Beef Rib Tacos – Cuso Cuts

Ingredients

• Beef Ribs **
• Taco Sauce
• CUSO’S DIRT® BBQ RUB
• Butter
• Beef broth
• 1 tbsp CUSO’S GRASS SEASONING
• 1 onion chopped
• ½ cup fresh Cilantro chopped
• 1 lemon juiced
• Pico de Giallo (1 tbsp per taco)
• Shredded cheese
• Guacamole (2oz per person)
• 10-inch burrito shells
• Like pork ribs, beef ribs have silver skin on the underside. Loosen it.
• Pull the silver skin off using a paper towel for a good grip
• Rub the ribs with taco sauce for a binder
• Sprinkle with CUSO’S DIRT ® BBQ RUB on both sides
• Put the ribs into a 250-degree smoker for about 3 hours (the meat will pull back from the bones.**
• Transfer the ribs into a pressure cooker with butter, beef broth, and more sauce (hot sauce, if you prefer)
• Sprinkle in CUSO’S GRASS SEASONING .
• Cook for 25 minutes, followed by a natural 15-minute natural down (the meat will fall off the bones.
• Warm the shells
• Assemble meat in the center topped with cilantro, onion, and cheese. Pico goes on one side, and guacamole goes on the other.