Beef
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Tex Mex Smoked Beef Rib Twice Baked Potatoes

Prep

cook

total

Ingredients

🥩 Beef Ribs:

  • 1 rack 3-bone beef plate ribs (Dino bones)
  • Spanglish Asadero Tex Mex Chicken & Steak seasoning

🥔 Potatoes:

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp Spanglish Asadero Garlic Salt seasoning
  • 3 tbsp butter
  • 1/2 cup Monterey Jack cheese
  • 1/4 cup diced onion
  • 2 cloves minced garlic
  • 1/3 cup heavy cream

🥑 Guacamole:

  • 3 avocados
  • 1 Roma tomato diced
  • 1/4 cup diced onion
  • 1 jalapeño diced
  • 3 cloves minced garlic
  • Juice of 2 limes
  • 1 tsp Spanglish Asadero Garlic Salt seasoning
  • 1/4 cup chopped cilantro

🌽 Corn Poblano Pico:

  • 2 ears corn
  • 2 poblano peppers
  • 2 Roma tomatoes diced
  • 1/4 cup diced onion
  • 2 cloves minced garlic
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 tsp Spanglish Asadero Garlic Salt seasoning

🌶️ Chipotle Lime Crema:

  • 1/2 cup sour cream
  • 1 chipotle pepper in adobo
  • 1 tbsp adobo sauce
  • Juice of 1/2 lime
  • 1/2 tsp garlic salt

Garlic Salt

Directions
  1. Season Dino bones 3 days ahead with Spanglish Asadero Tex Mex Chicken & Steak seasoning. Smoke at 250°F for about 8 hours until probe tender. Rest and shred.
  2. Make guacamole while ribs smoke. Grill corn and poblanos, dice, and mix into pico.
  3. Bake potatoes at 400°F for 1 hour after coating with olive oil and Spanglish Asadero Garlic Salt seasoning.
  4. Scoop potatoes and mix with butter, cheese, onion, garlic & cream. Fill skins back up.
  5. Top potatoes with shredded beef rib and more cheese. Bake at 350°F until melted.
  6. Finish with Spanglish Asadero Carne Asada BBQ sauce, guac, corn pico, chipotle crema & cilantro 🔥