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Recipe courtesy of Claudette Zepeda-Wilkins from the 2018 Big Green Egg LifeStyle Magazine available for FREE at Outdoor Home!


  • 8lbs beef short ribs
  • Adobo
  • Tortillas

Adobo Ingredients

  • 8 guajillo chiles
  • 5 ancho chiles
  • 10 garlic cloves
  • 1/2 oz ginger
  • 2 medium onions
  • 2 cups water
  • 2 tsp freshly ground black pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp oregano
  • 8 sprigs thyme
  • 1/2 tsp ground cinnamon
  • 4 bay leaves
  • 3 tsp salt
  • 4 tbsp vinegar


  1. Set your EGG for indirect cooking with the convEGGtor at 350°F.
  2. In a Dutch oven, cook chiles, garlic, ginger and onions in a pot with water, until chiles are tender.
  3. Drain the water and process the mixture together with the rest of the adobo ingredients.
  4. Clean the short ribs and marinate in 1/2 of adobo mix for 2-3 hours.
  5. Remove from the marinade; add to the grid and smoke for 4 hours.
  6. Move the beef ribs to the Dutch oven and cover with the remaining adobo; move the Dutch oven to the EGG and cook for an additional 4 hours.
  7. Enjoy with optional minced onion, cilantro, and limes accompanied by tortillas!.

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