Smoked Beef Rib Burrito Recipe
If you’re craving something that brings deep, smoky flavors wrapped up in a warm, comforting package, you have to try this Smoked Beef Rib Burrito Recipe. It blends the rich, tender goodness of slow-smoked beef ribs with layers of creamy beans, fluffy rice, and a zesty homemade salsa verde that truly wakes up your taste buds. Every bite feels like a little celebration, and once you master this recipe, it’s going to be your go-to for impressing family and friends or simply treating yourself to a next-level meal at home.
Ingredients You’ll Need
These ingredients are straightforward yet incredibly important, each one adding its own unique touch to the Smoked Beef Rib Burrito Recipe. From the smoky meat to the vibrant salsa and melty cheese, everything works together for a harmony of flavor, texture, and color that’s impossible to resist.
- 1 rack of beef ribs (3-4 bones, membrane removed): The star of the dish, delivering tender, smoky meat that pulls apart beautifully.
- Barbecue spice mix for beef: A flavorful crust that amplifies the rib’s natural taste.
- A bit of yellow mustard: Helps the spice rub stick and adds a subtle tang.
- Warm refried beans (store-bought): Provides a creamy, hearty layer inside the burrito.
- Cooked white rice (homemade or packaged): Adds fluffiness and balances the richness of the beef.
- Flour tortillas, 12 inches wide: Spacious enough to hold all the fillings and easy to wrap.
- Salsa Verde for drizzling: A bright, zesty sauce made from roasted ingredients to cut through the richness.
- 3 cups grated Monterey Jack cheese: Melts flawlessly for gooey, savory bites.
- 1 Serrano chili, roasted: Adds a subtle smoky heat to the salsa verde.
- 4 tomatillos, roasted (cut each in half): The tangy base for the salsa verde.
- A handful of cilantro leaves: Fresh herbal notes in the salsa.
- 1/3 yellow onion, roasted: Sweetness and depth in the salsa verde.
- Juice from 2 limes: Brings bright acidity to the salsa.
- 3 cloves of roasted garlic: Adds mellow, rich undertones to the salsa verde.
- A pinch or two of salt: Enhances all the flavors.
- Chunks of hickory wood for flavor: Gives the beef those unmistakable smoky notes.
- One stick of unsalted butter: Used during the wrap step for extra moisture and richness.
- Butcher paper for wrapping: Helps keep the meat tender and juicy during the final smoke stage.
- Apple cider vinegar for misting: Keeps the meat moist and adds a subtle tang throughout smoking.
How to Make Smoked Beef Rib Burrito Recipe
Step 1: Prep the Beef Ribs with a Flavorful Rub
Start by removing any silver skin from the beef ribs if it’s still attached, so your seasonings sink in nicely. Spread a thin layer of yellow mustard over the meat and then coat it generously with your barbecue spice mix. This step ensures your ribs have that bold, smoky crust that’ll make all the difference.
Step 2: Smoke the Ribs Low and Slow
Preheat your smoker to 250°F (120°C) and add chunks of hickory wood to generate that classic smoky aroma. Place the ribs in the smoker and cook them for 2 hours, spritzing every 45 minutes with apple cider vinegar to lock in moisture and add a subtle tang. This slow smoke builds depth of flavor that you just can’t rush.
Step 3: Wrap and Continue Smoking for Tenderness
After around 4 and a half hours, check that the ribs reach an internal temperature near 170°F (77°C). Wrap them tightly in butcher paper along with a stick of unsalted butter to infuse richness and keep the meat moist. Return the wrapped ribs to the smoker for another 2 hours until they’re irresistibly tender and juicy.
Step 4: Rest the Ribs
Remove the wrapped beef ribs and let them rest warm for 1 to 2 hours. This resting period allows the juices to redistribute fully, so every bite stays moist and flavorful inside your burrito.
Step 5: Roast and Blend the Salsa Verde
While your ribs rest, char the tomatillos, Serrano chili, yellow onion, and garlic on a grill until they’re lightly blackened. Once cooled, blend them with fresh cilantro, lime juice, and a pinch of salt until silky smooth. This salsa verde brings a burst of brightness that cuts through the smoky richness.
