Smoked Beef Rib Burrito Recipe

If you’re craving something smoky, hearty, and bursting with flavor, this Smoked Beef Rib Burrito Recipe is an absolute must-try. Imagine tender, slow-smoked beef ribs wrapped in a warm flour tortilla, layered with creamy refried beans, fluffy white rice, tangy salsa verde, and melty Monterey Jack cheese. Each bite offers a satisfying blend of textures and smoky-sweet goodness that’ll have you coming back for more. This recipe is a beautiful way to elevate a classic burrito with the rich depth and comfort of smoked beef ribs, turning a simple meal into a celebratory feast.

Ingredients You’ll Need

Gathering the right ingredients is essential to achieving the full flavor and texture profile of this Smoked Beef Rib Burrito Recipe. Each component brings something special, from the smoky tenderness of the ribs to the fresh brightness of the salsa verde.

• Beef ribs (3-4 bones, membrane removed): The star of the recipe, providing rich flavor and juicy tenderness after smoking.
• Barbecue spice mix for beef: Adds a robust and spicy crust that complements the smoky meat perfectly.
• Yellow mustard: Acts as a binder for the spice rub and adds a subtle tang under the smoky notes.
• Warm refried beans: Creamy, comforting base that adds smooth texture and heartiness.
• Cooked white rice: A neutral, fluffy layer to balance the bold flavors and add substance.
• Flour tortillas (12 inches wide): Soft and flexible wrappers that hold all ingredients together beautifully.
• Salsa Verde: A fresh and zesty sauce made from roasted tomatillos, Serrano chili, and cilantro, brightening every bite.
• Monterey Jack cheese: Melts smoothly over the warm filling, adding creaminess and a mild, buttery taste.
• Serrano chili, roasted: Adds just the right amount of heat and smokiness to the salsa.
• Tomatillos, roasted: Provide the tangy base flavor for the vibrant salsa verde.
• Cilantro leaves: Offer a fresh herbal lift that balances smoky and rich components.
• Yellow onion, roasted: Sweetens and deepens the flavors in the salsa.
• Lime juice: Brings brightness and acidity that cut through the richness of the beef and cheese.
• Roasted garlic: Adds a mellow, sweet undertone to the salsa verde.
• Salt: Essential for enhancing all the flavors.
• Hickory wood chunks: Impart that iconic smoky aroma and taste to the ribs.
• Unsalted butter: Used in the wrap for added richness and to keep the meat moist.
• Butcher paper: For wrapping the ribs during the smoking process to lock in moisture.
• Apple cider vinegar: For misting the ribs, helping to keep them juicy and adding a subtle tanginess.

How to Make Smoked Beef Rib Burrito Recipe

Step 1: Prepare the Ribs

Start by making sure your beef ribs are ready for their smoky transformation — remove the silver skin if it hasn’t been taken off already. This allows your spices to penetrate properly and helps the ribs cook evenly. Next, rub the ribs all over with a thin layer of yellow mustard, which acts as an adhesive for your barbecue spice mix. Then generously coat the ribs with the spice mix to ensure every bite is rich with flavor.

Step 2: Set Your Smoker

Preheat your smoker to 250°F (120°C), and add chunks of hickory wood for that essential smoky aroma. Place the ribs directly on the smoker rack and let them infuse with smoke for 2 hours, misting them with apple cider vinegar every 45 minutes to keep the meat moist and add a gentle tang. This slow smoke helps build deep flavors gradually.

Step 3: Wrap and Continue Smoking

After about 4.5 hours and once the meat reaches an internal temperature around 170°F (77°C), wrap the ribs tightly in butcher paper along with a good chunk of unsalted butter. This wrapping traps moisture and tenderness inside while letting the meat finish cooking for another 2 hours. This step is crucial to achieving that perfect fall-apart tenderness.

Step 4: Let the Ribs Rest

Once the ribs are beautifully tender, remove them from the smoker and let them rest for 1 to 2 hours, still warm. This resting period helps the juices redistribute evenly throughout the meat, ensuring that every bite is moist and flavorful.

Step 5: Make the Salsa Verde

While the ribs rest, roast the tomatillos (cut in halves), Serrano chili, roughly a third of a yellow onion, and garlic cloves on a grill until they develop a nice char. Once cool, blend them with fresh cilantro leaves, lime juice, and a pinch of salt until smooth. This vibrant salsa verde brings a bright, zesty complement to the rich smoked beef.

