Smoked Beef Rib Burrito Recipe

If you’ve been searching for a dish that combines the rich smokiness of slow-cooked beef ribs with the comforting warmth of a burrito, your quest ends here. This Smoked Beef Rib Burrito Recipe is an absolute showstopper, perfect for those who love bold flavors and hearty meals. The tender, flavorful smoked beef ribs wrapped inside a soft flour tortilla, enhanced by creamy beans, fresh salsa verde, and melted cheese, create a mouthwatering combination that feels both indulgent and satisfying. Trust me, once you try this recipe, it’ll quickly become your go-to for gatherings or a cozy solo feast.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each component is incredibly straightforward but essential for achieving that perfect balance of smoky, tangy, and cheesy goodness. Every ingredient brings something special to the table, from the spicy kick of the Serrano chili to the creamy melt of Monterey Jack cheese.

• Beef ribs: Choose a rack with 3-4 bones and remove the membrane for maximum tenderness and smoke penetration.
• Barbecue spice mix: This adds the bold seasoning that complements the smoky beef perfectly.
• Yellow mustard: Acts as a sticky base for the rub and adds a subtle tangy bite.
• Warm refried beans: Use store-bought or homemade for creamy texture and savory depth.
• Cooked white rice: Provides a soft, neutral layer that balances all flavors.
• Flour tortillas (12-inch): Essential for wrapping everything up, providing a soft and sturdy shell.
• Salsa verde: Made from roasted tomatillos and Serrano chili, it adds a fresh, zesty drizzle.
• Monterey Jack cheese: Melts beautifully and adds a luscious creaminess.
• Serrano chili, tomatillos, onion, garlic: Roasted to deepen their flavor for the salsa verde.
• Cilantro and lime juice: Bring brightness and herbaceous notes to the salsa.
• Hickory wood chunks: Impart that signature smoky aroma and flavor during smoking.
• Unsalted butter: Used to keep ribs moist and add richness when wrapped in butcher paper.
• Apple cider vinegar: Spritzed during smoking to keep the meat juicy and add a delicate tang.
• Butcher paper: For wrapping the ribs to braise them in their own juices.

How to Make Smoked Beef Rib Burrito Recipe

Step 1: Prepare the Ribs

Begin by removing the silver skin from your beef ribs if it hasn’t been done already—this allows flavors to penetrate deeply. Smear a thin layer of yellow mustard over the meat to help the barbecue spice mix cling better. Then, generously coat the ribs with your chosen spice mix, making sure every nook is covered. This simple prep step lays a flavorful foundation for the smoking process.

Step 2: Smoke the Ribs

Heat your smoker to a steady 250 degrees Fahrenheit and toss in chunks of hickory wood to infuse that classic smoky aroma. Place the ribs inside and smoke for about two hours, spritzing with apple cider vinegar every 45 minutes to maintain moisture and add a subtle tang. Patience is key here—it’s that slow, even smoking that will transform the ribs into tender pieces bursting with flavor.

Step 3: Wrap and Continue Smoking

After around 4 and a half hours, check the internal temperature of the ribs aiming for approximately 170 degrees Fahrenheit. This is the perfect time to wrap them tightly in butcher paper along with a stick of unsalted butter. The butter melts and bastes the meat inside this cozy wrap, helping it stay juicy. Return the wrapped ribs to the smoker for another two hours until they become meltingly tender.

Step 4: Resting the Meat

Once done, remove the wrapped ribs from the smoker and let them rest for 1 to 2 hours. This resting period allows juices to redistribute evenly, ensuring every bite is as juicy and delicious as possible. Keep them warm during this time to maintain optimal serving temperature.

Step 5: Make the Salsa Verde

Char the tomatillos, Serrano chili, yellow onion, and garlic directly on a hot grill or stovetop grill pan until they get beautiful blackened spots. Once cooled, toss them into a blender with fresh cilantro, lime juice, and a pinch or two of salt. Blend until smooth to make a vibrant, tangy salsa verde that brings refreshing brightness to the rich burritos.

Step 6: Shred the Beef Ribs

Carefully unwrap your rested ribs and shred the meat into generous pieces using your hands or forks. The meat should pull apart easily, showcasing the perfect balance of smoky bark and juicy tenderness. This shredded beef will be the star filling for your burritos.

