Smoked Beef Rib Burrito Recipe

There is something undeniably magical about the perfect combination of smoky, tender beef ribs wrapped in a warm, soft tortilla, topped with vibrant salsa verde and melted cheese. This Smoked Beef Rib Burrito Recipe brings together rich, bold flavors with comforting textures that will have you returning for seconds and thirds. Whether you’re craving a crowd-pleasing meal or just want to indulge in something utterly delicious, this recipe is a celebration of smoky barbecue goodness rolled into one satisfying burrito.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Smoked Beef Rib Burrito Recipe comes from a simple yet essential lineup of ingredients. Each element plays its part, from the smoky richness of the beef ribs to the tangy punch of salsa verde, all wrapped up in a soft flour tortilla for the perfect bite every time.

• Beef ribs (3-4 bones, membrane removed): The star of the dish, offering deep smoky flavor and tender texture when smoked properly.
• Barbecue spice mix: Provides the perfect balance of heat, sweetness, and earthiness that coats the ribs beautifully.
• Yellow mustard: Acts as a binder for the spice rub and adds a subtle tang to the meat.
• Warm refried beans (store-bought is fine): Adds creaminess and traditional Mexican comfort to the burrito filling.
• Cooked white rice: A fluffy, mild base that balances the intense flavors.
• Flour tortillas (12 inches wide): Soft, large, and flexible enough to hold all the delicious fillings without tearing.
• Salsa verde: A bright, zesty sauce made from roasted tomatillos, serrano chili, and cilantro for a fresh kick.
• Monterey Jack cheese: Mild and melty, it brings a creamy, cheesy richness.
• Serrano chili, roasted: Adds gentle heat and smoky depth.
• Tomatillos, roasted: Provide a tangy sweetness essential for a perfect salsa verde.
• Cilantro leaves: For a fresh, herbaceous kick in the salsa.
• Yellow onion, roasted: Adds sweetness and complexity to the salsa.
• Lime juice: Brightens the salsa with a citrus tang that cuts through richness.
• Roasted garlic cloves: Earthy and mellow, they deepen the salsa’s flavor.
• Salt: Enhances all the flavors beautifully.
• Hickory wood chunks: For that signature smoky aroma and flavor during the smoking process.
• Unsalted butter: Keeps the meat juicy and adds richness during the final smoke wrap.
• Butcher paper: Ideal for wrapping ribs to lock in moisture and tenderness.
• Apple cider vinegar: Used for misting during smoking to enhance moisture and flavor.

How to Make Smoked Beef Rib Burrito Recipe

Step 1: Prepare the Beef Ribs

Start by carefully removing the silver skin from the beef ribs if it hasn’t been done yet. This step is crucial for ensuring the rub adheres well and the meat cooks evenly. Next, slather the ribs with a thin layer of yellow mustard—a simple trick that locks in moisture and helps the barbecue spice mix stick perfectly. Generously coat the ribs with your spice blend, making sure every inch is covered in that flavorful crust that will develop during smoking.

Step 2: Smoke with Hickory Wood

Preheat your smoker to a steady 250 degrees Fahrenheit (120 degrees Celsius) and add chunks of hickory wood for that unmistakable smoky aroma. Place the ribs on the smoker and let them work their magic for about 2 hours, spritzing the ribs with apple cider vinegar every 45 minutes to keep them moist and infuse a subtle tang. This slow and steady smoking method builds a deep, robust flavor foundation that is absolutely essential to this burrito recipe.

Step 3: Wrap and Finish Smoking

After 4 and a half hours, check that the internal temperature has reached approximately 170 degrees Fahrenheit (77 degrees Celsius). Once there, wrap the ribs tightly in butcher paper along with a stick of unsalted butter. This wrap traps the juices and ensures the ribs continue to soften during another 2 hours of smoking. The butter melts slowly, enriching each bite with velvety goodness while the butcher paper locks in tenderness.

Step 4: Rest the Ribs

Once the smoking is complete, remove the wrapped ribs and let them rest for 1 to 2 hours while still warm. Resting allows the juices to redistribute evenly throughout the meat, making every shred juicy and tender—a non-negotiable step for a perfect Smoked Beef Rib Burrito Recipe.

Step 5: Prepare the Salsa Verde

While your ribs rest, roast the tomatillos, serrano chili, yellow onion, and garlic on a hot grill until lightly charred—this brings out their natural sweetness and adds a smoky dimension to the salsa. After cooling these ingredients, blend them with fresh cilantro leaves, lime juice, and a pinch of salt until smooth. This freshly made salsa verde will provide a tangy, bright contrast to the rich beef and gooey cheese inside your burritos.

