Get ready to hit a home run on game day with this irresistible recipe for Smoky Birria Beef Short Rib Sliders! Crafted by the talented Josh Hunt Griddlin', this dish celebrates a fusion of traditional Birria with the American classic slider, all with a smoky twist. These sliders are perfect for impressing your guests during sports events or any casual gathering. Follow these steps to create this mouthwatering dish that is sure to be a crowd-pleaser!
Ingredients:
- 2 lbs beef short ribs
- Meat Church Holy Cow BBQ Rub (or your preferred beef rub)
- 2 jars of birria sauce (traditional Mexican stew sauce)
- St. Pierre Brioche Slider Rolls
- 1 cup Oaxaca cheese, shredded (or mozzarella as a substitute)
- 1 white onion, finely chopped
- Fresh cilantro, chopped
- Traeger & Louisville Slugger Hardwood Pellets (for smoking)
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours and 20 minutes
Servings: 6-8
Equipment: Pellet Smoker, Aluminum Pan, Knife, Cutting Board
Instructions:
1. Preheat your pellet smoker to 185°F, setting it to the 'super smoke' feature if available.
2. Season the beef short ribs generously with Meat Church Holy Cow BBQ Rub or your choice of beef rub.
3. Place the seasoned ribs on the smoker and let them acquire a smoky flavor for about 2 hours.
4. Meanwhile, pour two jars of birria sauce into an aluminum pan and place it in the smoker alongside the ribs to infuse it with smoke.
5. After 2 hours, increase the smoker temperature to 350°F.
6. Carefully remove the ribs and the birria sauce from the smoker. Place the ribs into the sauce pan, ensuring they're well coated.
7. Cover the aluminum pan tightly with foil and return it to the smoker for approximately another 2 hours, or until the ribs reach an internal temperature of 212°F.
8. Remove the ribs from the smoker, shred the meat, and mix it back into the birria sauce in the pan, allowing the meat to soak up the flavors.
9. Slice the St. Pierre Brioche Slider Rolls in half. Spread a generous amount of Oaxaca cheese on the bottom halves and place them on the grill to allow the cheese to melt slightly.
10. Heap the birria beef on top of the melted cheese. Place the top halves of the rolls on and let them toast for a couple more minutes until everything is nicely melted together.
11. Transfer the remaining birria sauce into a serving pot for dipping.
12. Garnish the sliders with chopped white onion and fresh cilantro.
13. Carefully separate the sliders, serve them with the sauce pot, and enjoy the sensational cheese pull when bitten into!
14. For a truly indulgent experience, dip the sliders into the warm birria sauce before each bite, and savor the flavors of the smoky beef paired with the rich, spiced sauce.
Cooking Tip: For an even deeper smoke flavor, consider adding a smoke tube filled with additional hardwood pellets to the smoker during the initial smoking phase.
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Find more innovative recipes like this on Josh Hunt Griddlin's YouTube channel: https://www.youtube.com/@joshhunt_griddlin
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Birria Sliders