If you love smoked beef ribs, this Smoked Beef Rib Burrito is a must-try. Tender, smoky beef wrapped with rice, beans, cheese and a bright salsa verde creates a satisfying, flavorful meal that works for dinner, gatherings, or turning leftovers into something exciting. The recipe is flexible—use store-bought components where you like or make everything from scratch. Follow the steps below for juicy ribs and a well-balanced burrito every time.
Beef ribs are a showstopper when smoked properly: a deep bark outside, juicy and tender inside. While many enjoy ribs on their own, rolling them into burritos adds convenience and a portable, family-friendly presentation. This version pairs classic Tex-Mex elements—refried beans, rice and jack cheese—with a fresh roasted tomatillo salsa verde and a touch of mustard as a binder for the rub.
Table of Contents
Smoked Beef Rib Burrito
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Ingredients
- 1 3–4 bone beef rib slab
- 1–2 tbsp Taco-style Baja sauce (optional)
- 1 Pack of 12″ flour tortillas
- Your favorite beef seasoning or BBQ rub
- White rice (cooked)
- 3 cups Jack cheese, shredded
- Refried beans, heated
- Yellow mustard (as a binder for the rub)
- 1 block Unsalted butter
- Butcher paper or foil for wrapping
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 Fresh lime juice
- Pinch of salt
Instructions:
- Trim the beef ribs of excess silver skin if needed (ask your butcher to do this). Spread a thin layer of yellow mustard over the surface as a binder, then apply a generous coating of your beef seasoning on all sides.
- Preheat your smoker to 250°F (121°C). Add hickory or your preferred smoking wood. Place the ribs on the smoker and smoke for the first 2 hours, then spritz with apple cider vinegar. Continue to spritz every 45 minutes to maintain moisture and build a good bark.
- After about 4½ hours, or when a rich bark has formed and the internal temperature is around 170°F (about when the surface looks set), remove the ribs. Place each rack on butcher paper, add a few tablespoons of butter, and wrap tightly. Return the wrapped ribs to the smoker to continue cooking.
- After an additional 2 hours, or once the ribs are probe-tender, remove them from the smoker and let them rest, still wrapped, in a cooler for 1–2 hours. This rest helps the juices redistribute and keeps the meat moist for shredding.
- While the ribs rest, prepare the salsa verde. Roast the tomatillos, serrano pepper, onion and garlic on a hot grill or under a broiler until charred and softened. Let cool briefly, then combine them in a blender with cilantro, lime juice and a pinch of salt. Blend until mostly smooth. Make the salsa within about 15 minutes of shredding the ribs for optimal freshness.
- Unwrap the rested ribs and shred the meat. The beef should pull apart easily; use a knife if needed to chop into bite-sized pieces. Place the shredded beef in a bowl and mix in a little of the Baja-style sauce if using.
- Heat a griddle or plancha to about 350°F (177°C). Warm each flour tortilla on both sides for about 45–60 seconds until pliable. Heat refried beans and rice so they are ready to assemble.
- Assemble each burrito: spread a layer of heated refried beans, add a scoop of white rice, top with shredded smoked beef, spoon on salsa verde, sprinkle with shredded jack cheese, then roll tightly. Place the burrito seam-side down on the hot griddle and toast for 60–90 seconds per side until golden and the cheese begins to melt.
- Repeat until all burritos are made. Slice in half if desired and serve hot. These burritos travel well and make excellent leftovers.
Smoked beef rib burritos turn richly flavored ribs into a convenient, crowd-pleasing meal. The contrast between smoky meat and the bright, acidic salsa verde keeps each bite balanced. Use warmed tortillas, freshly cooked rice, and hot beans for the best texture. This simple combination highlights the ribs without overwhelming them.
Did you enjoy this smoked rib burrito recipe? Check out other beef recipes on this site for more ideas.
Items used in this recipe (examples)
Hasty-Bake grill, heat-resistant gloves, cast iron skillet, wireless meat thermometer, charcoal chimney, charcoal starters, firestarter guard