Ingredients
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Main
The ultimate surf and turf. Delicious cedar planked salmon smothered in a generous helping of beef rib birria. Add the birria sauce for dipping and you'll be smiling from ear to ear. The easy to use Konnected Joe Digital Charoal Grill and Smoker makes this recipe a fun way to show off to friends and family. This app enabled ceramic grill will make you the talk of the barbecue.
Instructions
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01
Rub half of the avocado oil over the beef ribs. Cover all sides with the brisket rub. Set aside while you make the birria sauce.
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Ingredients
- 2 pounds beef short rib bone-in
- 2 tablespoons avocado oil
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02
Add all of the birria sauce ingredients to a pot (except the beef broth and apple cider vinegar), add water till everything is covered, and bring to a boil. Then, simmer for 20 minutes. Dump the pot of ingredients into a strainer
Ingredients
- 3 guajillo chiles dried (seeds removed)
- 3 ancho chiles dried (seeds removed)
- 2 chiles de arbol dried (seeds removed)
- 1/2 white onion peeled
- 3 garlic cloves peeled
- 2 roma tomatoes
- 1/2 tablespoon black peppercorn
- 2 bay leaves
- 1/4 teaspoon cinnamon
- 1/2 tablespoon oregano
- 1/2 tablespoon coriander seeds
- 1/4 teaspoon cloves ground
03
Move all of the strained ingredients to a blender, add the beef broth / apple cider vinegar, and blend till it's extremely smooth (at least as much as you can). Set aside.
Ingredients
- 4 cups beef broth
- 1/4 cup apple cider vinegar
04
Heat a dutch oven to medium high heat. Add the rest of avocado oil. Hard sear all sides of the beef ribs to your liking. I prefer a little more than just browning
Ingredients
- 2 tablespoons avocado oil
05
Leave the ribs in the dutch oven after the last sear, turn off the heat, and pour the sauce over top.
06
Heat your grill to 300 degrees indirect. Add the dutch oven to the grill (with lid on) and cook until the meat is fall of the bone. It can typically take anywhere from 3-4 hours.
07
After done cooking, remove the ribs bones (although leave in the pot) and shred the meat as much as possible. You can use the bones to help tear it apart while in the sauce. Mix thoroughly. Set aside or put on the stovetop at low heat just to keep warm
Salmon (cedar planked)
08
Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat each portion with the seafood seasoning.
Ingredients
- 1 whole salmon filet (skin on)
- 2 tablespoon seafood seasoning of choice
09
Heat your grill to 400 degrees F. Add the planked salmon to the grill. Cook for roughly 15 minutes until almost cooked through. Scoop the birria meat on top of the salmon and smother each filet. Continue cooking until the internal temperature of the salmon reaches 125 degrees F, or your desired doneness.
10
Remove the salmon from the grill and top with 1 tbsp of the cilantro
Ingredients
- 2 tablespoon cilantro chopped
11
Pour some of the birria sauce into a small bowl and top with the rest of the cilantro
Ingredients
- 2 tablespoon cilantro chopped
12
When taking a bite of the birria smothered salmon, first dip into the birria sauce. You won't regret it. The ultimate surf and turf.
