This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community. These BBQ Beef Street Corn Tacos completely stole the spotlight. Huge shoutout to Susan for bringing the heat.
• 4 lb chuck roast, cut into 6 large cubes
• Hot sauce (your favorite, for binder)
• 3 tbsp Kosmos Cow Cover Rub
• 1 cup Kosmos Original Competition BBQ Sauce
• 1 cup Dr Pepper
• 4 tbsp butter
• Flour or yellow corn tortillas
• Oaxaca, Asadero, or Monterey Jack cheese
• 8 ears sweet corn, grilled (or 8 cans sweet corn, heated)
• ½ cup red onion, diced
• ½ cup red bell pepper, diced
• 3 jalapeños, finely diced
• ½ cup sour cream
• ½ cup cream cheese, softened
• 1 tsp Kosmos Cow Cover Rub
• ½ cup mayonnaise
• ½ cup sour cream (or Mexican crema)
• ¼ cup buttermilk (add more for a thinner consistency)
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lime juice
• 1 tsp Kosmos Cow Cover Rub
• 1 tbsp chopped cilantro
Cube the chuck roast into six large pieces. Coat each piece lightly with your favorite hot sauce, then season generously on all sides with Kosmos Cow Cover Rub.
Prepare your smoker for indirect cooking at 275°F.
While the beef starts cooking, make the ranch by whisking together all of the ranch ingredients until smooth. Adjust with extra buttermilk if you'd like it thinner or a little more sour cream if you prefer it thicker. Refrigerate for at least 30 minutes before serving.
If using fresh corn, grill it in the husk for 10–15 minutes. Peel back the husks, remove the silk, then place the ears directly over the hot side of the grill for 4–5 minutes to develop a nice char. Slice the kernels into a large bowl.
Mix together the sour cream and cream cheese until smooth, then fold in the corn, red onion, red bell pepper, jalapeños, and Kosmos Cow Cover Rub. Chill until you're ready to build the tacos.
Place the seasoned beef on a wire rack and smoke at 275°F for about 3 hours, or until a rich bark has formed.
Transfer the beef to a foil pan. Add the butter and Dr Pepper, then brush each piece generously with Kosmos Original Competition BBQ Sauce. Cover tightly with foil and return to the smoker for another 2 hours, or until the beef reaches 205°F and shreds effortlessly.
Remove the beef from the pan and shred it while it's still hot, mixing it back into the juices for maximum flavor.
Warm the tortillas on a hot skillet or griddle. Add a layer of shredded cheese and let it melt before piling on the smoky BBQ beef.
Top with a generous scoop of the Mexican street corn salad and finish with a drizzle of the homemade smoky BBQ ranch.
These tacos are everything you want in one bite—smoky, juicy pulled beef, creamy street corn, gooey melted cheese, and a cool, tangy ranch that ties it all together.
Whether you're feeding a backyard crowd, cooking for game day, or just looking to elevate taco night, this recipe delivers competition-worthy flavor with every bite.
Fire them up, load them high, and don't forget plenty of napkins. These tacos disappear fast.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
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Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
