If you’re craving a meal that brings together the smoky depth of slow-cooked beef, vibrant fresh flavors, and a satisfying, hearty wrap all in one, you’ve hit the jackpot with this Smoked Beef Rib Burrito Recipe. This dish is a celebration of tender, flavor-packed smoked beef ribs married with zesty salsa verde and melty cheese, all wrapped up in a warm, toasty flour tortilla. It’s perfect for sharing with family and friends or treating yourself to an indulgent yet comforting meal that you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Smoked Beef Rib Burrito Recipe has been thoughtfully chosen to build layers of flavor, texture, and color that will delight your taste buds. From the aromatic hickory wood chips to the fresh cilantro, every component plays a vital role in creating this unforgettable burrito experience.
- Beef ribs (3-4 bones, membrane removed): The star of the show, providing tender, smoky meat that’s full of rich flavor.
- Barbecue spice mix for beef: Adds a complex, savory crust that enhances the smoke.
- Yellow mustard: Acts as a binder for the spice rub and adds subtle tang.
- Warm refried beans (store-bought): Creamy and hearty, they make a delicious filling base.
- Cooked white rice (homemade or packaged): Adds a fluffy, gentle texture that balances the bold beef.
- Flour tortillas, 12 inches wide: The perfect canvas for all the fillings, soft yet sturdy.
- Salsa Verde (roasted tomatillo blend): Bright, tangy, and mildly spicy, bringing fresh vibrance.
- Monterey Jack cheese, grated: Melts beautifully and adds a mild, creamy richness.
- Serrano chili, roasted: Provides a smoky, slightly spicy zip to the salsa.
- Tomatillos, roasted: Give the salsa its signature tartness and color.
- Cilantro leaves: Add a fresh herbal note balancing the smoky meat.
- Yellow onion, roasted: Sweetness and depth that pulse through the salsa verde.
- Juice from 2 limes: Brightens and balances the flavors perfectly.
- Roasted garlic cloves: Smoky and mellow, they enrich the salsa verde.
- Salt: Essential for seasoning and enhancing every ingredient.
- Hickory wood chunks: Impart that signature deep, smoky aroma to the ribs.
- Unsalted butter: Added when wrapping ribs, it keeps them juicy and tender.
- Butcher paper: Used to wrap the ribs and slow-cook them to perfection.
- Apple cider vinegar: Spritzed during smoking to keep meat moist and add a subtle tang.
How to Make Smoked Beef Rib Burrito Recipe
Step 1: Prepare the Beef Ribs
Start by removing the silver skin from the beef ribs if your butcher hasn’t done that already. Slather each rib rack with a thin layer of yellow mustard—this isn’t for flavor alone but to help your barbecue spices stick like glue. Generously coat the ribs with your chosen barbecue spice mix, making sure every inch is covered for a deeply flavorful bark once smoked.
Step 2: Smoke the Ribs
Get your smoker going and heat it to 250°F (120°C). Toss in a few hickory wood chunks to create that unforgettable smoky aroma. Lay the ribs in the smoker and let them slowly cook for about 2 hours, spritzing every 45 minutes with apple cider vinegar. This will keep the meat tender and infuse a gentle tang that cuts through the richness.
Step 3: Wrap and Continue Smoking
After around 4½ hours in total, check the internal temperature of the ribs. You’re aiming for about 170°F (77°C) for optimal tenderness. That’s when you’ll wrap the ribs tightly in butcher paper along with a stick of unsalted butter. Pop them back in the smoker for another 2 hours or so—the wrapping steams the ribs gently, rendering meat that just melts in your mouth.
Step 4: Rest the Ribs
Once out of the smoker, don’t rush to shred just yet. Let the wrapped ribs rest for at least 1 to 2 hours, keeping them warm. This resting period lets the juices redistribute evenly, guaranteeing a moist, flavorful bite every time.
Step 5: Roast and Blend the Salsa Verde
While the ribs are resting, it’s time to make your salsa verde. Char the tomatillos, Serrano chili, yellow onion, and garlic cloves on a hot grill or skillet. After they cool, blend them with fresh cilantro leaves, freshly squeezed lime juice, and a pinch or two of salt until silky smooth. This vibrant sauce is the soul of the burrito, adding fresh acidity and layers of smoky heat that perfectly complement the beef.
