Description
This Smoked Beef Rib Burrito recipe features tender, flavorful beef ribs smoked low and slow with hickory wood, wrapped in warm flour tortillas with refried beans, rice, melted Monterey Jack cheese, and a fresh, tangy homemade Salsa Verde for the perfect combination of smoky, cheesy, and zesty flavors. Ideal for a hearty, comforting meal that showcases classic barbecue techniques paired with Mexican-inspired ingredients.
Ingredients
Scale
Beef and Rub
- 1 rack of beef ribs (3-4 bones, membrane removed)
- A bit of yellow mustard
- Barbecue spice mix for beef (enough to heavily coat ribs)
- Chunks of hickory wood for flavor
- Apple cider vinegar for misting
- One stick of unsalted butter
- Butcher paper for wrapping
Burrito Fillings
- Warm refried beans (store-bought, quantity to taste)
- Cooked white rice (homemade or packaged, quantity to taste)
- Flour tortillas, 12 inches wide (4 large tortillas)
- 3 cups grated Monterey Jack cheese
Salsa Verde
- 1 Serrano chili, roasted
- 4 tomatillos, roasted and halved
- 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
Instructions
- Prepare the ribs: Remove the silver skin from the beef ribs if this hasn’t been done. Rub the meat with a bit of yellow mustard and then coat heavily with a barbecue spice mix to create a flavorful crust.
- Smoke the ribs: Preheat your smoker to 250°F (120°C) and add chunks of hickory wood for a smoky aroma. Place the ribs in the smoker and smoke for 2 hours, spritzing every 45 minutes with apple cider vinegar to keep them moist and add tanginess.
- Continue smoking wrapped: After about 4.5 hours total, check that the internal temperature of the ribs is around 170°F (77°C). Wrap the ribs tightly in butcher paper with a stick of unsalted butter to infuse richness, then place them back in the smoker for an additional 2 hours until they are tender.
- Rest the ribs: Remove the wrapped ribs from the smoker and let them rest for 1-2 hours, keeping them warm. This allows the juices to redistribute and meat to become even more tender.
- Make the Salsa Verde: Char the tomatillos (halved), Serrano chili, 1/3 yellow onion, and 3 cloves of garlic on a grill until nicely roasted and softened. Once cooled, blend these vegetables along with a handful of cilantro leaves, juice from 2 limes, and a pinch or two of salt until smooth to create a fresh and zesty salsa verde. Set aside.
- Shred the beef: Remove the ribs from the wrapping and shred the smoked beef into bite-sized pieces, placing them in a bowl ready to build your burritos.
- Warm the tortillas: Heat a griddle or grill to 350°F (175°C). Cook each flour tortilla for 45-60 seconds on each side until warm and pliable for easy rolling.
- Assemble the burritos: On each warm tortilla, layer warm refried beans, cooked white rice, the shredded smoked beef, a drizzle of salsa verde, and a generous amount of grated Monterey Jack cheese. Wrap the burrito tightly with the seam side down to keep everything inside secure.
- Toast the burritos: Place the wrapped burritos back on the griddle or grill and toast each side for 60-90 seconds until the cheese melts and the tortilla develops a slight crispness.
- Serve: Repeat for the remaining ingredients and serve the burritos hot with your favorite sides or enjoy them as a standalone delicious meal.
Notes
- Removing the silver skin from ribs ensures they cook tender and are easier to shred.
- Spritzing the ribs with apple cider vinegar helps keep the meat moist during smoking.
- Wrapping ribs in butcher paper with butter allows for tenderization while maintaining bark texture.
- Charred vegetables in the salsa verde add a smoky depth that complements the beef ribs.
- Use warm tortillas to prevent cracking and ease rolling.
- Toasting the burritos after assembly melts the cheese and crisps the tortilla for better texture.
- This recipe requires planning ahead due to the long smoking and resting times.
