Smoked Short Rib Tostadas with Tomatillo Salsa Recipe

1. In a small bowl, combine the chili, garlic, onion, cumin, oregano, brown sugar, and salt. Thoroughly rub the beef short rib plate with the mixture and allow it to sit, uncovered, for at least 40 minutes, or overnight in the fridge. 
2. Before you start the BBQ, add wood chips to a smoker pipe or box, or layer chunks of wood throughout some unlit charcoal. Preheat your gas or charcoal grill to 300°F (149°C) and prepare to use the indirect method to smoke the short rib plate. We recommend using oak, mesquite, or hickory for this cook. 
3. Smoke the beef for 3 hours, or until an internal temperature of between 140°F and 170°F (60°C to 82°C). Check on the beef periodically and spray with water, beer, or cider vinegar if it begins to look dry in spots. 
4. While waiting for the beef to smoke, bring the dried chilies garlic, cinnamon, and beef stock to a simmer for at least 15 minutes to ensure all of the flavors are commingled well. Remove the cinnamon and blend the stock. For extra smoothness, pass the beef stock mixture through a mesh sieve. 
5. Make the crema by whisking together the sour cream, mayo, lime juice, zest, and seasoning to taste with salt. Set into the fridge until needed. 
6. Prepare the tomatillo salsa ingredients by peeling the papery skin from the tomatillos and cutting them into large chunks, same with the onion. Peel the garlic and stem the jalapenos. Toss with oil, and season to taste with salt and pepper. 
7. After 3 hours or at a temperature of 170°F (82°C) max, remove the beef and wrap in foil. Before you seal up the rib plate, pour about 1/3 to ½ of the beef stock mixture into the foil packet with the ribs. Return the wrapped ribs to the grill and continue cooking until an internal temperature of 205°F (96°C) is reached, around 2 hours. In the last 30 minutes of cooking the beef, arrange the tomatillo, onion, garlic, and jalapenos directly over the charcoal. Use a grill topper to keep them corralled if needed. Grill until charred.
8. Remove the ribs and tomatillos from the grill and allow the beef to rest before shredding.
9. Add the veggies to a blender and pulse until well pureed. Taste and season with additional salt and pepper as needed.
10. While the beef is resting, rake the coals of your grill, you may need to light and add another ¼ load of lit charcoal. If using a gas grill, just increase the temperature of the burners. Add a cast iron griddle or frying pan over the heat. 
11. Finally, add a little oil to the griddle or frying pan and toast the tortillas until puffy, about 30 seconds per side. Top with the shredded beef, cheese, your salsa, and some crema.

While this recipe for Smoked Short Rib Tostadas with Tomatillo Salsa may need a little patience, it is definitely well worth the effort. Fragrance alone will have you floating your way over to the dinner table! Feel free to substitute hotter ingredients if you would prefer spice or use store-bought toppings instead of making your own. One thing is certain, no matter how you make this meal and on what grill, your Cinco De Mayo or Taco Tuesday will never be the same! What is your favorite Cinco De Mayo BBQ recipe? Share your homemade recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!