Step 6: Shred the Beef
Now for the best part—unwrapping and shredding your smoked beef ribs into bite-sized pieces. Use two forks or your fingers (once cool enough) to pull apart the tender ribs. The meat should easily fall off the bones with rich smoky edges.
Step 7: Warm the Tortillas
Heat your griddle or grill to about 350°F (175°C). Warm each flour tortilla for 45–60 seconds per side; this helps make them pliable and brings out their toastiness when you finish the burrito.
Step 8: Assemble and Toast the Burrito
On each tortilla, start with a layer of warm refried beans, followed by a scoop of cooked white rice. Next, pile on a generous amount of shredded smoked beef ribs, drizzle a hearty spoonful of your homemade salsa verde, and top with plenty of grated Monterey Jack cheese. Fold the sides snugly and roll up the burrito tightly, seam side down.
Place each burrito back on the hot griddle or grill and toast for 60–90 seconds on each side until the tortilla crisps up slightly and the cheese melts into gooey perfection. Repeat with all tortillas and fillings, then serve immediately with plenty of enthusiasm!
How to Serve Smoked Beef Rib Burrito Recipe
Garnishes
Add a pop of color and freshness by garnishing your burritos with extra chopped cilantro, slices of fresh avocado, or a dollop of sour cream or crema. These toppings not only boost flavor but offer cool contrasts to the warmly spiced smoked beef and salsa verde.
Side Dishes
The smoky, hearty burrito pairs beautifully with simple but complementary sides. Think crisp tortilla chips with extra salsa verde or guacamole, a light Mexican street corn salad, or even a zesty cabbage slaw to add crunch and brightness alongside the rich main event.
Creative Ways to Present
Want to impress guests? Serve the burrito sliced in half diagonally on a rustic wooden board with small bowls of salsa verde, pickled onions, and lime wedges. Alternatively, assemble a burrito bowl by layering all the ingredients in a bowl for a mess-free, fork-friendly alternative that lets everyone customize their own bites.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover smoked beef rib burritos tightly in foil or plastic wrap and refrigerate. They keep well for 2 to 3 days, making them perfect for next-day lunch or a quick dinner solution when you’re short on time but still want something delicious.
Freezing
For longer storage, individually wrap burritos in foil and place them in a freezer-safe bag or container. They’ll keep for up to 3 months without losing flavor or texture. Just be sure to thaw in the refrigerator overnight before reheating to maintain the best quality.
Reheating
To reheat, unwrap the burrito and place it on a baking sheet in a 350°F (175°C) oven for 15–20 minutes until warmed through and the tortilla crisps back up. Alternatively, you can warm it on a skillet over medium heat, flipping frequently to avoid burning and keep that golden crust.
FAQs
Can I use other types of ribs instead of beef ribs?
Absolutely! While beef ribs provide a deep, robust flavor, you can experiment with pork ribs or even short ribs. Just keep in mind that smoking times and textures might vary slightly, and you may want to adjust seasonings to complement the different meat profiles.
What if I don’t have a smoker available?
If you don’t have a smoker, you can slow-cook the ribs in the oven at a low temperature, then finish them on a grill with some wood chips in a smoker box for that smoky flavor. While the result won’t be identical, it will still be delicious and tender.
Can I make the salsa verde ahead of time?
Yes! The salsa verde actually benefits from a few hours chilling in the fridge, allowing the flavors to meld beautifully. Just cover and store it in an airtight container for up to two days before serving.
What are the best tortillas to use for this recipe?
Look for large, fresh flour tortillas around 12 inches wide. They’re sturdy enough to hold all the fillings while remaining soft and pliable after warming and toasting, making your burrito easy to roll and enjoy.
How spicy is the burrito, and can I adjust it?
The spice level mostly comes from the Serrano chili in the salsa verde and your choice of barbecue spices. You can easily adjust the heat by using fewer or more chilies or swapping Serranos for milder peppers. This way, everyone can enjoy their perfect level of kick!
Final Thoughts
This Smoked Beef Rib Burrito Recipe is a labor of love that rewards you with every smoky, tangy, cheesy bite. It’s a wonderful dish to make when you want to impress or simply savor something comfortingly delicious with friends and family. I hope you dive in, roll up your sleeves, and give it a try—you’re going to love it as much as I do!
