Description
This Smoked Beef Rib Burrito recipe features tender, flavorful beef ribs smoked low and slow with hickory wood, wrapped in warm flour tortillas with layers of refried beans, white rice, spicy salsa verde, and melted Monterey Jack cheese. The burritos are toasted on a griddle for a delightful crispy finish, perfect for a comforting and satisfying meal.
Ingredients
Scale
Smoked Beef Ribs
- 1 rack of beef ribs (3-4 bones, membrane removed)
- Barbecue spice mix for beef (quantity as needed to coat)
- A bit of yellow mustard (for rubbing)
- Chunks of hickory wood (for smoking)
- One stick of unsalted butter
- Apple cider vinegar (for spritzing)
- Butcher paper (for wrapping)
Bean and Rice Filling
- Warm refried beans (store-bought, quantity as needed)
- Cooked white rice (homemade or packaged, quantity as needed)
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
- Juice of 2 limes
- A pinch or two of salt
Other
- Flour tortillas, 12 inches wide
- 3 cups grated Monterey Jack cheese
Instructions
- Prepare the beef ribs: Remove the silver skin from the beef ribs if not already removed. Rub the ribs with a thin layer of yellow mustard to help the spice mix adhere, then coat them heavily and evenly with the barbecue spice mix.
- Preheat smoker and begin smoking: Preheat your smoker to 250°F (120°C) and add chunks of hickory wood for aroma and flavor. Place the ribs in the smoker and smoke them for 2 hours, spritzing with apple cider vinegar every 45 minutes to keep the meat moist.
- Continue smoking and wrap: After 4.5 hours total of smoking, check the internal temperature of the ribs aiming for about 170°F (77°C). At this point, wrap the ribs tightly in butcher paper along with one stick of unsalted butter and return them to the smoker for an additional 2 hours to render tender.
- Rest the ribs: Remove the wrapped ribs from the smoker and allow them to rest for 1 to 2 hours, keeping them warm to allow juices to redistribute for maximum tenderness.
- Make the salsa verde: Char the tomatillos, Serrano chili, yellow onion, and garlic on a grill until soft and slightly blackened. Once cooled, blend these ingredients together with cilantro leaves, lime juice, and salt until smooth to create a fresh and flavorful salsa verde. Set aside.
- Shred the beef: Unwrap the rested ribs and shred the smoked beef into bite-sized pieces, placing them in a bowl ready for assembly.
- Warm the tortillas: Heat a griddle or grill to 350°F (175°C). Cook each flour tortilla for 45 to 60 seconds per side until warm and pliable, making them easier to wrap.
- Assemble the burritos: On each warm tortilla, layer a generous helping of warm refried beans, cooked white rice, shredded smoked beef, a drizzle of salsa verde, and a sprinkle of grated Monterey Jack cheese. Wrap the tortilla tightly with the seam side down to secure the filling.
- Toast the burritos: Place the assembled burritos seam side down on the heated griddle or grill and toast each side for 60 to 90 seconds until the cheese melts and the tortilla turns golden and slightly crispy.
- Serve: Repeat the assembly and toasting process with the remaining ingredients. Serve the burritos hot, inviting your loved ones to enjoy this hearty and flavorful meal together.
Notes
- Removing the membrane from the ribs helps the smoke and seasoning penetrate the meat better.
- Spritzing with apple cider vinegar keeps the ribs moist and adds a subtle tang.
- Wrapping ribs in butcher paper with butter during smoking speeds tenderness while preserving smoke flavor.
- Charred vegetables in the salsa verde add a smoky depth that complements the beef ribs.
- Warming tortillas makes them more flexible and prevents tearing during wrapping.
- Toasting the burritos after assembly melts the cheese and seals in the flavors, giving a delightful crispy exterior.
- Use gloves when handling hot chilies to avoid irritation.
- This recipe requires a smoker and a grill; alternatively, a well-controlled oven and stove-top can work if prepared accordingly.