Step 6: Shred the Beef

Carefully shred the smoky, tender ribs into bite-sized pieces. This shredded beef will be layered into your burritos, so aim for pieces that are easy to wrap yet still juicy and chunky for texture.

Step 7: Warm the Tortillas

Preheat a griddle or grill to around 350°F (175°C). Warm each flour tortilla for 45 to 60 seconds on each side until pliable and slightly toasted. Warm tortillas hold the fillings better and create a sturdier burrito.

Step 8: Assemble and Toast the Burritos

On each warm tortilla, spread a layer of warm refried beans followed by a scoop of cooked white rice. Next, add a generous portion of shredded smoked beef ribs, then drizzle with vibrant salsa verde. Sprinkle with plenty of grated Monterey Jack cheese before wrapping tightly, seam side down. Finish by toasting each wrapped burrito on the griddle or grill for 60 to 90 seconds per side until the tortilla is crisp and the cheese inside melts perfectly.

Step 9: Serve and Enjoy

Repeat the assembly and toasting steps for all your tortillas and get ready to delight your friends and family with this smoky, cheesy, and utterly satisfying meal. These burritos are best served hot and fresh!

How to Serve Smoked Beef Rib Burrito Recipe

Garnishes

Adding fresh garnishes can elevate the flavors and textures of your burritos. Try topping them with extra chopped cilantro or a spoonful of cool sour cream to balance the heat. Thinly sliced radishes add a delightful crunch, while some pickled jalapeños bring an acidic brightness that cuts through the richness beautifully.

Side Dishes

This burrito pairs wonderfully with classic Mexican-inspired sides. Consider serving it alongside crunchy tortilla chips with guacamole or a fresh pico de gallo salad. A side of Mexican street corn, known as elote, also complements the smoky beef and silky cheese flavors perfectly. Plus, a crisp, tangy slaw can offer a refreshing contrast.

Creative Ways to Present

If you’re impressing guests or just want to switch things up, slice the burrito into thick rounds and present them tapas-style, perfect for sharing. Alternatively, create a burrito bowl by layering all the fillings without the tortilla for a low-carb option. You can even top the assembled burritos with extra salsa verde and a drizzle of crema for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, wrap any leftover smoked beef rib burritos tightly in foil or plastic wrap and refrigerate. They will keep well in the fridge for up to 3 days, making for an easy and delicious lunch or dinner option that reheats nicely.

Freezing

These burritos freeze beautifully. Wrap each one separately in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen burritos can be stored for up to 2 months. When you want a quick meal, just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your burrito in a toaster oven or conventional oven at 350°F (175°C) until warmed through and the cheese inside is melted, about 15-20 minutes. You can also use a skillet over medium heat, covering it with a lid to help the cheese melt evenly. Avoid microwaving if you want to keep the tortilla crisp and prevent sogginess.

FAQs

Can I use other types of wood for smoking the beef ribs?

Absolutely! While hickory provides a strong, classic smoky flavor, you can also experiment with oak, mesquite, or fruitwoods like apple or cherry to add different nuances. Just keep the smoke moderate to avoid overpowering the meat.

How long does it take to smoke the beef ribs properly?

This recipe calls for about 6.5 to 7 hours of smoking, including the wrapped stage, at 250°F. Low and slow is key here to break down connective tissues and develop tender, flavorful meat.

Can I substitute the flour tortillas with corn tortillas?

You could, but keep in mind that corn tortillas are smaller and less flexible, so they might not hold all the fillings as easily. If you prefer corn tortillas, consider making smaller burritos or serving the filling as a taco instead.

What if I don’t have a smoker? Can I cook the ribs another way?

While smoking adds a unique flavor, you can replicate some of the taste by slow-roasting the ribs in the oven with a smoked paprika-based rub and adding liquid smoke for a hint of smokiness. It won’t be exactly the same, but still delicious!

How spicy is the salsa verde in this recipe?

The salsa verde made here has mild to moderate heat thanks to the roasted Serrano chili. If you want it spicier, add extra chilies or include some of the seeds. For milder salsa, use fewer chilies or substitute with a milder pepper.

Final Thoughts

This Smoked Beef Rib Burrito Recipe is a wonderful way to elevate your burrito game with smoky, tender beef and vibrant, fresh flavors. It takes some time and care, but the reward is an unforgettable meal that’s perfect for sharing and savoring. Trust me, once you’ve had this dish, it might become your go-to favorite for weekends, gatherings, or whenever you want to impress with comfort food that truly shines. So fire up that smoker and get ready for a flavor-packed experience you won’t regret!

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