Smoked Beef Short Rib Mexican Pizza

Instructions

1. 01

   Remove the beef short ribs from the refrigerator 30–45 minutes before cooking and allow them to come closer to room temperature. Season generously on all sides with coarse sea salt, coarse black pepper, garlic powder, and your BBQ rub of choice. Make sure every surface is covered. Allow the seasoned ribs to sit while the grill comes to temperature — the rest gives the seasoning time to adhere and begin working into the surface of the meat.

2. 02

   Fill the hopper with oak or hickory pellets. Preheat the grill to 250°F and wait until the smoke runs clean and light — thin blue smoke is what you are looking for. Thick white smoke at the start of a pellet cook is bitter and can negatively affect the flavor of the meat. Give it time to settle before adding the ribs.

3. 03

   Place the short ribs on the grill bone side down. Close the lid and smoke at 250°F for 3–4 hours without disturbing them. Monitor the color and bark development as the cook progresses — you are looking for a deep mahogany finish on the outside that tells you the bark is setting properly.

4. 04

   When the internal temperature of the ribs reaches 160–170°F, remove them from the grill. Wrap tightly in butcher paper or heavy foil with a small splash of beef broth added before sealing. Return the wrapped ribs to the grill and continue cooking until the internal temperature reaches 200–203°F and a probe slides into the thickest part of the meat with little to no resistance. Temperature gets you close — the probe test tells you they are truly done.

5. 05

   Remove the ribs from the grill and allow them to rest still wrapped for 30–45 minutes. Unwrap and remove the bone — at this point it should pull out cleanly with almost no effort. Roughly chop the beef, making sure to mix the bark from the exterior in with the tender interior meat so every bite has both. Set aside for assembly.

6. 06

   Increase the grill temperature to 375–400°F. Lightly brush both sides of the flour tortillas with olive oil and place them directly on the grill grates. Toast for 1–2 minutes until lightly golden and firm enough to hold toppings without flopping — you want structure, not brittle. Remove and set aside for assembly.

7. 07

   Start by spreading a thin layer of shredded cheese directly onto the toasted tortilla — this acts as a glue layer that keeps everything anchored. Add a layer of salsa roja, then distribute the chopped smoked beef short rib evenly across the surface. Layer on the remaining shredded cheese, thinly sliced red onion, and pico de gallo. Finish with dollops of sour cream, fresh cilantro, and cotija cheese if using.

8. 08

   Slice and serve immediately while the tortilla is still crisp and the toppings are fresh. The contrast between the smoky, rich beef and the bright, acidic toppings is what makes this dish work — don't let it sit too long before serving.