Smoked Beef Rib Burrito (Print Version)
Smoked beef ribs paired with fresh salsa verde, melted cheese, and fluffy rice wrapped in a warm tortilla for a bold flavor punch.
# Ingredients:
→ Seasoned Beef
01 -
Barbecue spice mix for beef
02 -
1 rack of beef ribs (3-4 bones, membrane removed)
03 -
A bit of yellow mustard to stick spices on
→ Burrito Fillings
04 -
Warm refried beans (store-bought)
05 -
Cooked white rice (homemade or packaged)
06 -
Flour tortillas, 12 inches wide
07 -
Salsa Verde for drizzling
08 -
3 cups grated Monterey Jack cheese
→ Green Salsa Mix
09 -
1 Serrano chili, roasted
10 -
Roast 4 tomatillos (cut each in half)
11 -
A handful of cilantro leaves
12 -
1/3 yellow onion, roasted
13 -
Juice from 2 limes
14 -
3 cloves of roasted garlic
15 -
A pinch or two of salt
→ Cooking Gear Essentials
16 -
Chunks of hickory wood for flavor
17 -
One stick of unsalted butter
18 -
Butcher paper for wrapping
19 -
Apple cider vinegar for misting
# Steps:
01 -
Take the silver skin off your beef ribs if it hasn’t been done yet. Rub the meat down with mustard and season every inch heavily with barbecue spices.
02 -
Heat your smoker to 250°F (120°C) and toss in chunks of hickory wood. Let the ribs smoke for 2 hours, spritzing them with cider vinegar every 45 minutes.
03 -
After 4 1/2 hours, check to see if the ribs are about 170°F (77°C). Put them on butcher paper with butter, wrap them up tight, and smoke 2 more hours until nice and tender.
04 -
Move the wrapped ribs to a cooler and rest them for an hour or two. Keep them covered to stay warm.
05 -
Char the tomatillos, Serrano, onion, and garlic on a grill. Once cooled, blitz them with cilantro, lime juice, and salt for about a minute until smooth. Set aside.
06 -
Take the ribs out of the wrap and shred the meat into pieces, using your hands or a knife if needed. Toss into a bowl.
07 -
Fire up your griddle or grill to 350°F (175°C). Cook tortillas for 45-60 seconds on each side until heated through.
08 -
On a tortilla, layer in this order: warmed beans, white rice, the shredded beef, salsa verde, and Jack cheese. Wrap it up tightly with the seam side down and toast each side for 60-90 seconds.
09 -
Repeat the filling and toasting process for the rest of the burritos. Bring to the table and enjoy with your loved ones.
# Notes and Tips:
01 -
To make things easier, shred the beef ribs as soon as they’ve rested.
02 -
For peak flavor, salsa verde should be used within 15 minutes after blending.