Smoked beef rib burrito has become my absolute go-to for an epic, satisfying meal. The aroma of slow-cooked beef ribs, infused with smoky paprika and chili, wafting through the house is pure magic. I remember the first time I tried to make a BBQ beef rib burrito; I was nervous about the long cook time, but the result was unbelievably tender, fall-off-the-bone meat that made me realize just how simple and rewarding it is to learn how to make smoked beef rib burrito. It’s a hands-on experience that’s totally worth it. Let’s get cooking!
Why You’ll Love This Smoked Beef Rib Burrito
- Incredible smoky flavor and melt-in-your-mouth tender beef.
- Impressive results with manageable prep time for such a rich dish.
- A hearty and filling meal that satisfies BBQ cravings.
- This pulled beef rib burrito is surprisingly budget-friendly when you consider the quality.
- It’s a guaranteed crowd-pleaser for family dinners or game days.
- The contrast of tender pulled beef rib burrito with fresh toppings is divine.
- Packed with protein to keep you full and energized.
- Perfect for meal prepping, making busy weeknights a breeze.
Ingredients for Smoked Beef Rib Burrito
Gathering the right barbecue beef rib burrito ingredients is key to unlocking that incredible flavor. You’ll need about 3-4 lbs beef short ribs or chuck ribs for that tender, shredded meat. For the rub, grab 2 tbsp brown sugar for a hint of sweetness, 1 tbsp smoked paprika and 1 tbsp chili powder for that smoky depth, plus 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper for a touch of heat. For the cilantro lime rice, you’ll need 1 cup jasmine rice, 2 cups chicken broth for cooking, 1/4 cup fresh cilantro, chopped, the Juice of 2 limes, and 1 tsp salt. Don’t forget 1 tbsp butter to make the rice extra luscious. You’ll also need 6 large flour tortillas (burrito size), 1 can (15 oz) black beans, drained and rinsed for that classic burrito texture, and 2 cups shredded Mexican cheese blend for gooey goodness. For toppings, have 1 cup sour cream, 1 large avocado, sliced, 1/2 red onion, diced, 1 cup pico de gallo or salsa, and 1/4 cup pickled jalapeños ready. Finally, for the chipotle crema, mix 1/2 cup sour cream with 2 chipotle peppers in adobo, minced, 1 tbsp adobo sauce, 1 tsp lime juice, and a Pinch of salt.
How to Make Smoked Beef Rib Burrito
Get ready for the most amazing smoked beef rib burrito you’ve ever tasted! This process might seem long, but the payoff is incredible.
- Step 1: First, let’s get those ribs smoking! Mix together your dry rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper. Pat your 3-4 lbs beef short ribs or chuck ribs dry with paper towels. Coat them generously with the rub. Let them sit for about 30 minutes to let the rub adhere. Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use an oven at 275°F (135°C).
- Step 2: Smoke the ribs for 6-8 hours, or until they reach an internal temperature of 203°F (95°C) and are fork-tender. The meat should easily pull away from the bone. If you’re using the oven, wrap the ribs tightly in foil after about 3 hours to retain moisture. The smell during this stage is heavenly!
- Step 3: While the ribs are smoking, prepare your cilantro lime rice. Rinse 1 cup jasmine rice until the water runs clear. In a saucepan, bring 2 cups chicken broth to a boil. Add the rice, stir, reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, then stir in 1/4 cup fresh cilantro, chopped, the Juice of 2 limes, 1 tsp salt, and 1 tbsp butter. This rice makes the perfect base for your smoked short rib burrito.
- Step 4: Make the chipotle crema by combining 1/2 cup sour cream with 2 chipotle peppers in adobo, minced, 1 tbsp adobo sauce, 1 tsp lime juice, and a Pinch of salt. Mix well and set aside. Next, warm the 1 can (15 oz) black beans, drained and rinsed in a saucepan, seasoning with salt and pepper. Warm your 6 large flour tortillas until they are pliable; you can do this in a dry skillet or directly over a low flame for a bit of char.
- Step 5: Once the ribs are done, let them rest for 15 minutes. Then, shred the meat, discarding any bones or excess fat. This is where your beautiful smoked short rib burrito filling comes together!
- Step 6: Assemble those delicious burritos! Lay a warm tortilla flat. Layer about 1/2 cup of the cilantro lime rice, 1/3 cup of the warm black beans, and a generous 1/2 cup of the shredded smoked beef. Top with 1/4 cup of the shredded cheese, a dollop of sour cream or chipotle crema, a few slices of avocado, some diced red onion, a spoonful of pico de gallo or salsa, and a sprinkle of pickled jalapeños.
