Description
This Smoked Beef Rib Burrito recipe combines tender, smoky beef ribs with flavorful layers of warm refried beans, cooked white rice, and a zesty homemade salsa verde, all wrapped in a grilled flour tortilla and topped with melted Monterey Jack cheese. Slow-smoked over hickory wood and finished with a vibrant tomatillo and Serrano chili salsa, these burritos deliver a deliciously rich and savory taste experience perfect for a hearty meal.
Ingredients
Scale
Beef and Seasoning
- 1 rack of beef ribs (3-4 bones, membrane removed)
- Barbecue spice mix for beef (approx. 2-3 tablespoons)
- A bit of yellow mustard (about 1 tablespoon)
- One stick of unsalted butter
- Chunks of hickory wood for flavor
- Apple cider vinegar for misting (about 1/4 cup)
- Butcher paper for wrapping
Beans and Rice
- Warm refried beans (store-bought, about 1-1.5 cups)
- Cooked white rice (homemade or packaged, about 1.5 cups)
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 (approx. 1/4 cup packed)
- Juice from 2 limes
- A pinch or two of salt
Other
- Flour tortillas, 12 inches wide (4 large tortillas)
- 3 cups grated Monterey Jack cheese
Instructions
- Prepare the Beef Ribs: Remove the silver skin from the beef ribs if this hasn’t been done yet. Rub the ribs evenly with yellow mustard, then generously coat with the barbecue spice mix to ensure a flavorful crust during smoking.
- Smoke the Ribs – First Phase: Preheat your smoker to 250°F (120°C). Add chunks of hickory wood to impart a deep smoky flavor. Place the ribs in the smoker and smoke for 2 hours, spritzing them with apple cider vinegar every 45 minutes to keep the meat moist and enhance flavor.
- Smoke the Ribs – Wrap and Finish: After 4.5 hours of smoking total, check that the internal temperature of the ribs has reached approximately 170°F (77°C). Wrap the ribs tightly in butcher paper along with a stick of unsalted butter to keep them juicy. Return the wrapped ribs to the smoker and continue smoking for an additional 2 hours, or until the meat is fork-tender.
- Rest the Ribs: Remove the wrapped ribs from the smoker and let them rest, keeping them warm for 1 to 2 hours. Resting allows the juices to redistribute, resulting in tender and flavorful meat.
- Prepare the Salsa Verde: Char the tomatillos, Serrano chili, yellow onion, and garlic cloves on a hot grill until nicely blackened and softened. Let them cool, then combine in a blender with cilantro leaves, fresh lime juice, and salt. Blend until smooth to create a bright, tangy salsa verde.
- Shred the Beef: Unwrap the rested ribs and shred the smoked beef into bite-sized pieces, placing them in a bowl ready to assemble the burritos.
- Warm the Tortillas: Heat a griddle or grill to 350°F (175°C). Place each flour tortilla on the surface and cook for 45 to 60 seconds on each side to warm and slightly toast them, making them pliable for wrapping.
- Assemble and Toast the Burritos: On each warmed tortilla, spread a layer of warm refried beans followed by cooked white rice. Top with shredded smoked beef, drizzle with the prepared salsa verde, and sprinkle generously with grated Monterey Jack cheese. Fold the burrito with the seam side down to secure the filling. Place the wrapped burrito back on the griddle or grill and toast for 60 to 90 seconds on each side until the cheese melts and the outside is crisp.
- Serve: Repeat the assembly for the remaining ingredients. Serve the burritos hot alongside your favorite sides or garnishes, perfect for sharing with family and friends.
Notes
- Removing the silver skin from ribs helps the spices permeate and improves texture.
- Spritzing with apple cider vinegar keeps the meat moist and adds a subtle tang.
- Using butcher paper rather than foil helps maintain bark texture while locking in moisture.
- Resting smoked meat is essential for juicy results.
- Roasting the salsa ingredients enhances flavor complexity.
- Toast burritos after wrapping to melt cheese and crisp the tortilla for texture contrast.
- Adjust spice levels in salsa verde by adding or reducing Serrano chili.
