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Craving something out of the ordinary? Try smoked beef rib burritos when you're up for making leftovers shine or want a bold meal that'll have everyone chatting all week. The combo of smoky beef, gooey cheese, and the zingy punch from chunky salsa packs so much flavor, you'll swear it's takeout—only cozier.
These started as a lazy afternoon idea after a backyard smoke session and they quickly turned into the main thing my family begs for whenever I fire up the smoker. Total go-to now, every single time.
Mouthwatering Ingredients
- Fresh lime juice: Gives that bright, zingy pop at the finish—fresh-squeezed brings the best kick
- Cilantro: Adds a cool, green punch—use leaves and some stem for more punch
- Salt: Rounds out all the flavors—sea salt or kosher is best
- Yellow onion: Roasted till sweet and just a tad charred—go for max flavor
- Unsalted butter: When you wrap up the ribs, this makes everything extra juicy and rich
- Roasted tomatillos: The magic for classic salsa tang—skin should look a little burnt
- Garlic cloves: Roast ’em till toasty brown—great for making the salsa smooth and sweet
- Butcher paper: Use this to trap moisture in the smoker—keeps ribs tender
- Jack cheese: Shred it yourself for meltier results—extra gooey in the burrito
- Large flour tortillas: Pick big, pillowy ones—they won't tear when they're loaded
- Taco style sauce: You want it creamy and zippy—homemade or your favorite store brand rocks
- Barbecue beef seasoning: Your go-to spicy/salty mix—pick one you really like
- Cooked white rice: Go long grain if you can—stays floofy and absorbs flavors
- Yellow mustard: Paint this on for bold flavor and to help the seasoning stick
- Beef rib slab: Thick, marbled beef with the silver skin trimmed—just ask your butcher
- Refried beans: The glue for everything—try a few kinds to see what tastes best to you
- Salsa Verde: Whip up a fresh, tart salsa using tomatillos and serrano—pick firm tomatillos for best results
- Serrano pepper: Roast until glossy and slightly wrinkled—brings mild heat and smokiness
Simple Steps
- Toast and Serve:
- Put the finished burrito (seam side down) on a hot skillet until it's golden on every side. That way, everything stays put inside and the cheese gets oozy. Let it cool a sec, then cut and dig in.
- Build Your Burrito:
- Lay out your tortilla and smear on some warm beans. Add rice, a heap of shredded beef, a spoonful of salsa verde, and a handful of cheese. Tuck the sides in, then roll it up super tight.
- Heat Up Tortillas:
- Warm flour tortillas one by one on a hot skillet so they're bendable and won’t crack when filling.
- Shred the Beef:
- Unwrap your rested ribs and pull apart the beef by hand—toss any fat chunks or bones. Pile the meat in a bowl so you can grab it easily.
- Make Salsa Verde:
- Throw roasted tomatillos, serrano, onion, garlic, plus lime, cilantro, and some salt into a blender. Buzz till it’s smooth, then taste and tweak the salt or lime. Keep it ready for putting together later.
- Roast Salsa Veggies:
- Fire up your grill or a griddle and roast the tomatillos, onion, serrano, plus garlic. Turn often so they roast evenly. Pull them once they’re nicely charred and let them cool off a bit.
- Let Ribs Rest:
- When ribs are done, leave them wrapped and drop them into a cooler for one or two hours. This is how all the juices soak back in and makes shredding a breeze.
- Wrap and Finish Smoking:
- When your ribs get dark and crusty, and the inside hits 170°F, take them off, sit them on butcher paper, and add some butter right on top. Wrap tight, return to the smoker, and keep cooking until a fork goes in with zero effort (plan another two hours).
- Smoke the Ribs:
- Set your smoker to 250°F with hickory wood for a punch of smoke. Put ribs bone side down and smoke for two hours, spraying with apple cider vinegar every 45 minutes to lock in moisture and help that bark form.
- Get Ribs Ready:
- Pat ribs dry, yank off every bit of silver skin, then brush all over with mustard. Cover with barbecue rub—really press it in so it sticks good.
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I’m all in favor of tossing more roasted garlic into the salsa verde—it gives such a deep background flavor. My uncle swore the salsa matters even more than the filling, and he wasn’t wrong!
Storage Hints
Let burritos come to room temp first, then wrap tightly in foil or airtight boxes. They'll stay good for about three days chilled. Wanna keep them longer? Wrap individually and freeze. For best texture, reheat slowly in a covered skillet or in the oven, not the microwave.
Swap Ideas
Use cheddar or Monterey Jack instead of jack cheese for different vibes. No smoker? Slow-cook ribs in the oven, but toss a little smoked paprika into your rub so you don’t miss out on that flavor. If you need a veggie option, smoked jackfruit or mushrooms are great substitutes.
How to Serve
Cut burritos in half for easy grabbing and put out some extra salsa verde or hot sauce. Pair ’em up with crunchy cabbage slaw, a bowl of corn salad, or tortilla chips to round out your meal. These make killer lunches for a picnic or packed up for work, too.
Culture Quick Fact
Burritos, as we like them, really caught on in Mexican American kitchens. Smoking beef ribs is pure backyard barbecue style. Mixing the two in this dish is basically a shoutout to both traditions, and every bite proves they just work.
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Recipe FAQs
- → How do you make beef ribs juicy and tender?
Start with a mustard rub and your favorite beef spice mix. Smoke them slowly at 250°F until they’re buttery soft, wrapping them in butcher paper with butter when the outside forms a crust.
- → Why does this salsa verde stand out?
Blending roasted tomatillos, fresh leafy cilantro, tangy lime, garlic, and serrano peppers gives it brightness and boldness that’s unforgettable.
- → How should the burrito layers be placed?
Start with a smear of refried beans, follow with fluffy rice, shredded beef ribs, a drizzle of salsa verde, and finish with a sprinkle of cheese. Toast till crisp on the outside.
- → Can pre-made ingredients work?
Yep, no problem! Go for store-bought beans, plain cooked rice, or jarred salsa verde to save time and still enjoy amazing taste.
- → What could you serve on the side?
Try guacamole, a bright salad, or some fresh tomato salsa to keep things light alongside the smoky burrito.