Smoked Beef Rib Burrito (Print)
Juicy shredded beef ribs with homemade salsa verde, wrapped in a toasted tortilla with rice, beans and melted cheese.
# Ingredients:
→ Beef and Seasoning
01 -
1 slab beef ribs (3-4 bones), silver skin removed
02 -
Yellow mustard for binder
03 -
Barbecue beef seasoning
→ Burrito Components
04 -
4 large flour tortillas (30 cm/12 inch)
05 -
White rice, cooked
06 -
Refried beans, heated
07 -
3 cups shredded Jack cheese
08 -
Salsa verde
→ Salsa Verde
09 -
4 tomatillos, halved
10 -
1 Serrano pepper
11 -
1/3 yellow onion
12 -
3 cloves garlic
13 -
1/4 cup fresh cilantro
14 -
2 tablespoons fresh lime juice
15 -
Pinch of salt
→ Preparation Supplies
16 -
Apple cider vinegar for spritzing
17 -
1 block unsalted butter
18 -
Butcher paper
19 -
Hickory wood chunks
# Directions:
01 -
Remove any remaining silver skin from ribs. Apply mustard as a binder and coat all surfaces with barbecue beef seasoning.
02 -
Preheat smoker to 120°C and add hickory wood chunks. Smoke beef ribs for 2 hours, spritzing with apple cider vinegar every 45 minutes.
03 -
Once ribs reach 77°C internal temperature after approximately 4.5 hours, place butter on butcher paper, wrap ribs tightly, and continue smoking for 2 additional hours until probe-tender.
04 -
Remove wrapped ribs from smoker and rest in a cooler for 1-2 hours, keeping them wrapped.
05 -
Grill tomatillos, Serrano pepper, onion, and garlic until well roasted. Let cool, then blend with cilantro, lime juice, and salt for 60-90 seconds until smooth.
06 -
Unwrap and shred smoked beef ribs by hand or with a cleaver. Place shredded meat in a bowl.
07 -
Heat griddle or grill to 175°C. Warm tortillas on both sides for 45-60 seconds.
08 -
Layer each tortilla with refried beans, white rice, shredded beef, salsa verde, and Jack cheese. Roll tightly, seam-side down.
09 -
Toast each burrito on the griddle for 60-90 seconds per side until lightly golden. Serve immediately.
# Notes:
01 -
The key to perfect beef ribs is patience during smoking and adequate resting time.
02 -
For maximum flavor, prepare the salsa verde while the meat is smoking.