Smoked Beef Rib Burrito
Let’s talk about moments that change you. For me, one of those was biting into a perfectly smoked beef rib. The kind with a dark, peppery bark that gives way to beef so tender it practically melts.
It’s pure magic. For a long time, that was the peak experience. But then a crazy idea popped into my head: what if that incredible, smoky, fall-off-the-bone beef became the star of a burrito?
That’s not just a meal; it’s an event. We’re talking about taking the king of barbecue and wrapping it in a warm tortilla with all the fixings. This isn’t your average Tuesday night burrito. This is the one you’ll be dreaming about for weeks.
What You’ll Need
Great ingredients are the foundation. Here’s what you’ll need to grab.
For the Smoked Beef Ribs:
- 1 rack of beef plate ribs (3-4 bones, about 4-6 lbs)
- 2 tablespoons coarse black pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Beef tallow or a neutral oil for a binder
For the Burrito Assembly:
- 4 large, burrito-sized flour tortillas
- 1 cup cooked cilantro-lime rice
- 1 cup black beans, rinsed and drained
- 1/2 cup pickled red onions
- 1 cup shredded Monterey Jack cheese
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- Your favorite salsa or hot sauce
- Sour cream or Mexican crema (optional)
Pro Tips
I’ve made my share of mistakes smoking ribs. Here are a few hard-earned tips to help you get it right the first time.
- Don’t Rush the Rest: Resting the ribs after they come off the smoker is non-negotiable. An hour is good, two is better. It allows the juices to redistribute, ensuring every bite is moist and flavorful. If you slice too early, all that goodness ends up on your cutting board.
- Wrap for Tenderness: When the bark is a deep, rich mahogany color (usually around 165-175°F internal temp), wrap the ribs tightly in butcher paper with a little beef tallow. This “Texas crutch” helps push them through the stall and gets that fat rendered into liquid gold.
- Patience is a Virtue: Beef ribs are done when they’re done. Don’t pull them based on time. Start checking for tenderness when the internal temperature hits around 203°F. The probe should slide in and out of the meat between the bones with almost no resistance, like probing warm butter.
- Go Big on the Tortilla: Don’t try to stuff all this goodness into a small or medium tortilla. You need a large, pliable burrito-sized tortilla. Warm it up on a dry pan for 20-30 seconds per side to make it easier to roll without tearing.
Tools Required
Having the right gear makes the process smoother. You don’t need anything too fancy, just the basics.
- Smoker (any kind will work: offset, pellet, kamado)
- Wood for smoking (Oak, hickory, or pecan are great)
- Instant-read meat thermometer
- Pink butcher paper or heavy-duty aluminum foil
- Large cutting board
- Sharp knife (a brisket knife or chef’s knife works well)
- Large bowl for mixing the rub
- Tongs
- Large pan or skillet for searing the burrito
Substitutions and Variations
This recipe is a great starting point, but feel free to make it your own. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Beef Plate Ribs | Beef Chuck Roast | Smoke it the same way. |
| Black Beans | Pinto Beans or Refried Beans | Adds a different texture. |
| Monterey Jack | Queso Fresco or Cotija | Cotija is saltier; use less. |
| Cilantro-Lime Rice | Brown Rice or Quinoa | For a healthier twist. |
For a spicy kick, add some sliced jalapeños or a chipotle-based salsa inside the burrito. You could also mix some barbecue sauce with the shredded beef for a tangier flavor profile.
Make Ahead Tips
The best part about this recipe is that the star of the show, the beef ribs, can be made a day or two in advance. Smoke them completely, let them cool, and then store them wrapped in foil in the fridge.
When you’re ready to make the burritos, just reheat the ribs gently in a 300°F oven until warmed through. This actually makes assembly day quick and easy.
How to Make a Smoked Beef Rib Burrito
Let’s break this down into two main parts: smoking the ribs and building the perfect burrito.
Part 1: Smoking the Beef Ribs
Step 1: Preheat your smoker to 275°F. While it’s heating up, prepare the ribs. Trim any excess hard fat off the top, but leave a good quarter-inch fat cap. Remove the membrane from the bone side of the rack if it’s still on.
Step 2: In a small bowl, mix together the black pepper, kosher salt, garlic powder, and onion powder. This is your simple, yet powerful, rub.
Step 3: Lightly coat the ribs on all sides with a thin layer of beef tallow or oil to act as a binder. Generously season the ribs on all sides with your rub mixture. Let them sit for about 15-20 minutes for the rub to adhere.
