Tex Mex Smoked Beef Rib Twice Baked Potatoes
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
Directions
- 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.
- Make guacamole while ribs smoke. Grill corn and poblanos, dice, and mix into pico.
- Bake potatoes at 400°F for 1 hour after coating with olive oil and Spanglish Asadero Garlic Salt seasoning.
- Scoop potatoes and mix with butter, cheese, onion, garlic & cream. Fill skins back up.
- Top potatoes with shredded beef rib and more cheese. Bake at 350°F until melted.
- Finish with Spanglish Asadero Carne Asada BBQ sauce, guac, corn pico, chipotle crema & cilantro 🔥