Smoked Beef Rib Burrito

Smoked beef rib burritos are truly something special when you want to elevate leftovers or turn a weekend cook into a knockout meal the whole family talks about for days the combination of smoky beef ribs with melty cheese and zip from a fresh salsa creates a flavor-packed burrito experience that feels both comforting and restaurant worthy

I first rolled these up on a lazy Saturday after a backyard barbecue and they have turned into a regular craving at our house every time the smoker is out everyone asks for these burritos again

Ingredients

• Beef rib slab: Look for one with good marbling and ask the butcher to remove the silver skin for the most tender meat
• Taco style sauce: Adds creamy tang and a little zip go for quality brands or make your own
• Large flour tortillas: Soft and sturdy ones hold up better when filled
• Barbecue beef seasoning: Pick your favorite blend with a savory spicy kick
• Cooked white rice: Fluffy and neutral for balancing bold beef flavors choose long grain for best texture
• Jack cheese: Freshly shredded melts quickly and adds creamy richness
• Refried beans: Creamy base to glue everything together try to sample a couple brands for best taste
• Yellow mustard: Helps the seasoning stick while adding a punch of flavor classic yellow works best
• Unsalted butter: Adds richness when wrapping ribs creates juicy results
• Butcher paper: Wraps keep the ribs super moist in the smoker
• Salsa Verde: Freshly blended salsa with tomatillos and serrano for a bright counterpoint pick ripe and firm tomatillos for the best salsa
• Roasted tomatillos: Lend the salsa its signature tang their skins should be slightly blistered
• Serrano pepper: Roasted for mild heat and depth look for glossy skins without wrinkles
• Yellow onion: Roasted for sweetness and flavor char it good for maximum taste
• Garlic cloves: Roasted until golden brown for mellow richness
• Cilantro: Bright and herbal flavor go for stems with leaves for fresher results
• Fresh lime juice: Adds a zesty lift always squeeze fresh if you can
• Salt: Lifts all the flavors choose kosher or sea salt

Step-by-Step Instructions

Prep the Beef Ribs:

Carefully remove all silver skin from the ribs and pat dry brush yellow mustard over every surface to help seasoning stick everywhere then coat heavily with barbecue beef seasoning pressing it in so it forms a thick layer

Smoke the Ribs:

Preheat your smoker to a steady 250 degrees using hickory chunks for deep smoke flavor lay the ribs bone side down and smoke for two hours making sure the temperature remains consistent every 45 minutes spritz with apple cider vinegar to keep the surface moist and encourage bark

Wrap and Tenderize:

Once the ribs have a dark bark and reach about 170 internal temperature remove them from the smoker and lay on butcher paper drop a few pats of butter directly onto the meat wrap tightly and return to the smoker continue cooking until the meat is probe tender which can take another two hours

Rest the Ribs:

Take the wrapped ribs off the smoker and place in a cooler to rest for one to two hours leaving them wrapped this makes the beef unbelievably juicy and easy to shred

Roast Salsa Ingredients:

While the ribs rest fire up a hot grill or griddle and roast tomatillos onion serrano pepper and garlic watch closely and turn frequently to achieve even char cool slightly before blending

Make the Salsa Verde:

Add roasted tomatillos serrano onion garlic plus cilantro lime juice and salt to a blender pulse for one minute until smooth taste and adjust salt or lime if needed set aside for assembly

Shred the Beef:

Unwrap rested ribs and use your hands to pull the meat into tender shreds discard bones and large fat pockets place meat in a large bowl for easy access

Heat the Tortillas:

Place a flour tortilla on a hot griddle or nonstick pan warm on both sides for about one minute until soft and flexible

Build the Burrito:

Spread warm refried beans in the center of your tortilla followed by a scoop of white rice a generous mound of shredded beef a drizzle of salsa verde and a handful of jack cheese roll up by folding in sides first then tucking and rolling tightly

Toast and Serve:

Set burrito seam side down on the hot griddle and toast each side for about one minute until golden this seals everything together then slice and enjoy

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I love adding extra roasted garlic to my salsa verde for even more depth it reminds me of my uncle who always insisted salsa was the real star at family taco nights and he was right

Storage Tips

Let burritos cool before wrapping tightly in foil or airtight containers they keep in the fridge for three days For longer storage freeze individually wrapped burritos then reheat in a covered nonstick pan or oven for best results

Ingredient Substitutions

Swap jack cheese for cheddar or Monterey Jack if you prefer a sharper or milder flavor If you do not have a smoker oven roast the ribs at a low temperature but use smoked paprika in your rub for extra flavor vegetarian guests can substitute smoked jackfruit or mushrooms

Serving Suggestions

Slice burritos in half and serve with extra salsa verde or hot sauce on the side Pair with a crisp cabbage slaw corn salad or tortilla chips for a full meal These also make excellent picnic or packed lunches

Cultural Note

Burritos as we know them grew from Mexican American cuisine and the practice of smoking beef ribs is classic backyard barbecue The mashup in this recipe highlights flavorful traditions from both cultures which come together so well in every bite

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Recipe FAQs

→ How do you achieve tender smoked beef ribs?

Use a mustard binder and beef seasoning, smoke low and slow at 250°F, and wrap in butcher paper with butter once a bark forms. Cook until probe tender.

→ What makes salsa verde in this dish special?

Roasted tomatillos, serrano pepper, and garlic are blended with lime, onion, and cilantro for a fresh, zesty kick.

→ How do you assemble the burrito for optimal flavor?

Layer heated refried beans, rice, shredded beef ribs, salsa verde, and cheese inside a warm tortilla, then toast for texture.

→ Can store-bought ingredients be used?

Absolutely. Store-bought white rice, refried beans, and even pre-made salsa verde can streamline preparation without sacrificing taste.

→ What sides complement this burrito best?

Pair with fresh salsa, guacamole, or a simple salad to balance the rich and smoky flavors of the burrito filling.