If you’re looking for the ultimate hearty, smoky, flavor-packed meal to wow your family or friends, the Smoked Beef Rib Burrito is pure magic. This burrito wraps tender, perfectly smoked beef ribs, creamy refried beans, fluffy rice, melty cheese, and vibrant homemade salsa verde in a toasted flour tortilla—you get a symphony of textures and tastes with every bite. Whether you’re a backyard barbecue fanatic or just love a truly special Tex-Mex creation, this recipe delivers everything you want in comfort food, and then some. If you’re ready to turn your next meal into a gathering worth celebrating, this Smoked Beef Rib Burrito will absolutely steal the show!

Ingredients You’ll Need

Smoked Beef Rib Burrito Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these burritos is straightforward, but each piece is key to building irresistibly rich layers of taste and texture. From the well-seasoned, slow-smoked beef ribs to the zingy homemade salsa verde, every element brings something essential to this one-of-a-kind meal.

Beef rib slab (3-4 bone): The star of the show—choose meaty ribs for the juiciest, most flavorful results.
Yellow mustard (as binder): Not just for hot dogs! Mustard helps the seasoning stick and adds subtle tang without overpowering the meat.
Your favorite beef seasoning: Go bold and savory—choose a mix that gives your beef ribs big flavor and a gorgeous bark.
Hickory wood: Provides deep, smoky character for that classic barbecue aroma and taste.
Apple cider vinegar (for spritzing): Keeps the ribs moist while they smoke and helps enhance the bark.
Unsalted butter: Adds richness and helps the ribs stay extra juicy during the final smoking stage.
12-inch flour tortillas: Large tortillas are essential for wrapping, rolling, and holding all these incredible fillings together.
White rice: Makes every burrito hearty; feel free to use freshly made or leftover rice.
Refried beans: Creamy and satisfying, they provide that classic Tex-Mex base in the burrito.
Shredded Jack cheese: For gooey meltiness—Monterey Jack is mild, but any good melting cheese works beautifully here.
Ingredients for salsa verde: Fresh flavor bomb! Use 4 roasted tomatillos, 1 roasted serrano pepper, ⅓ roasted yellow onion, 3 roasted garlic cloves, ¼ cup cilantro, 2 Tbsp lime juice, and a pinch of salt for the perfect zesty finish.

How to Make Smoked Beef Rib Burrito

Step 1: Prep the Beef Ribs

Start by removing the silver skin from the bone side of the beef rib slab—you want the smoke and seasoning to penetrate deeply. Slather the ribs on all sides with yellow mustard, which helps lock in moisture and ensures the seasoning sticks. Generously coat the ribs with your chosen beef rub, getting into every nook and cranny, and let them rest while you fire up the smoker.

Step 2: Smoke the Ribs

Heat your smoker to 250°F and add hickory wood for that signature, robust smokiness. Place the seasoned beef ribs bone-side down in the smoker and let them absorb all that glorious smoke. Every 45 minutes or so, give them a light spritz with apple cider vinegar to keep the bark from drying out while building rich, savory notes. After about 2 hours, check for a deep, crunchy bark and an internal temperature approaching 170°F.

Step 3: Butter-Wrap and Smoke to Tenderness

When the ribs have a beautiful crust, lay out sheets of butcher paper and add a few generous pats of unsalted butter directly on top of the ribs before wrapping them tightly. Return the wrapped ribs to the smoker and let them cook for about 2 more hours, until they’re probe-tender and practically falling off the bone—your kitchen or backyard will smell absolutely heavenly by now!

Step 4: Rest the Beef Ribs

Once perfectly tender, remove the wrapped ribs and place them in a cooler (without ice), letting them rest for an hour or two. This gentle resting period allows the juices to redistribute and guarantees ultra-moist, shreddable meat for your Smoked Beef Rib Burrito.

Step 5: Make the Salsa Verde

While the meat rests, prepare your salsa verde. Char the tomatillos, serrano pepper, yellow onion, and garlic cloves in a hot oven or skillet until blistered and fragrant. Toss everything into a blender with cilantro, fresh lime juice, and a pinch of salt. Blend until smooth—the result is a tangy, herbaceous salsa that will brighten every bite of your burrito.

Step 6: Assemble and Toast the Burrito

Shred the smoked beef rib meat into juicy, bite-sized pieces and discard the bones. Heat a flour tortilla on a hot griddle for about 45 to 60 seconds on each side until soft and pliable. Layer the center with warm refried beans, rice, a mound of shredded smoked beef rib, a spoonful of salsa verde, and a generous sprinkle of Jack cheese. Roll it up tightly with the seam side down, then toast the burrito on the griddle seam-side first for 60 to 90 seconds per side, until the outside is golden and the cheese is melted.

