Smoked Beef Rib Burrito (Print Version)
Rich smoked ribs, tangy salsa verde, and creamy cheese are wrapped in a soft tortilla for the ultimate meal.
# Ingredients:
→ Beef and Rub
01 -
Barbecue seasoning for beef
02 -
A slab of beef ribs (3-4 bones, silver skin removed)
03 -
Binder: yellow mustard
→ Burrito Fillings
04 -
White rice (homemade or store-bought)
05 -
12-inch flour tortillas
06 -
Shredded Jack cheese, about 3 cups
07 -
Refried beans (prepared)
08 -
Salsa Verde
→ Salsa Verde Mix
09 -
1 Serrano chili, roasted
10 -
4 tomatillos, roasted and halved
11 -
3 garlic cloves, roasted
12 -
1/3 yellow onion, roasted
13 -
2 tablespoons lime juice, freshly squeezed
14 -
Small handful of cilantro leaves
15 -
A pinch of salt
→ Needed Items
16 -
Chunky hickory wood for smoking
17 -
Apple cider vinegar to spritz
18 -
Butter (unsalted), one stick
19 -
Butcher paper rolls
# Steps:
01 -
If the silver skin hasn't been removed, peel it off the ribs. Use mustard to coat all sides lightly, then layer on your barbecue rub generously.
02 -
Set your smoker to 250°F (120°C) with hickory wood chunks. Smoke ribs for 2 hours, misting with apple cider vinegar every 45 minutes to keep them moist.
03 -
Once the ribs hit an internal temperature of around 170°F (77°C) after 4 1/2 hours, place butter on butcher paper, wrap the ribs, and continue smoking until they're super tender, for 2 more hours.
04 -
When cooking's done, pull the wrapped ribs out of the smoker and let them rest while still covered in a cooler for up to 2 hours.
05 -
Grill tomatillos, chili, onion, and garlic. Let cool a bit, toss into a blender along with cilantro, lime juice, and salt, then blend for 1-2 minutes. Store nearby.
06 -
Once rested, unroll the ribs and shred the meat using your fingers or a cleaver. Transfer it into a bowl for easy access.
07 -
Heat up your griddle or grill to 350°F (175°C). Toast each tortilla for about 45 seconds per side until warm and flexible.
08 -
On each tortilla, spread heated refried beans first, then layer rice, shredded beef, salsa verde, and cheese. Tuck, roll tight, cook both sides for 60-90 seconds with the seam down first.
09 -
Repeat assembly and warming until all burritos are ready. Serve at once, ideally around good company.
# Notes and Tips:
01 -
For optimal texture, shred the ribs as soon as they're done resting.
02 -
Freshly made Salsa Verde tastes the best within 15 minutes of blending.