Directions

1. In a bowl, mix brown sugar, salt, chili powder, cumin, paprika, oregano, black pepper, and cayenne pepper to make a spice rub. Roll the cut up short ribs in the spice rub to cover completely. In a separate bowl mix the lime juice, vinegar, garlic, tequila and beer.
2. Place the spice-rubbed short ribs in the 9-by-13-inch casserole dish. Pour the lime juice/beer mixture into the casserole dish and cover with aluminum foil. Place the casserole dish in the warming drawer with the temperature set to high (275 degrees). Cook for 6 hours then remove from drawer. Take the cooked short ribs out of casserole dish and set on cutting board to cool slightly. Shred/slice meat against the grain and remove any excess fat and place in serving bowl. Serve with corn tortillas and your favorite toppings.