Slow-Smoked Beef Ribs with Salsa Verde and Cheese in a Burrito (Print version)

Tender smoked beef ribs wrapped with salsa verde, beans, rice, and melted cheese in a crisp griddled burrito.

# Ingredients:

For the smoked beef ribs

01 - 1 slab beef plate ribs or meaty short ribs, 4 to 5 lb (1.8 to 2.3 kg)
02 - 2 tablespoons yellow mustard
03 - 1 tablespoon kosher salt
04 - 1 tablespoon coarse black pepper
05 - 2 teaspoons chili powder
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon ground cumin
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 cup (120 ml) apple cider vinegar, for spritzing
11 - 3 tablespoons unsalted butter or beef tallow, for wrapping

For the salsa verde

12 - 1 lb (450 g) tomatillos, husked and rinsed
13 - 1 serrano chile or jalapeño
14 - 1/2 small white onion
15 - 3 garlic cloves, unpeeled for roasting
16 - 1/2 cup fresh cilantro leaves
17 - 2 tablespoons fresh lime juice, plus more to taste
18 - 1/2 teaspoon kosher salt, plus more to taste

For the burritos

19 - 6 large 12-inch flour tortillas
20 - 2 cups (360 g) warm cooked white rice
21 - 1 1/2 cups (390 g) warm refried beans
22 - 2 1/2 cups (280 g) shredded Monterey Jack or Oaxaca cheese
23 - 1 tablespoon neutral oil, for the griddle
24 - Lime wedges and chopped cilantro, for serving

# Instructions:

01 - Trim loose fat from the beef ribs. Rub with mustard, then season all over with salt, pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder. Rest at room temperature while the smoker heats.
02 - Heat a smoker to 250°F. Place the ribs bone-side down and smoke until the bark is dark and set, about 4 hours. Spritz lightly with apple cider vinegar every 45 minutes after the first 2 hours.
03 - Place the ribs on butcher paper or foil with butter or beef tallow. Wrap tightly and return to the smoker until probe-tender, usually 2 to 3 more hours, around 203°F to 208°F internal temperature.
04 - Rest the wrapped ribs for 45 to 60 minutes. Remove the bones and shred the beef, mixing in a few spoonfuls of the rendered juices from the wrap.
05 - Roast the tomatillos, serrano, onion, and garlic until blistered and softened. Peel the garlic, then blend everything with cilantro, lime juice, and salt until spoonable but not watery.
06 - Warm the tortillas, rice, and refried beans before assembly. This helps the burritos roll cleanly and melts the cheese faster.
07 - Spread beans down the center of each tortilla, then add rice, shredded beef, salsa verde, and cheese. Fold in the sides and roll tightly into burritos.
08 - Heat a lightly oiled griddle or skillet over medium heat. Toast each burrito seam-side down for 1 to 2 minutes, then turn and toast until golden and hot. Serve with extra salsa verde, lime, and cilantro.

# Good to know:

01 - Best made with beef ribs smoked until fully probe-tender for easy shredding.
02 - Use leftover smoked ribs to cut the total time to about 25 minutes.
03 - Resting the beef before shredding keeps the burrito filling juicy.

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