Beer Brined Grilled Costillas/Beef Short Ribs
- 1 2 lbs of Costillas/Beef Short Ribs
- 2 Chef Merito Carne/Meat Seasoning: to taste.
- 3 32 oz Tecate Beer or favorite Mexican beer.
- 4 6 Limes.
- 5 One Jalapeño (Sliced)
- 6 One Serrano (Sliced)
- 7 Four Cebollitas
- 8 Olive Oil: Light Drizzle
- 9 Char-Griller Grills Akorn Kamado, Blue
- 10 Fogo Quebracho Lump Charcoal.
Beer is one of the best brines for short ribs. It helps break down the meat and makes it super tender, and makes the end product taste that much better. These Beer Brined Beef Short Ribs are perfect for tacos and are a great, quick weeknight meal.
Instructions - Beer Brine
- Use a large plastic zip bag or bowl.
- Slice & squeeze limes.
- Add beer.
- Tip: add the squeezed lime peels to the zip baggie or bowl for additional flavor and also to squeeze on the Costillas/Beef Short Ribs when grilling.
- Add Chef Merito Carne/Meat Seasoning to taste.
- Slice & add jalapeno.
- Slice & add serrano.
- Mix beer brine thoroughly.
- Add Cebollitas.
- Once the brine is mixed, add it to the Costillas/Beef Short Ribs & sliced Jalapeño.
- Then rest for a minimum of two hours. Best if it rests for 24 hours.
- Pre-heat grill to 370°-400°
- Tip: spray grill grates with canned Olive, canola or Vegetable oil.
- Add cebollitas, limes & jalapeño to the grill.
- Add the Costillas/Beef Short Ribs to the grill. Grill for 8-10 minutes on each side or to personal preference.
- Tip: squeeze lime peels on to the meat while it’s cooking. The limes become filled with the beer brine and the additional flavor and moisture it adds is amazing.
- Tip: also add additional Chef Merito Carne/Meat Seasoning to both sides of the meat while on the grill.
- When the meat is removed. Allow it to rest for 5-10 minutes before slicing/dicing.
- After resting slice and dice the meat
- Warm tortillas on grill for roughly one minute.
- Tip: lightly and olive oil to both sides of the tortillas.
- Serve with fresh salsa, limes, jalapeño & tortilla chips.