Smoked Beef Rib Burrito

Turn leftover smoked beef ribs into a crowd favorite packed with rich smoky goodness, gooey cheese, and zippy homemade salsa. This is that hearty meal that gets everyone talking for days, feeling special enough for a big night but totally doable at home.

I threw these together after a lazy day on the patio and now whenever we fire up the smoker, these are always requested. They've become a must-have at every backyard hangout.

Tasty Ingredients

• Salsa Verde: Fresh green salsa made with tomatillos and spicy serrano, adding brightness to every bite—make sure the tomatillos are firm and ripe
• Cilantro: Pick leafy, fresh stems for the most vibrant herbal kick
• Unsalted butter: Adds juiciness when wrapping ribs before smoking
• Barbecue beef seasoning: Choose your go-to blend, something with a bit of a spicy punch
• Beef rib slab: Well-marbled is best—ask your butcher to remove the tough silver skin so it's extra tender
• Yellow onion: Roast it well for a caramelized, sweet depth
• Yellow mustard: Classic yellow works perfectly and helps the spices stick to the beef
• Large flour tortillas: Soft and sturdy ones are the easiest to roll and stuff
• Roasted tomatillos: Get those skins nice and blistered, that's where the signature tang comes from
• Taco style sauce: Go for something with a creamy zing, or whip up your own
• Jack cheese: Shred it yourself so it melts fast and creamy
• Salt: Kosher or sea salt makes everything pop
• Cooked white rice: Long grain is best for fluffy texture to balance the bold beef
• Butcher paper: Use this for wrapping the ribs—it locks in all that moisture while they smoke
• Refried beans: A creamy layer that holds everything together—try a few brands to pick your favorite
• Fresh lime juice: Fresh squeezed is a must for a zesty, lively lift
• Serrano pepper: Roasted and glossy-skinned, it brings gentle heat
• Garlic cloves: Roast until deeply golden for mellow, rich flavor

Simple Step Guide

Toast and Serve:

Grill the burrito with its seam side facing down so it gets crispy. Flip and toast the other side till golden, then slice up and dig in.

Build the Burrito:

Start with a warm tortilla and layer beans in the middle, followed by rice, lots of shredded beef, salsa verde, and grated cheese. Fold in the sides and roll tightly.

Heat the Tortillas:

Place each tortilla on a hot nonstick pan or griddle for about a minute per side until they're super soft and bendable.

Shred the Beef:

After resting, remove the ribs, pull the meat apart with your hands, and discard fat and bones. Set aside in a big bowl.

Make the Salsa Verde:

Blend your roasted tomatillos, serrano, onion, and garlic with cilantro, lime, and salt until smooth. Taste and tweak the seasoning, then keep it handy for your burritos.

Roast Salsa Ingredients:

Grill garlic, tomatillos, onions, and serrano until nicely charred on all sides. Let cool before blending.

Rest the Ribs:

Pop the wrapped ribs into a cooler (still wrapped) for at least an hour, up to two. This makes the beef super juicy and shreddable.

Wrap and Tenderize:

Once the ribs have a deep, dark bark and hit roughly 170 degrees, pull ‘em out. Add some butter, wrap tightly in butcher paper, and return to the smoker until you can slide a probe in with zero resistance.

Smoke the Ribs:

Fire up your smoker to 250 degrees and toss in some hickory wood for flavor. Place ribs bone side down, spritzing every 45 minutes with apple cider vinegar to keep that bark moist.

Prep the Beef Ribs:

Use a paper towel to dry your ribs after peeling away all the silver skin. Coat every inch with mustard, then cover thickly with BBQ seasoning by pressing it onto the surface.

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I'm all about tossing in more roasted garlic to the salsa for a really deep flavor. My uncle swore salsa was the most important part of taco night—and honestly, he couldn’t have been more right.

Storage Advice

Let the burritos cool before wrapping them up snug in foil or airtight containers. They'll stay fresh in the fridge for up to three days. If you want them later, freeze each burrito on its own, then reheat covered in a pan or oven for the best taste and texture.

Swap Ideas

No Jack cheese? Cheddar or Monterey Jack melt great too, and you can choose sharper or milder. If you don’t own a smoker, bake the ribs low-and-slow in the oven and toss smoked paprika in your rub to mimic that smokiness. For a veggie option, smoked jackfruit or mushrooms make awesome subs for beef.

Serving Ideas

Slice these in half and dunk in more salsa or your favorite hot sauce. Go all out with a crunchy cabbage slaw, salad, or tortilla chips. They’re also great packed up for lunch or a picnic.

Story Behind the Dish

Burritos started in Mexican-American kitchens, and slow-smoking beef ribs is a barbecue classic. Mixing these two traditions brings together big flavors from both worlds—and it just works with every bite.

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Recipe FAQs

→ What's the secret to tender, juicy beef ribs?

Coat with a mustard base, season with your favorite spices, then smoke at 250°F. Wrap in butcher paper with butter once the crust sets and continue cooking until tender when probed.

→ What gives the salsa verde its vibrant taste?

A combination of roasted tomatillos, serrano chilies, fresh lime, garlic, onion, and cilantro brings a tangy and bold zest to the mix.

→ How do you build a tasty burrito?

Spread warm beans on a tortilla, add rice, shredded beef ribs, salsa verde, and cheese, then roll it up and toast until crispy.

→ Are pre-made ingredients okay to use?

Definitely! Ready-made beans, cooked rice, and jarred salsa verde can save time while still creating a flavorful meal.

→ What are the best pairings for this dish?

Add guacamole, fresh pico de gallo, or a crisp salad for a nice contrast to the rich, smoky flavors.