Description
This Smoked Beef Rib Burrito recipe combines tender, flavorful smoked beef ribs with warm refried beans, fluffy white rice, and a zesty homemade salsa verde. Wrapped in a soft flour tortilla and toasted to perfection, this hearty burrito is a delicious fusion of smoky barbecue and vibrant Mexican flavors, perfect for a satisfying meal shared with family and friends.
Ingredients
Scale
Beef Ribs and Seasoning
- 1 rack of beef ribs (3-4 bones, membrane removed)
- A bit of yellow mustard
- Barbecue spice mix for beef (enough to heavily coat the ribs)
Salsa Verde
- 4 tomatillos, roasted and halved
- 1 Serrano chili, roasted
- 1/3 yellow onion, roasted
- 3 cloves of roasted garlic
- A handful of cilantro leaves
- Juice from 2 limes
- A pinch or two of salt
Additional Components
- Warm refried beans (store-bought, quantity to preference)
- Cooked white rice (homemade or packaged, quantity to preference)
- Flour tortillas, 12 inches wide (4 tortillas)
- 3 cups grated Monterey Jack cheese
Smoking and Cooking Supplies
- Chunks of hickory wood for flavor
- One stick of unsalted butter
- Butcher paper for wrapping
- Apple cider vinegar for misting
Instructions
- Prepare the ribs: Remove the silver skin from the beef ribs if not already done. Rub the meat with a bit of yellow mustard to help the seasoning adhere, then coat heavily with the barbecue spice mix to ensure full flavor penetration.
- Start smoking: Preheat your smoker to 250°F (120°C) and add chunks of hickory wood to generate smoky 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 and enhance flavor.
- Wrap and continue smoking: After about 4.5 hours total smoking time, check that the internal temperature of the ribs reaches approximately 170°F (77°C). Then, wrap the ribs tightly in butcher paper along with a stick of unsalted butter to lock in moisture, and return them to the smoker. Continue smoking for an additional 2 hours until the ribs become tender.
- Rest the ribs: Remove the wrapped ribs from the smoker and let them rest, wrapped, for 1 to 2 hours while keeping them warm. This resting period allows the juices to redistribute for maximum tenderness.
- Prepare salsa verde: Char the tomatillos, Serrano chili, yellow onion, and garlic on a grill until slightly blackened and softened. Once cooled, blend these with cilantro, lime juice, and salt until you achieve a smooth, vibrant salsa verde. Set aside for assembly.
- Shred the beef: Unwrap the rested ribs and shred the tender smoked beef into bite-sized pieces, placing them in a bowl ready for assembling burritos.
- Warm the tortillas: Heat a griddle or grill to 350°F (175°C). Cook each flour tortilla for 45 to 60 seconds on each side until warm and pliable for rolling.
- Assemble the burritos: On each tortilla, layer warm refried beans, cooked white rice, shredded smoked beef ribs, salsa verde, and a generous amount of grated Monterey Jack cheese. Wrap the burrito tightly with the seam side down to seal the filling.
- Toast the burritos: Place the wrapped burritos back on the griddle or grill, toasting each side for 60 to 90 seconds until the tortillas are lightly crisp and the cheese begins to melt inside.
- Serve: Repeat the assembly and toasting with remaining ingredients. Serve the burritos hot, perfect for sharing with family or friends.
Notes
- Removing the silver skin or membrane from beef ribs is essential for better seasoning absorption and tenderness.
- Spritzing with apple cider vinegar during smoking helps keep the ribs moist and adds a slight tangy flavor.
- Wrapping the ribs in butcher paper with butter locks in moisture while allowing some smoke to penetrate, resulting in tender, flavorful meat.
- The salsa verde adds a fresh, tangy contrast to the rich smoked beef, elevating the burrito’s flavor profile.
- Be careful not to overfill the burritos to ensure they wrap tightly and hold their shape during toasting.
- Use gloves or tongs when handling hot tortillas and smoked meat to avoid burns.
