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–+ servings
grilled veggies

Smoked Beef Rib Burrito

James Brown
These Smoked Beef Rib Burritos are packed with tender hickory-smoked beef ribs, refried beans, white rice, Jack cheese, and homemade roasted salsa verde, all wrapped in a flour tortilla and toasted until golden.
Servings 4
Calories 474 kcal
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 hours
5 hours 30 minutes
Total Time 10 hours 55 minutes

Ingredients
  

  • 1 3-4 bone beef rib slab
  • 1-2 tbsp Taco Bell Baja Sauce (Shhhh, I bought it from the store)
  • 1 Pack of 12” flour tortillas
  • Beef Seasoning
  • White rice (store bought or made at home)
  • 3 cups Jack cheese (shredded)
  • Refried beans (bought from store)
  • Yellow mustard as a binder
  • 1 block Unsalted butter
  • Butcher paper

Salsa Verde

  • 4 Tomatillos, halved and roasted
  • 1 Serrano pepper, roasted
  • ⅓ Yellow onion, roasted/charred
  • 3 cloves Garlic, roasted
  • ¼ cup Cilantro
  • 2 tbsp 2 tablespoons lime juice, fresh
  • Pinch of salt

Instructions
 

  • Remove the silver skin from the beef ribs and trim as needed. Coat the ribs with yellow mustard, then season generously on all sides with beef seasoning.
  • Preheat the smoker to 250°F and add hickory wood chunks.
  • Place the ribs on the smoker and cook for 2 hours. Spritz with apple cider vinegar, then continue spritzing every 45 minutes.
  • After about 4½ hours, or when the ribs have developed a dark bark and reach around 170°F internally, remove them from the smoker.
  • Place the ribs on butcher paper and add a few tablespoons of butter. Wrap tightly and return to the smoker.
  • Continue cooking for about 2 hours, or until the beef is probe tender.
  • Remove the wrapped ribs from the smoker and place them in a cooler to rest for 1–2 hours.
  • Roast the tomatillos, serrano pepper, onion, and garlic over high heat until softened and charred.
  • Let the roasted vegetables cool slightly, then add them to a blender with the cilantro, lime juice, and salt. Blend for 60–90 seconds.
  • Unwrap the rested beef ribs and shred the meat. Place the shredded beef in a bowl.
  • Heat a griddle or plancha to about 350°F. Warm each flour tortilla for 45–60 seconds per side.
  • Layer each tortilla with heated refried beans, white rice, shredded beef ribs, salsa verde, and Jack cheese.
  • Roll tightly into a burrito and place seam-side down on the griddle. Toast for 60–90 seconds, then flip and toast the other side.
  • Repeat with the remaining ingredients and serve warm.

Nutrition

Calories: 474kcalCarbohydrates: 17gProtein: 27gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 95mgSodium: 1064mgPotassium: 260mgFiber: 4gSugar: 4gVitamin A: 1192IUVitamin C: 8mgCalcium: 715mgIron: 2mg
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