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Prepare a marinade by mixing Graza Frizzle, orange juice, onion, jalapeno, garlic, cilantro, lime, soy sauce, smoked paprika, brown sugar, and fresh thyme together.
Coat the short ribs with the marinade and allow them to marinate overnight.
On the following day, get some cold beer ready for the tailgate.
Grill the marinated ribs and jalapenos, searing and cooking them until fully done.
Once cooked, let the meat rest while you make a quick salsa verde.
In a pan, drizzle some more Graza Frizzle and char the tomatillos, onion, jalapeno, poblano, and garlic.
Blend the charred ingredients with salt and cilantro until you achieve a smooth consistency.
Remove the bones from the ribs, chop the meat, and mix it back into the juices.
Warm the tortillas and spread some avocado on each one.
Fill the tortillas with the chopped rib meat, then top with grilled jalapenos, salsa verde, onion, cilantro, and a squeeze of lime.