Step 7: Serve and Enjoy

Once toasted, slice the burrito in half (if you like) and serve right away while everything is hot and melty. Repeat the process with additional tortillas and fillings to make more burritos, and be prepared for happy faces at your table!

How to Serve Smoked Beef Rib Burrito

Garnishes

Top your Smoked Beef Rib Burrito with extra salsa verde, a dollop of sour cream, or a sprinkle of fresh chopped cilantro. Even a few thinly sliced radishes or pickled jalapeños can add bright color and refreshing contrast to the rich filling.

Side Dishes

Keep things classic with sides like elote (Mexican street corn), a simple green salad tossed in lime vinaigrette, or crispy tortilla chips with guacamole. Refried beans and Spanish-style rice are always crowd-pleasers next to a Smoked Beef Rib Burrito.

Creative Ways to Present

For a party platter or casual gathering, slice each burrito into halves or thirds for easy sharing. Serve burritos over a bed of saucy beans and rice in a large shallow bowl, or top with a generous ladle of salsa verde and melted cheese for a hearty Tex-Mex “wet burrito” style presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Smoked Beef Rib Burrito tightly in foil and refrigerate—it’ll stay fresh for up to 3 days. Keep salsa verde separate so your burrito stays from getting soggy before reheating.

Freezing

These burritos freeze beautifully! Wrap each assembled (but un-toasted) burrito in plastic wrap, then foil, and freeze for up to 2 months. For salsa verde, freeze separately in a small airtight container.

Reheating

To reheat, unwrap the burrito and microwave until hot, then finish on a griddle or skillet until the outside is crispy and the cheese inside is fully melted. Add salsa verde and fresh garnishes right before serving.

FAQs

Can I use store-bought salsa verde instead of homemade?

Absolutely! While homemade salsa verde brings incredible freshness and zest, your favorite store-bought version will work just fine when you’re pressed for time.

What’s the best wood for smoking the ribs?

Hickory is classic for beef because of its bold, robust smoke flavor, but you could mix in apple or oak for a slightly sweeter or milder smokiness in your Smoked Beef Rib Burrito.

Can I make the ribs on a gas grill instead of a smoker?

Yes—set up your gas grill for indirect heat, add a smoker box with hickory chips, and keep the temperature around 250°F for similar delicious results.

How can I make this recipe gluten-free?

Just swap the flour tortillas for large gluten-free wraps, and double-check that your beans, rice, and seasoning mixes are certified gluten-free.

What cheeses work best besides Jack cheese?

Besides Monterey Jack, try Cheddar for sharpness, Pepper Jack for extra kick, or Oaxaca for a super-melty texture in your Smoked Beef Rib Burrito.

Final Thoughts

There’s something deeply satisfying about taking the time to make a Smoked Beef Rib Burrito from scratch—it’s a labor of love that transforms humble ingredients into something unforgettable. If you love a smoky, bold, and satisfying meal that’s sure to spark conversation, you’ll find yourself coming back to this burrito again and again. Give it a try and let the flavors speak for themselves!

Smoked Beef Rib Burrito Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 5 hours 30 minutes
Yield: 4 burritos 1x
Diet: Non-Vegetarian

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Description

Indulge in the smoky, savory goodness of these Smoked Beef Rib Burritos, where tender beef ribs are wrapped in a warm tortilla with flavorful salsa verde and gooey cheese.

Ingredients

Scale

For the Beef Ribs:

3–4 bone beef rib slab
Yellow mustard (as binder)
Your favorite beef seasoning

For the Burrito:

12-inch flour tortillas
White rice
Refried beans
Shredded Jack cheese
Unsalted butter
For the Salsa Verde:
- 4 roasted tomatillos
- 1 roasted serrano pepper
- ⅓ roasted yellow onion
- 3 roasted garlic cloves
- ¼ cup cilantro
- 2 Tbsp lime juice
- Pinch of salt

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Instructions

Prepare the Beef Ribs: Remove silver skin, coat with mustard and seasoning, smoke at 250°F for 2 hours.
Make the Salsa Verde: Roast tomatillos, serrano, onion, garlic, blend with cilantro, lime juice, and salt.
Assemble the Burrito: Shred ribs, heat tortilla, layer beans, rice, beef, salsa, and cheese, roll tightly.
Finish the Burrito: Toast on griddle seam-down for extra crispiness. Serve warm.