Step 6: Shred the Beef

Carefully unwrap the rested ribs and shred the meat into bite-sized pieces. This is the heart of your filling, full of smoky, tender flavor that will shine in each mouthful.

Step 7: Warm the Tortillas

Heat a griddle or grill to about 350 degrees Fahrenheit (175 degrees Celsius) and warm each flour tortilla for 45 to 60 seconds on both sides. This step softens the tortilla enough to roll without cracking while adding a slight toastiness that enhances flavor and texture.

Step 8: Assemble and Grill the Burritos

Lay your warmed tortilla flat, then layer on the warm refried beans, fluffy cooked rice, shredded smoked beef ribs, a generous drizzle of salsa verde, and a hearty sprinkle of Monterey Jack cheese. Wrap the burrito tightly, making sure to seal the seam on the bottom, and then place it back on the grill or griddle, toasting each side for 60 to 90 seconds. This final grilling step melts the cheese and crisps the tortilla just enough to add a wonderful crunch to your burrito experience.

Step 9: Serve and Enjoy

Repeat the assembly and grilling process with the remaining ingredients and serve your burritos hot, fresh, and packed full of smoky, tangy, cheesy goodness. This Smoked Beef Rib Burrito Recipe is a feast in itself and perfect for sharing with family and friends.

How to Serve Smoked Beef Rib Burrito Recipe

Garnishes

To elevate your smoked beef rib burrito, garnish with freshly chopped cilantro, a drizzle of extra salsa verde, or a dollop of cooling sour cream. These simple toppings add color, freshness, and balance the richness of the meat and cheese perfectly.

Side Dishes

Complement your burrito with sides like Mexican street corn (elote), a crisp cabbage slaw tossed in lime juice, or a light avocado salad. These sides add crunch, brightness, and a variety of textures that beautifully contrast with the smoky, hearty burrito.

Creative Ways to Present

For a party or casual gathering, serve burrito bowls by layering all the ingredients without the tortilla—perfect for those avoiding gluten or just wanting an open-faced experience. You can also cut burritos into bite-sized pinwheels for appetizers or serve alongside a vibrant pico de gallo dip to add a fresh, spicy element to the meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover shredded smoked beef and tortillas separately in airtight containers in the refrigerator for up to 3 days. This separation helps maintain the textures and prevents the tortillas from becoming soggy.

Freezing

If you want to keep your smoked beef rib burritos longer, wrap assembled burritos tightly in foil or plastic wrap and freeze them for up to 2 months. Be sure to thaw in the refrigerator overnight before reheating for best results.

Reheating

Reheat refrigerated burritos in a skillet over medium heat or pop them in the oven wrapped in foil to warm through evenly. For frozen burritos, allow them to thaw overnight and then warm as usual to maintain the melty cheese and soft tortilla texture.

FAQs

Can I use other cuts of beef besides ribs?

While this recipe shines with beef ribs due to their rich marbling and smoky flavor, you can experiment with brisket or chuck roast as alternatives. Keep in mind that cooking times and moisture content will vary.

How important is the smoking process in this recipe?

Smoking is essential to achieve the deep, smoky flavor that defines the dish. If you don’t have a smoker, consider using a grill with wood chips or even slow-cooking with liquid smoke, though the taste won’t be quite the same.

Can I make the salsa verde ahead of time?

Absolutely! Salsa verde tastes even better after the flavors meld for a few hours in the fridge. Just store it in an airtight container for up to 3 days.

What if I don’t like spicy heat?

Feel free to reduce or omit the serrano chili in the salsa verde for a milder taste. Fresh cilantro, lime, and roasted tomatillos bring plenty of bright flavor without the spice.

Is it necessary to wrap the ribs in butcher paper?

Wrapping in butcher paper is a technique that helps the ribs remain moist while they finish cooking. If you don’t have butcher paper, foil can be used, but it may result in a slightly different texture and bark on the ribs.

Final Thoughts

This Smoked Beef Rib Burrito Recipe is one of those dishes that brings warmth, comfort, and bold flavors all wrapped up in a tortilla. It’s perfect for special weekend cooking sessions or impressing friends at your next barbecue. Once you try it, I promise it will become a favorite in your rotation, giving you smoky, cheesy, and zesty bites you’ll want to revisit time and time again.

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