Step 6: Shred the Smoked Beef Ribs
Carefully shred the beautifully tender smoked ribs into bite-sized pieces and place them in a bowl. You want to keep those smoky, juicy chunks ready to layer inside your burrito.
Step 7: Warm the Tortillas
Heat a griddle or grill to 350°F (175°C) and warm each flour tortilla for 45 to 60 seconds per side. This step makes the tortillas pliable and soft, perfect for wrapping without cracking.
Step 8: Assemble and Toast the Burritos
On each tortilla, spread a layer of warm refried beans, followed by a scoop of fluffy white rice, then a generous amount of the shredded beef. Drizzle with the salsa verde and sprinkle with plenty of melty Monterey Jack cheese. Wrap the tortilla tightly with the seam side down. Toast each burrito on the griddle or grill 60 to 90 seconds per side until the cheese melts and the outside is golden and slightly crisp.
Step 9: Serve and Enjoy
Repeat until all ingredients are used up, and then serve these warm, smoky burritos to your loved ones. The combination of smoky ribs, creamy beans, tangy salsa, and gooey cheese wrapped in a toasty tortilla is truly unforgettable.
How to Serve Smoked Beef Rib Burrito Recipe
Garnishes
Adding fresh garnishes is a game changer. Thinly sliced radishes, extra cilantro leaves, a dollop of sour cream, or a few avocado slices bring pops of color, texture, and freshness that complement the smoky richness beautifully. A squeeze of lime over the top adds just the right zing.
Side Dishes
Pair this Smoked Beef Rib Burrito Recipe with simple sides that won’t compete with its bold flavors. Consider a crisp green salad, Mexican street corn, or a handful of tortilla chips with guacamole. These sides keep the meal balanced and add extra layers of enjoyment.
Creative Ways to Present
For a fun twist, cut the burritos in half to showcase the fillings and serve them stacked or upright. You could also turn leftover shredded beef and salsa verde into a nacho platter or a hearty burrito bowl with all the same great flavors but less wrapping. Presentation with colorful plates and fresh herbs always impresses.
Make Ahead and Storage
Storing Leftovers
If you have leftover burritos, wrap them tightly in foil or airtight containers and refrigerate for up to 3 days. The flavors actually develop even more overnight, making for delicious next-day meals.
Freezing
These burritos freeze beautifully. Wrap each one securely in plastic wrap and then foil, or place them in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Reheating
Reheat burritos in a microwave for a quick fix, but for the best texture, toast them in a skillet or oven until the tortilla crisps up and the cheese melts again. This revitalizes all the delicious layers inside and brings the burrito back to life.
FAQs
Can I use a different cut of beef instead of ribs?
Absolutely! While ribs give that great smoky, tender texture, brisket or chuck roast can be fabulous substitutes. Just adjust smoking times to ensure tenderness.
What if I don’t have a smoker? Can I make this recipe without one?
You can still make a delicious version by slow roasting the ribs in the oven with your spice rub and finishing with a quick broil to mimic some char. Then go ahead with the rest of the recipe as usual.
How spicy is the salsa verde in this recipe?
The roasted Serrano chili adds a mild to moderate heat balanced by the tangy tomatillos and lime juice. You can adjust the chili amount based on your preference or leave it out for a milder salsa.
Can I make the salsa verde in advance?
Yes! The salsa verde can be made a day or two ahead and kept refrigerated. The flavors deepen as it rests, making it even tastier on serving day.
What kind of cheese works best in this recipe?
Monterey Jack is ideal because it melts smoothly and has a mild, creamy flavor that doesn’t overpower the beef or salsa. However, queso blanco or a mild cheddar are great alternatives if you want to mix it up.
Final Thoughts
This Smoked Beef Rib Burrito Recipe is a celebration of smoky, tangy, cheesy, and comforting flavors all wrapped up in one amazing bite. Once you experience the magic of slow-smoked beef paired with fresh salsa verde and melty cheese, you’ll want to make these burritos again and again. So fire up your smoker or oven, gather your ingredients, and dive into one of the tastiest burrito adventures you’ll ever have.
