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
Scale
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
