Smoky Braised Short Rib Tiki Tacos with Pineapple Pepper Salsa

Take your taco game to the next level with these Smoky Braised Short Rib Tiki Tacos! Tender, smoky short ribs are marinated and braised to perfection, then topped with a sweet and spicy pineapple pepper salsa for a vibrant, tropical kick. Perfect for backyard gatherings or taco night, these tacos bring bold, mouthwatering flavors wrapped in a warm tortilla.

Instructions

Marinate the Ribs

1. 01

   Combine all marinade ingredients in a bowl.

2. 02

   Reserve half of the marinade for braising. Pour the remaining marinade over the short ribs, ensuring they’re fully coated.

3. 03

   Cover and refrigerate overnight

Smoke the Ribs

4. 04

   Preheat the Kamado Joe to 250°F for indirect cooking.

5. 05

   Remove the ribs from the marinade, pat dry, and season generously with the beef rubs.

6. 06

   Place the ribs on the smoker and cook for 4 hours, spraying them hourly with the reserved marinade, until the internal temperature reaches 165°F.

Braise the Ribs

7. 07

   Heat the reserved marinade in a Dutch oven on the Kamado Joe or stovetop.

8. 08

   Add the smoked ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.

9. 09

   Cover and braise until the ribs are tender, about 2 hours.

Prepare the Pineapple Pepper Salsa

10. 10

    In a bowl, combine diced pineapple, onion, jalapeño, red bell pepper, orange bell pepper, green onions, and lime juice.

11. 11

    Stir to combine and set aside.

Assemble the Tacos

12. 12

    Shred the tender short ribs using two forks.

13. 13

    Warm tortillas on the grill.

14. 14

    Assemble tacos by layering shredded ribs and pineapple salsa onto each tortilla.

15. 15

    Serve with lime wedges and enjoy!

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