Print
Smoked Beef Rib Burrito Recipe
- Total Time: 7 hours 30 minutes
- Yield: 4 servings 1x
Description
Indulge in the rich, smoky flavors of this Smoked Beef Rib Burrito recipe. Tender, slow-smoked beef ribs are combined with warm refried beans, fluffy white rice, and a zesty homemade salsa verde, all wrapped in a soft flour tortilla and toasted to perfection for a hearty and flavorful meal.
Ingredients
Beef Ribs and Seasoning
- 1 rack of beef ribs (3–4 bones), membrane removed
- Yellow mustard, enough to coat the ribs
- Barbecue spice mix for beef, generously applied
- Chunks of hickory wood for smoking
- One stick of unsalted butter
- Butcher paper for wrapping
- Apple cider vinegar for spritzing
Beans and Rice
- Warm refried beans (store-bought)
- Cooked white rice (homemade or packaged)
Salsa Verde Ingredients
- 3 tomatillos, roasted and halved
- 1 Serrano chili, roasted
- 1/3 yellow onion, roasted
- 3 cloves roasted garlic
- A handful of fresh cilantro leaves
- Juice from 2 limes
- A pinch or two of salt
Other
- Flour tortillas, 12 inches wide
- 3 cups grated Monterey Jack cheese
Instructions
- Prepare the ribs: Remove the silver skin from the beef ribs if not already done. Rub the ribs with a layer of yellow mustard to help the spices adhere, then coat heavily with barbecue spice mix.
- Smoke the ribs: Preheat your smoker to 250°F (120°C) and add chunks of hickory wood for flavor. Place the ribs in the smoker and smoke for 2 hours, spritzing with apple cider vinegar every 45 minutes to keep the meat moist.
- Continue smoking and wrap: After a total of 4.5 hours, check that the ribs have reached an internal temperature of about 170°F (77°C). Wrap the ribs tightly in butcher paper along with the stick of unsalted butter, then continue smoking for an additional 2 hours until the meat is tender and juicy.
- Rest the ribs: Remove the wrapped ribs from the smoker and let them rest for 1-2 hours, keeping them warm. This will allow the juices to redistribute and ensure maximum tenderness.
- Prepare the salsa verde: Char the tomatillos, Serrano chili, onion, and garlic on a grill until nicely roasted and smoky. Let them cool slightly, then transfer to a blender along with cilantro, lime juice, and salt. Blend until smooth and set aside.
- Shred the beef: Unwrap the rested ribs and shred the smoked beef into bite-sized pieces, placing them in a bowl.
- Warm the tortillas: Heat a griddle or grill to 350°F (175°C). Warm each flour tortilla for 45-60 seconds on each side until pliable and lightly toasted.
- Assemble the burritos: On each warm tortilla, layer warm refried beans, cooked white rice, shredded beef, a drizzle of salsa verde, and a generous sprinkle of grated Monterey Jack cheese. Wrap the burrito tightly with the seam side down.
- Toast the burritos: Place the wrapped burritos back on the griddle or grill and toast each side for 60-90 seconds to melt the cheese and crisp the tortilla slightly.
- Serve: Repeat the assembly and toasting with remaining ingredients. Serve the burritos hot and enjoy with family or friends.
Notes
- Removing the silver skin from ribs ensures better seasoning penetration and tender meat.
- Spritzing the ribs with apple cider vinegar during smoking keeps the meat moist and adds a slight tanginess.
- Wrapping ribs in butcher paper and butter traps moisture while allowing the bark to stay intact.
- Using fresh, roasted ingredients in the salsa verde gives it a smoky depth that pairs perfectly with smoky beef.
- If you don’t have a smoker, you can use a grill with indirect heat and wood chips for smoking.
- Keep the wrapped ribs warm while resting by placing them in a cooler or wrapped in towels.
- Adjust the Serrano chili quantity based on your spice preference.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American Southwestern
