350 degrees for 3-4 minutes for crispy tater tots. Place them in a bowl and cover them with aluminum foil. Season with salt, garlic, and pepper.
- Place a saucepan over medium heat. Add the heavy cream and let warm for a few minutes, add 8 ounces of jack cheese and whisk in, repeat with all the cheese and once it’s all melted to a good consistency, add the seasoning.
- Assembly time, load the tater tots on a plate, the cheese sauce, loads of shredded beef, Crema, and then your fresh product (red onion, Roma tomatoes, and scallions).
- Serve and enjoy with family and friends!
DID YOU ENJOY THIS LOADED BEEF RIB TATER TOTS RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe