MEXICAN MESQUITE SMOKED BEEF BACK RIB TACOS COSTILLAS DE RES

10 lbs of beef ribs.
Beef Marinade Paste:
4oz Sherwood’s CHILTEPINE PEPPER Garlic Confit
4 Tbsp Organic Better Than Bullion Beef Base
2 Tbsp Gochvgan Chili Paste
2 Tbsp CHILTEPINE Garlic Infused Oil
2 Organic Coco Aminos (Soy Sauce Substitute)
2 tsp Red Wine Vinegar
12 Chiltepin Peppers
Pepper to taste
Marinate overnight.
Chiltepin Pepper Rub:
6 Chiltepin Peppers
3 Tbsp Hatch Green Chile Pepper
2 Tbsp Fine Ground Black Pepper
Script:
I smoked these ribs for 1 Hour and 45 minutes, until the internal temp was 190 F. I pulled them off the smoker, sealed them in a food safe container, and placed inside an insulated cooler to rest for a minimum of 2 hours before cutting into them so they rise in temp until it hits a final temp of 205 F. This process is what makes it fall off the bone. Cut them into individual ribs, sauce ‘em, then air fry for a few minutes and serve. Spray with Apple Cider Vinegar and beef broth every 30 minutes during cooking and once again before it goes down for a couple hour nap before its finale.
I separate the rib meat from the rib bones so that I can save the bones to make smoked beef broth in the future. Make tacos or enchiladas with the meat.
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