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

Scale

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

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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.