Print
Smoked Beef Rib Burrito Recipe
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican-American
Description
This Smoked Beef Rib Burrito is a flavorful and hearty dish that combines tender, slow-smoked beef ribs with fresh salsa verde, warm refried beans, and cheese, all wrapped in a soft flour tortilla. The smoky richness of the ribs infused with hickory wood perfectly blends with the tangy, roasted tomatillo salsa, making a satisfying meal ideal for gatherings or a comforting dinner.
Ingredients
Beef Ribs and Seasoning
- 1 rack of beef ribs (3–4 bones, membrane removed)
- Barbecue spice mix for beef (approximately 2 tablespoons)
- A bit of yellow mustard (about 1 tablespoon)
- One stick of unsalted butter (around 4 tablespoons)
- Chunks of hickory wood for smoking
- Apple cider vinegar for misting (approximately 1/4 cup)
- Butcher paper for wrapping
Burrito Fillings
- Warm refried beans (store-bought, about 1 cup)
- Cooked white rice (homemade or packaged, about 1 cup)
- Flour tortillas, 12 inches wide (4 tortillas)
- 3 cups grated Monterey Jack cheese
Salsa Verde Ingredients
- 1 Serrano chili, roasted
- 4 tomatillos, roasted and halved
- 1/3 yellow onion, roasted
- 3 cloves of roasted garlic
- A handful of cilantro leaves (about 1/4 cup)
- Juice from 2 limes (about 2 tablespoons)
- A pinch or two of salt to taste
Instructions
- Prepare the Ribs: Remove the silver skin from the beef ribs if not already done. Rub the surface evenly with yellow mustard, then coat heavily with your barbecue spice mix to infuse the meat with flavor.
- Smoke the Ribs: Preheat your smoker to 250°F (120°C) and add hickory wood chunks to create smoke. Place the ribs in the smoker and begin smoking for 2 hours, spritzing the ribs with apple cider vinegar every 45 minutes to maintain moisture and enhance flavor.
- Continue Smoking Wrapped: After 4.5 hours total smoking time, check that the internal temperature of the ribs reaches about 170°F (77°C). Wrap the ribs tightly in butcher paper with a stick of unsalted butter inside, then return them to the smoker for an additional 2 hours, until the meat is tender.
- Rest the Meat: Remove the wrapped ribs from the smoker and let them rest for 1-2 hours. This resting period helps the juices redistribute throughout the meat, keeping it moist and flavorful while maintaining warmth.
- Make Salsa Verde: Char the tomatillos, Serrano chili, yellow onion, and garlic cloves on a grill until nicely roasted and slightly blackened. Allow them to cool slightly, then blend with cilantro leaves, lime juice, and salt until smooth and vibrant. Set aside for assembling the burritos.
- Shred the Ribs: Carefully shred the smoked beef ribs into bite-sized pieces in a bowl, discarding any excess fat or bones.
- Warm the Tortillas: Heat a griddle or grill to 350°F (175°C). Lightly cook each flour tortilla for 45-60 seconds on each side until they are soft and pliable but with slight toasting marks.
- Assemble the Burritos: On each warmed tortilla, spread a layer of warm refried beans, followed by cooked white rice, shredded smoked beef rib, a drizzle of salsa verde, and a generous sprinkle of grated Monterey Jack cheese. Roll the burrito tightly with the seam side down to keep it secure.
- Toast the Burritos: Place the wrapped burritos on the griddle or grill and toast for 60-90 seconds on each side, until the tortillas are golden brown and the cheese inside begins to melt.
- Serve: Repeat the assembly and toasting with remaining ingredients and serve the burritos hot, perfect for sharing with family and friends.
Notes
- Removing the silver skin from the ribs is crucial to ensure tenderness and better smoke penetration.
- Spritzing with apple cider vinegar keeps the ribs moist during the long smoking process.
- Wrapping in butcher paper with butter helps to braise and soften the ribs without losing the bark texture.
- Char the vegetables well to develop deep smoky flavors in the salsa verde.
- Warm tortillas prevent cracking when rolling the burritos and improve the eating experience.
- These burritos can be customized with additional toppings such as sour cream, avocado, or pickled jalapeños if desired.
