Overview

Beef shank and short rib take smoke, then braise in a deep red chili adobo until spoon‑tender. The result is rich, gelatinous birria with a clean consomé for dipping or sipping.

Ingredients

• Beef shank, cross‑cut, bone‑in: 3.5 lb (1.6 kg)
• Beef short ribs, English‑cut: 3 lb (1.36 kg)
• Kosher salt for dry‑brine: 37 g (about 2 tbsp Morton or 3 tbsp Diamond Crystal), plus more to finish consomé
• Black pepper: 2 tsp (6 g)
• Dried guajillo chiles: 8 pods (about 40 g)
• Dried ancho chiles: 4 pods (about 30 g)
• Dried pasilla chiles (optional): 2 pods (about 14 g)
• Chipotle in adobo (optional heat): 1–2 peppers (20–40 g)
• Garlic: 8 cloves (30 g)
• White onion: 1 medium (200 g), quartered
• Roma tomatoes: 2 (250 g) or fire‑roasted tomatoes: 1 cup (240 g)
• Apple cider vinegar: 2 tbsp (30 ml)
• Beef stock (or water): 4–5 cups (950–1200 ml), warmed
• Ground cumin: 2 tsp (6 g)
• Mexican oregano: 2 tsp (1 g)
• Ground clove: 1/8 tsp (pinch) or 2 whole cloves
• Ceylon cinnamon: 1/2 tsp ground or a small stick
• Bay leaves: 2
• For serving (optional): corn tortillas, diced white onion, chopped cilantro, lime wedges, mild melting cheese

Equipment

• Offset, kettle, or pellet smoker capable of steady 250°F (121°C)
• Instant‑read thermometer and/or leave‑in probe
• 12‑quart (11 L) Dutch oven or deep heavy foil pan with tight cover
• Blender and fine mesh strainer
• Large tongs and heat‑proof gloves
• Water pan (if your pit runs dry)
• Skillet or comal for toasting chiles and crisping tortillas

Wood

Post oak as the primary wood; add a small chunk of mesquite only if you like a sharper, more assertive smoke.

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 205 °F (96 °C)
Approx duration: 5.5 hours

Overview

This approach respects birria’s braising roots while leaning on the pit for flavor. We dry‑brine beef shank and short rib, smoke to build bark and complexity, then braise in a classic chili adobo until the collagen melts and the bones loosen. The braising liquid is your consomé—strain, season, and serve hot with tortillas.

Why Shank and Short Rib

Shank brings marrow, gelatin, and that unmistakable beefy depth. Short rib adds a higher fat content and broad strands that shred beautifully. Together they balance richness and structure, and both can take assertive smoke. Expect bone‑forward savor in the consomé and silky, juicy meat for tacos or bowls.

Prep: Trim and Dry‑Brine

Lightly trim any hard surface fat and dangling silverskin; leave most fat on to protect the meat during the smoke. Weigh the meat and dry‑brine at about 1.25% salt by weight (roughly 37 g salt for 3.0 kg / 6.5 lb of beef). Season meat evenly with the measured salt and a light dusting of black pepper, then rest uncovered on a rack in the fridge 6–24 hours. This firms the surface for better smoke and seasons deeply without muddying the adobo.

Make the Chili Adobo and Consomé Base

Stem and deseed the dried chiles. Briefly toast them in a dry skillet until fragrant (30–60 seconds per side), then soak in hot water until pliable (15–20 minutes). Char the onion wedges and tomatoes in the same skillet or under a broiler until blistered. Blend softened chiles with garlic, the charred onion and tomatoes, cumin, Mexican oregano, a small piece of cinnamon, clove, vinegar, and enough beef stock to move the blades. Strain for a smooth adobo. Reserve remaining stock for the braise. This adobo is the backbone of your consomé: earthy guajillo for color, ancho for raisiny depth, and pasilla/chipotle as optional accents.

Set Up the Pit

Run the cooker clean at 250°F (121°C) with steady, thin blue smoke. Post oak is ideal for beef; you can add a small chunk of mesquite if you like a sharper edge. Use a water pan if your pit runs dry. Arrange the meat cold from the fridge to help smoke adherence, bones shielding the lean when possible.

Smoke, Then Braise

Smoke the shank and short ribs at 250°F (121°C) until the exterior is bronzed and the internal temperature reaches about 160–170°F (71–77°C), typically 2.5–4 hours depending on thickness and pit behavior. Transfer to a heavy Dutch oven or deep foil pan. Pour in the adobo, add enough warm beef stock to come halfway up the meat, and tuck in bay leaves. Cover tightly and return to the pit (or a 300°F / 149°C oven) to braise. Cook covered until probe‑tender, about 203–208°F (95–98°C) internal and the bones wiggle loose, usually 2–3.5 hours more. Doneness check: a skewer or thermometer should slide into the shank with almost no resistance and the meat should just begin to separate with a twist.

Finish, Shred, and Season the Consomé

Rest the covered pot off heat 20–30 minutes to let juices settle. Lift out the meat and bones. Skim some fat from the surface of the liquid; reserve that fat for crisping tortillas. Strain the liquid through a fine sieve for a clear consomé. Reduce briefly if you want a more concentrated sip, then season to taste with salt and a touch more vinegar or a squeeze of lime to brighten. Shred the meat in large strands, discarding gristle while keeping the tender connective tissue that melts on the tongue. Hold the consomé hot (above 140°F / 60°C) for service.

Serve

For traditional tacos, dip warm corn tortillas in a little reserved fat, fill with meat, top with diced white onion and cilantro, and serve with hot consomé for dipping. For quesabirria, melt a mild, melty cheese in the tortilla first, then add meat and crisp on a griddle. The consomé also shines as a broth with a scoop of rice and a ladle of shredded beef.

Food Safety

Handle raw beef and cutting boards with care; wash hands and tools after contact. Keep hot foods above 140°F (60°C). Cool leftovers in shallow containers so they pass 70°F (21°C) to 40°F (4°C) within 4 hours, then refrigerate. Reheat consomé and meat to at least 165°F (74°C) before serving. Consume refrigerated leftovers within 3–4 days or freeze up to 3 months. If you dipped tortillas in reserved fat, keep that separate and refrigerated; reheat only what you need.

Troubleshooting and Pit Notes

If the bark softens during the braise, that’s normal—the adobo trades bark for silky texture and flavor. If the meat feels tight at 200°F (93°C), keep braising; shank and short rib often need a few more degrees. If smoke is heavy or bitter, back off airflow restrictions and burn cleaner splits; birria’s adobo amplifies smoke, so thin blue is key. If your pit runs cool in winter, it’s fine to finish the covered braise in the oven—no flavor penalty once covered.

Notes

• Plan on 2.5–4 hours of smoke to 160–170°F (71–77°C) internal, then 2–3.5 hours covered braise to 203–208°F (95–98°C) and probe‑tender.
• Salt amounts vary by brand; when in doubt, weigh your salt for the dry‑brine and adjust final consomé seasoning to taste.
• Strain the adobo after blending for a silky consomé; bitterness often comes from unstrained chile skins and seeds.
• Reserve a few tablespoons of the skimmed beef fat to brush tortillas before crisping.
• If the liquid reduces too much during the braise, top up with warm stock to keep it at least one‑third up the sides of the meat.
• Post oak + a touch of cherry yields great color if you want a brighter red bark before the braise.