Step 7: Warm Tortillas

Heat a griddle, grill, or skillet to around 350 degrees Fahrenheit. Warm each flour tortilla for 45 to 60 seconds per side until soft and pliable—this makes rolling your burrito much easier and ensures the tortilla has a lovely warmth that complements the fillings.

Step 8: Assemble and Toast Burritos

On each warm tortilla, layer a hearty scoop of warm refried beans followed by fluffy white rice. Add a generous portion of shredded smoked beef, a drizzle of salsa verde, and a handful of grated Monterey Jack cheese. Roll the burrito tightly with the seam side down to seal it. Place it back on the griddle or grill and toast each side for 60 to 90 seconds. This step melts the cheese and crisps the outside just enough for a delightful texture contrast.

Step 9: Serve and Enjoy

Repeat the assembly with the remaining ingredients and present your Smoked Beef Rib Burrito Recipe hot, fresh from the griddle. Gather your loved ones around and watch these flavors bring smiles to every face.

How to Serve Smoked Beef Rib Burrito Recipe

Garnishes

To elevate your burrito experience, consider topping with extra fresh cilantro leaves or a sprinkle of diced onions for crunch. A wedge of lime on the side invites everyone to add a bright squeeze that cuts through the smoky richness perfectly.

Side Dishes

These burritos pair wonderfully with classic sides like Mexican street corn, creamy guacamole, or a crunchy cabbage slaw. A side of tortilla chips with some salsa verde or your favorite pico de gallo will round out the meal beautifully and keep it lively.

Creative Ways to Present

If you want to impress guests or shake up your usual presentation, serve the burrito alongside mini bowls of each filling ingredient and salsa verde for a “build-your-own” burrito bar. Another fun idea is to cut your burrito in half diagonally and stack the halves to showcase the colorful layers of meat, beans, cheese, and salsa inside.

Make Ahead and Storage

Storing Leftovers

Leftover smoked beef rib burritos can be wrapped individually in foil and stored in the refrigerator for up to three days. This keeps the filling moist and prevents the tortilla from drying out. Reheat gently to maintain flavor and texture.

Freezing

If you want to stash some for later, these burritos freeze beautifully. Wrap each tightly in plastic wrap and then foil before placing in a freezer-safe container or bag. They will keep for up to two months without sacrificing flavor or tenderness.

Reheating

To reheat, unwrap the foil and warm the burrito in an oven at 350 degrees Fahrenheit for about 15-20 minutes until heated through. Avoid the microwave when possible, as it can make the tortilla soggy and the cheese rubbery. A quick sear in a hot pan after oven reheating restores crispness nicely.

FAQs

Can I make this Smoked Beef Rib Burrito Recipe without a smoker?

Definitely! While smoking adds incredible flavor, you can slow-cook the beef ribs in the oven at a low temperature with some liquid and spices, then broil or sear them to develop a nice crust before shredding.

Is it okay to use store-bought salsa verde?

Absolutely, especially if you’re short on time. Homemade salsa verde is vibrant and fresh, but a good quality store-bought version works well too to complement the smoky beef.

What cut of beef ribs is best for this recipe?

Beef back ribs or short ribs with 3-4 bones are ideal. They have a great mix of meat and fat that lends itself well to slow smoking and shredding.

Can I substitute flour tortillas with corn tortillas?

You can, but flour tortillas hold together better when wrapping hearty fillings like smoked beef and cheese. Corn tortillas are more fragile but perfect for a deconstructed burrito bowl if you prefer.

How spicy is the final burrito?

The recipe has a nice mild to medium heat depending on your Serrano chili. You can adjust by using fewer chilies or swapping for milder peppers if you prefer less spice.

Final Thoughts

There is something truly special about the Smoky richness of slow-cooked beef ribs brought together in a comforting burrito fold. This Smoked Beef Rib Burrito Recipe is not just a meal; it’s a celebration of flavors and textures that invite you to take your time and savor every bite. I can’t wait for you to try it and share it with those you love—because good food tastes even better when enjoyed together.

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