Rib Cap Tacos
- 480 Minutes
- Easy
- Beef
Tacos give guests the chance to assemble their own little vibrant flavour package. This recipe goes a step beyond being just a simple snack by using rib cap steak. It provides the deep meaty notes you would expect from a quality ribeye, while having an extra dimension through its toppings. This recipe is perfect for meat lovers who are looking for an exciting new dish that uses steak.
Cooking Method
- Preheat the grill to 135 °C and optionally set up for smoking.
- Coat the steaks with the mustard all over then coat all over with Cowboy Coffee Multi-purpose seasoning.
- Allow to rest for 30 minutes to marinate then place into the grill.
- Cook low and slow for approximately 2 hours or until the internal temperature reaches 60 °C.
- Add the meat to a cook safe tray, add a can of beer and cover with tin foil.
- Return to the grill until the internal temperature reaches 93 °C.
- Remove from the grill and allow to rest for approximately 30 minutes.
- Slice or shred the meat into small bite size pieces then assemble your tacos. We like to use mini flour tortillas and top with jalapeños, pineapple salsa and a pinch of cheese!
The Ingredients
- 2 rib cap steaks
- 1 tbsp French’s mustard
- Cowboy coffee Multi Purpose Seasoning
- 1 can of beer
- 4 mini flour tortillas
- Toppings and salsa of your choice
Taco toppings
We’ve intentionally left it to you to pick the toppings and salsa. This way you’re free to create your ideal flavours and textures. From guacamole and Pico de Galo to hot sauce and fresh herbs, the options are almost endless. Of course, you also have the choice of soft and hard shell tortillas, both of which will work great in this recipe.
Here’s an example of what we would suggest to make a medium heat salsa:
- Fresh tomatoes
- Lime
- Garlic
- Fresh coriander
- Fresh chili – bird’s eye, jalapeños, Thai green chiles
- Red onion
