Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.
Beef Short Rib Barbacoa
• Tom Jackson
Like this kind of content?
Become an ATBBQ Insider to receive exclusive communications about Promotions, Sales, and Events!
You might also enjoy
Smoked Holiday Brisket
Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for...
Jalapeño Cheddar Burger
A Jalapeño Cheddar Burger is the perfect way to kick off the summer grilling season. Cheese and jalapenño stuffed burger...
Classic Beef Chili with Ground Brisket
Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe...
Lomo al Trapo | Colombian Beef Tenderloin
Lomo Al Trapo is a Colombian Beef Tenderloin prepared in a unique way. Chef Tom shows off this technique that...
Reverse Seared Standing Prime Rib Roast
This Reverse Seared Standing Prime Rib recipe may sound intimidating, but Chef Tom guides you through how to get to...
Kansas City Brisket & Burnt Ends
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Kansas City Style Brisket Slices & Burnt Ends! From...
Leave A Comment
Rating
0
Name *
Email *
Comment *