Party Rib Tacos
Fire up the grill and get the party started with these Party Rib Tacos! Baby back ribs are seasoned to perfection and grilled until tender, then chopped and loaded into your favorite taco shells with fresh toppings.
Servings: 8 Servings
Calories: 658kcal
Ingredients
- 1 rack baby back ribs
- 2 tablespoons olive oil
- ½ cup Out Grilling Sweet BBQ Rub or dry rub seasoning
- ¼ cup apple juice
For tacos
- 18 taco shells
- 20 street taco tortillas
- 8 ounces queso fresco
- iceberg lettuce shredded
- salsa fresca
- sour cream
- 3 limes sliced
- 2 jalapenos sliced thin
- bunch cilantro
Instructions
- Cut ribs apart, between the bones using a sharp knife.
- Place onto a rimmed baking sheet in a single layer and drizzle with olive oil, toss to coat.Sprinkle dry rub seasoning over the ribs and toss with your hands to coat, adding more rub as needed until ribs are well coated.
- Let the ribs rest at room temperature while you get the grill ready. Use hickory or oak along with the charcoal for the best smoke flavor. Get the grill up to about 300° and add the ribs to indirect heat.
- Cook the ribs with the grill lid closed for about 45 minutes to one hour or until internal temperature of the ribs reach about 165° using a digital meat thermometer.
- Line a rimmed baking sheet with a large sheet of heavy duty aluminum foil – big enough to form a packet for all of the ribs.
- Place ribs onto the foil and pour apple juice into the packet.
- Fold the sides and ends together to form a completely sealed packet.
- Return to the grill and continue to cook for 1 – 1 1/2 hours or until internal temperature reaches 205 degrees with a digital meat thermometer. Make sure to stick the thermometer into the top of the foil so that you don’t lose the juices from the side or bottom of the foil packet.
- Remove from grill and carefully open the foil and cool slightly.
- Pull the ribs from bones and chop into bite-sized pieces.
- Toast shells and warm tortillas.
- Serve with desired toppings.
Notes
- Storage: Store leftover ribs in an airtight container in the refrigerator 3-4 days. Store toppings in separate containers in the refrigerator.
- Reheat: Cook chopped rib meat in a skillet over medium heat with a tablespoon or two of water, stirring until heated through.
Nutrition
Calories: 658kcal | Carbohydrates: 62g | Protein: 27g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 916mg | Potassium: 440mg | Fiber: 6g | Sugar: 5g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 372mg | Iron: 5mg