Tex Mex Smoked Beef Rib Twice Baked Potatoes
These Tex Mex Smoked Beef Rib Twice Baked Potatoes turn a low-and-slow smoked classic into an over-the-top loaded side dish. Beef plate ribs are seasoned with Spanglish Asadero Tex Mex Chicken & Steak Seasoning and smoked until fall-apart tender, then piled onto creamy twice-baked potatoes seasoned with Spanglish Asadero Garlic Salt Seasoning. Topped with fresh guacamole, corn poblano pico, and a smoky chipotle lime crema, every bite delivers rich, smoky, and bold flavor.
A true showstopper for a backyard cookout or special gathering, these loaded potatoes bring together barbecue and Tex-Mex flavor in one indulgent dish.
These Tex Mex Smoked Beef Rib Twice Baked Potatoes turn a low-and-slow smoked classic into an over-the-top loaded side dish. Beef plate ribs are seasoned with Spanglish Asadero Tex Mex Chicken & Steak Seasoning and smoked until fall-apart tender, then piled onto creamy twice-baked potatoes seasoned with Spanglish Asadero Garlic Salt Seasoning. Topped with fresh guacamole, corn poblano pico, and a smoky chipotle lime crema, every bite delivers rich, smoky, and bold flavor.
A true showstopper for a backyard cookout or special gathering, these loaded potatoes bring together barbecue and Tex-Mex flavor in one indulgent dish.
Ingredients
Beef Ribs
1 rack 3-bone beef plate ribs (Dino bones)
Potatoes
4 large russet potatoes
2 Tbsp olive oil
3 Tbsp butter
½ Cup Monterey Jack cheese
¼ Cup diced onion
2 cloves minced garlic
⅓ Cup heavy cream
Guacamole
3 avocados
1 Roma tomato, diced
¼ Cup diced onion
1 jalapeño, diced
3 cloves minced garlic
Juice of 2 limes
¼ Cup chopped cilantro
Corn Poblano Pico
2 ears corn
2 poblano peppers
2 Roma tomatoes, diced
¼ Cup diced onion
2 cloves minced garlic
¼ Cup chopped cilantro
Juice of 1 lime
Chipotle Lime Crema
½ Cup sour cream
1 chipotle pepper in adobo
1 Tbsp adobo sauce
Juice of ½ lime
Instructions
Season the 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 the guacamole while the ribs smoke. Grill the corn and poblanos, dice, and mix into the pico.
Bake the potatoes at 400°F for 1 hour after coating with olive oil and Spanglish Asadero Garlic Salt seasoning.
Scoop out the potatoes and mix with the butter, cheese, onion, garlic, and cream. Fill the skins back up.
Top the potatoes with the shredded beef rib and more cheese. Bake at 350°F until melted.
Finish with Spanglish Asadero Carne Asada BBQ sauce, guacamole, corn pico, chipotle crema, and cilantro.
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