- Get your charcoal started ahead of time. This will take the full 30 min to light so you’ll want to make sure you account for this. For tips to light charcoal check out our getting started video. You’ll want to run your smoker at 250-265 degrees for this cook.
While your NOMAD is heating up, slather your beef ribs with a binder (mustard) and season them with Zavala’s Beef Rub. Be sure to cover the entire beef rib rack to ensure you build a nice bark through the cook.
- Once the beef ribs have been seasoned, place the ribs on the offset side of the grill. It’s important to let these smoke low and slow so they don’t overcook in the first few hours. This is where you can add wood chips.
- While these beef ribs are smoking, you’ll have time to prep your Banh Mi taco toppings. You’ll want to first thinly slice your cucumber into discs and store in a plastic container. Refrigerate these since they will be used later. You’ll then want to cut the stems off the cilantro and also store in a plastic container. Prepping this will make plating the tacos much easier in the end.
- Next, you’ll want to thinly slice your carrots. We recommend using a kitchen mandolin to Julienne the carrots. While it’s not required at all, we recommend pickling the carrots for an extra level of flavor. To do that, you’ll just need to boil 1 part vinegar and 1 part water. As it approaches a boil, incorporate salt, sugar, Axel’s crushed red pepper seasoning, and coriander seeds.
- Once it reaches a boil, pour this into a mason jar that has your julienne carrots, sliced jalapeños and dill. Let this rest at room temperature until cool and refrigerate.
- Check on your smoked ribs halfway through (4 hours) and check the temperature. Once these ribs have reached 165 internal temperature wrap in foil and allow them to cook to 205 internal temperature. Once done, take the ribs out of the foil and wrap once more in butcher paper to let rest.
- Now it’s time to prep the grill to sear the ribs with the S.W.A.T sauce. In this cook, we’ll be using the Nomad. Light your coals while your ribs are resting and make sure the coals are ashed over and glowing at their core.
- In a separate pan or cast iron dish, pour half a bottle of S.W.A.T sauce, 1 Lone Star beer, and a teaspoon of Zavala’s beef rub. Mix and heat up the mop sauce for application. Mop each beef rib rack with the mop sauce and sear until another layer of crust is built.
- Once the ribs are seared, slice and place into a tortilla with your prepped Banh Mi toppings (Cucumber, Pickled Carrots, and Cilantro). Lastly, take your mop sauce and drizzle one more helping of that S.W.A.T sauce.