Beef Dino Ribs Tacos with Salsa

STEP ONE:

Using olive oil as a binder, generously season the beef short rib with salt and pepper on both sides. Preheat the smoker to 250°F (121°C).

STEP TWO:

To properly monitor the internal temperature of your ingredients, use a ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer. Insert its probes deep into the thickest part of the ribs and monitor its cooking progress using your phone.

STEP THREE:

Put the beef dino ribs onto your smoker. Melt some butter to brush on top of the ribs.

STEP FOUR:

Once the internal temperature reaches 160-180°F (71°C-82°C), remove from heat and wrap in foil, then return to the grill.

STEP FIVE:

Boil green tomatoes and onions until soft. Put in a food processor along with sliced jalapeno peppers, and fresh parsley. Mix, then add salt and lime juice.

STEP SIX:

Cook until the internal temperature reaches 200°F-210°F (93°C-99°C). Remove from heat, and let rest for about 20-30 mins.

STEP SEVEN:

Shred the beef. Garnish using the sauce along with cut onions, parsley, and lime juice.