Step 4: Place the ribs on the smoker, bone-side down. Let them smoke for 3-4 hours, or until a beautiful dark bark has formed and the internal temperature is around 170°F.
Step 5: Tear off a large sheet of butcher paper. Place the ribs in the center, and optionally add a few spoonfuls of beef tallow on top. Wrap them tightly and place them back on the smoker.
Step 6: Continue cooking until the ribs are probe-tender, which is usually when the internal temperature reaches 203-208°F. This could take another 2-3 hours. The meat thermometer should slide in with little to no resistance.
Step 7: Remove the wrapped ribs from the smoker and let them rest for at least one hour in a cooler (without ice) or on your counter. Do not skip this step!
Step 8: After resting, unwrap the ribs. The bones should pull out cleanly. Shred the beef with two forks or your hands. You’ve now got the best burrito filling on the planet.
Part 2: Assembling the Burrito
Step 1: Warm your large flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side. This makes them pliable and tasty.
Step 2: Lay a warm tortilla flat. In the center, layer your ingredients. Start with a base of rice and beans, followed by a generous pile of that amazing shredded beef rib meat.
Step 3: Top the beef with shredded cheese, pickled onions, fresh cilantro, and sliced avocado. Drizzle with salsa or sour cream if you’re using it.
Step 4: Fold in the sides of the tortilla first. Then, pull the bottom edge up and over the filling, tucking it in tightly. Continue rolling to form a snug burrito.
Step 5: For a golden, crispy exterior, place the rolled burrito seam-side down in a hot, lightly oiled skillet. Cook for 1-2 minutes per side until golden brown and sealed. Slice in half and serve immediately.
Dietary Swaps & Cooking Efficiency
This is a hearty meal, but it can be adapted. Here’s how you can adjust for different dietary needs and plan your time.
| Diet / Goal | Modification | Notes |
|---|---|---|
| Keto / Low-Carb | Use low-carb tortillas | Omit rice and beans. |
| Gluten-Free | Use corn or GF tortillas | Ensure sauces are certified GF. |
| Time Efficiency | Smoke ribs day before | Makes assembly a 20-min job. |
Nutritional Information (Estimated per burrito):
- Calories: ~950 kcal
- Protein: ~55g
- Fat: ~50g
- Carbohydrates: ~70g
This is an estimate and can vary based on the size of your ribs and specific ingredients used.
Leftovers and Storage
If you somehow have leftovers, storing them correctly is key to enjoying them later.
For best results, store the components separately in airtight containers in the refrigerator. The shredded beef, rice, beans, and other cold toppings should all have their own container.
The beef will last for up to 4 days. When you’re ready for another burrito, just heat the beef and rice, warm a tortilla, and assemble a fresh one. It will taste almost as good as the first day.
Frequently Asked Questions
Q1. Can I cook the beef ribs in an oven instead of a smoker?
Ans: Absolutely. You won’t get the same smoky flavor, but they will still be incredibly tender. Cook them at 275°F in the oven, following the same temperature guidelines and wrapping process. You can add a little liquid smoke to the binder for a hint of smokiness.
Q2. My ribs came out tough. What did I do wrong?
Ans: This usually means they weren’t cooked long enough. Beef ribs have a lot of connective tissue and fat that needs to be rendered down. Cook to temperature and tenderness, not to time. Make sure your thermometer is accurate and that you let them rest properly.
Q3. What’s the best way to roll a burrito without it falling apart?
Ans: The two most important tricks are to not overfill it and to warm the tortilla first. A warm, pliable tortilla is much less likely to tear. Fold the sides in first, then use your thumbs to pull the bottom flap up and over the filling, tucking it tightly before you roll.
Q4. Can I freeze the shredded beef?
Ans: Yes! Smoked beef freezes beautifully. Let it cool completely, then store it in a vacuum-sealed bag or a heavy-duty freezer bag. It will keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Wrapping Up
There you have it. More than just a recipe, this is a project that delivers an unforgettable meal. The rich, smoky beef combined with fresh, zesty ingredients creates a perfect harmony of flavors and textures.
It takes some time, but every minute is worth it when you take that first bite. So fire up that smoker, gather your ingredients, and prepare to create a burrito that will set a new standard in your home.
I’d love to hear how yours turns out! Drop a comment below with your experience or any questions you have along the way. Happy cooking!
