smoked beef rib burrito

My first batch of smoked beef rib burritos came about after a backyard Sunday smoke session inspired by family cookouts. The combo of bold, slow-smoked beef and punchy salsa verde tucked into a warm tortilla makes this an undeniably hearty and satisfying meal that leaves everyone full and happy long after the plates are cleared.

I was amazed the first time I served these at a game day get-together how quiet everyone got as soon as they took the first bite the smoky aroma is really irresistible

Ingredients

• Beef ribs: choose a silky slab with marble for max tenderness and taste
• Yellow mustard: acts as the perfect glue for the rub enhances bark
• Barbecue beef seasoning: adds layers of spice and brown sugar depth homemade or store-bought
• Apple cider vinegar: helps maintain moisture during smoking
• Unsalted butter: enriches the ribs with silky texture when wrapping
• Hickory wood chunks: supply a robust smoky note
• Butcher paper: key to juicy bark during the final smoke
• 12-inch flour tortillas: opt for fresh and soft for flawless rolling
• White rice: for a hearty base fluffy and not sticky is best
• Refried beans: brings earthy creaminess and helps glue fillings
• Shredded Jack cheese: melts beautifully and blends with beef
• Tomatillos: roasted for tang and a bright salsa base
• Serrano pepper: for kick you can swap for jalapeño for milder spice
• Yellow onion: caramelizes sweetness when roasted
• Garlic: adds warmth and extra depth to salsa
• Cilantro: delivers herbaceous notes choose perky leaves
• Lime juice: brightens the salsa use fresh for zing
• Salt: rounds out flavors use flaky sea salt if possible

Instructions

Prepare the Beef:

Remove the silver skin from the ribs if needed Use a sharp knife and work slowly for clean removal Pat dry and coat evenly with a fine layer of yellow mustard as your binder Cover all surfaces generously with barbecue seasoning pressing firmly so the rub adheres nicely

Set Up the Smoker:

Preheat smoker to 250°F Load with hickory wood chunks for robust smoke flavors Ensure a steady temperature before adding ribs

Smoke the Ribs:

Place seasoned ribs in the smoker bone side down After 45 minutes spritz the meat lightly with apple cider vinegar Continue spritzing every 45 minutes Smoke ribs for a total of 2 hours letting smoke fully infuse

Wrap and Return to Smoker:

At the 4 and a half hour mark check ribs for a deep color and internal temp around 170°F Lay out butcher paper add butter then place ribs bone side up Wrap tightly and return to smoker This step ensures maximum tenderness Smoke for another 2 hours until probe-tender ribs should feel like soft butter when poked

Rest the Ribs:

Once done transfer still-wrapped ribs to a cooler to rest one to two hours This allows juices to settle and meat to become ultra-tender

Make Salsa Verde:

Grill tomatillos, Serrano pepper, onion and garlic over direct heat until they char and soften Cool briefly Transfer to a blender with cilantro lime juice and pinches of salt Blend for 60 to 90 seconds until smooth and vibrant Set salsa aside

Shred the Beef:

Unwrap ribs and pull meat from bones Shred finely using hands or chop with a cleaver Remove excess fat or gristle for even bites

Warm the Tortillas:

Heat a grill or griddle to 350°F Place tortillas down for 45 to 60 seconds per side until soft and lightly scorched Keep warm in a towel

Assemble the Burrito:

On each tortilla layer warm refried beans then fluffy rice next a generous pile of shredded beef spoonfuls of salsa verde and a solid handful of shredded Jack cheese Roll tightly and place seam side down

Toast to Finish:

Add each burrito back to the griddle seam side down Toast for 60 to 90 seconds per side until cheese melts and tortilla crisps Serve immediately for best results

Repeat and Serve:

Repeat assembly and toasting for all burritos Share hot with family or friends for a real treat

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My favorite part is pulling the beef straight off the bone after hours of smoking it feels like a well-earned reward Once I made these for my nephew’s birthday and he still talks about the buttery ribs in that burrito

Storage Tips

To store leftovers cool burritos completely then wrap tightly in foil and place in the fridge for up to three days For longer storage freeze burritos individually then reheat wrapped in foil at 300°F until hot Store salsa verde in a jar in the fridge and stir before serving

Ingredient Substitutions

If beef ribs are unavailable brisket makes a worthy substitute Use Monterey Jack or pepper Jack cheese for a different flavor Try Pinto beans in place of refried beans If you need a milder salsa skip Serrano and use roasted bell pepper

Serving Suggestions

Serve these burritos with crunchy slaw and a side of fresh guacamole They work wonderfully as a centerpiece for backyard dinners or tailgate lunches If cut in half and wrapped in parchment they travel great

Cultural and Historical Context

This smoked beef rib burrito blends barbecue pitmaster techniques with classic Tex-Mex burrito building It represents the kind of fusion you find at Texas food trucks where smoky brisket and vibrant salsas meet in handheld form Every bite captures the shared story of family barbecue and border town eats

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This burrito is pure backyard comfort rolled up You will dream about those smoky beef bites and fresh salsa long after the last bite

Frequently Asked Questions

→ How do I ensure the beef ribs are tender?

Smoke ribs low and slow to reach probe-tender; resting them in a cooler keeps them juicy and easy to shred.

→ Can I use store-bought salsa verde?

Yes, but making salsa verde from roasted tomatillos and peppers adds fresher flavor and more depth.

→ What tortillas work best for this dish?

Large 12-inch flour tortillas are ideal for comfortably holding all fillings and rolling securely without tearing.

→ How do I get a crispy burrito exterior?

After assembling, toast the burrito seam-side down on a hot griddle for 60–90 seconds per side.

→ What other cheeses can I use?

Monterey Jack melts well, but you can substitute cheddar or a Mexican blend to suit your taste.

→ Are leftovers easy to reheat?

Wrap burritos in foil and warm gently in the oven, or toast on a skillet for a crisp finish.