🔥 Direct Heat Beef Rib Birria Tacos🔥 METHOD ⬇️ ✅ Season beef back ribs with coarse black pepper and seasoned salt and cook directly over the coals on top rack at 250-275° for 60 minutes meat side up. Flip and cook meat side down another 30 minutes or until internal temp reaches 180-190° and crust has set. ✅ For the braise, deseed 6 peppers listed below and remove stems. Sauté tomato, onion, garlic 3-4 minutes to soften, add in peppers and 2 cups beef stock and simmer for 10 minute. Pour sautéed mixture and braise ingredients below to blender. Blend until smooth. ✅ Pour braising liquid plus additional 4 cups beef stock over roast in a covered pan and cook 3-4 more hours at 225° until fork tender and internal temp reaches approx. 200-205° ✅ Remove roast and ladle the broth into a bowl. Rest roast for 30-60 minutes and pull meat into large shreds. ✅ Dip corn tortilla into layer of fat on top of broth and pan fry over medium heat for 30 seconds per side. Add meat & shredded Oaxaca or Mexican style cheese. Fold and fry on both sides at 1 minute per side. ✅ Add diced white onion and cilantro to the tacos and serve with lime wedges and the reserved broth for dipping after skimming off any remaining fat. Pro tip: Do not skim the fat before dipping the tortillas as that will help fry and crisp them up. Enjoy! BRAISE INGREDIENTS: - 4 DRIED GUAJILLO CHILES + 2 ANCHO, STEMMED & SEEDED - 4 GARMIC CLOVES -1 ROMA TOMATO -1 WHITE ONION, QUARTERED - 1 TSP CUMIN SEEDS - 1 TBSP PEPPERCORN - 1 TSP MEXICAN OREGANO - 2 CUPS BEEF STOCK - PINCH OF SALT & SUGAR OTHER INGREDIENTS: - 2 racks beef back ribs - Corn tortillas - 1 bunch cilantro, chopped - 1 white onion, finely diced - Lime wedges - Oaxaca or Mexican style shredded cheese PRODUCTS USED: 💨 @kamadojoe Big Konnected Joe 🌮 @elmilagrotortillasoficial Corn Tortillas 🧂 @fiestaspices Season All #birriatacos #birria #quesabirria #smokedbirria #kcfireandslice #tacos #taconight #iliketodip #kamadojoe #teamred