- Step 7: Fold in the sides of the tortilla, then roll it up tightly from the bottom. For an extra treat, heat a skillet over medium heat and sear the burritos seam-side down for 2-3 minutes until golden and crispy, then flip and repeat. This extra step really elevates your best smoked beef rib burrito recipe.
Pro Tips for the Best Smoked Beef Rib Burrito
I’ve learned a few tricks over the years to make sure my smoked beef rib burrito is absolutely perfect. Follow these tips for guaranteed deliciousness!
- Don’t rush the smoking process; low and slow is the key to tender, flavorful beef.
- For an even richer flavor, consider adding a splash of liquid smoke to your rub if you’re not smoking them.
- Layer your fillings strategically. Keep the rice and beans towards the bottom to create a sturdy base, and don’t overstuff!
- Make the chipotle crema ahead of time; the flavors meld beautifully.
What’s the secret to perfect smoked beef rib burrito?
The real secret to a perfect smoked beef rib burrito is the patience in how to cook beef ribs for burrito. Low and slow smoking breaks down the connective tissues, resulting in that incredibly tender, shreddable meat that defines this dish. For more on slow cooking techniques, check out this guide on slow cooking methods.
Can I make smoked beef rib burrito ahead of time?
Absolutely! You can smoke the ribs and shred the meat a day in advance. Store the shredded beef in an airtight container in the fridge. Prepare the rice and crema too. Just reheat everything gently before assembling your burritos. This is a great way to prepare food for busy weeks.
How do I avoid common mistakes with smoked beef rib burrito?
A common pitfall is overstuffing the tortilla, making it hard to roll. Another is not letting the ribs rest after smoking, which can lead to drier meat. Also, ensure your tortillas are warm and pliable before filling to prevent tearing. Learning about proper food preparation can help avoid these issues.
Best Ways to Serve Smoked Beef Rib Burrito
Once you’ve mastered how to make a smoked beef rib burrito, you’ll want to serve it up with flair! These aren’t just burritos; they’re a whole experience. For a truly authentic taste, pair your burrito with some classic Mexican sides like a fresh corn salad or some seasoned black beans. For those craving more BBQ vibes, consider a side of coleslaw or some sweet and tangy baked beans. Some of my favorite smoked beef rib burrito ideas include serving them alongside a refreshing cucumber avocado salad or even some crispy sweet potato fries. Don’t forget a side of extra pico de gallo or a dollop of sour cream for dipping! For more Mexican food ideas, explore our recipes.
Nutrition Facts for Smoked Beef Rib Burrito
A single smoked beef rib burrito is a hearty meal, packed with flavor and substance. These estimates give you a good idea of what to expect per serving, but remember that the exact numbers can vary based on your specific ingredients and portion sizes.
- Calories: Approximately 800-1000
- Fat: High
- Saturated Fat: High
- Protein: High
- Carbohydrates: High
- Fiber: Moderate
- Sugar: High
- Sodium: High
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Smoked Beef Rib Burrito
You’ve created a masterpiece, and now you need to know how to keep that deliciousness around! Properly storing your smoked beef rib burrito ensures you can enjoy it later. First, let the assembled burritos cool completely on a wire rack for about 20-30 minutes. This prevents them from getting soggy. Once cool, wrap each burrito tightly in plastic wrap, then place them in an airtight container or freezer bag. You can store them in the refrigerator for up to 3-4 days. If you want to keep them longer, freeze them for up to 3 months. Reheating is easy: For refrigerated burritos, microwave them for 1-2 minutes, or until heated through. For frozen smoked beef ribs in a tortilla, it’s best to thaw them overnight in the fridge first, then reheat as you would a refrigerated one. You can also reheat them in a 350°F (175°C) oven for about 15-20 minutes, wrapped in foil, until warmed through. For tips on food storage, check out our guide.
Frequently Asked Questions About Smoked Beef Rib Burrito
What is a smoked beef rib burrito?
A smoked beef rib burrito is a delicious fusion of barbecue and Mexican flavors. It typically features tender, slow-smoked beef ribs that have been shredded and then wrapped in a large tortilla along with classic burrito fillings like rice, beans, cheese, and various toppings. It’s essentially a handheld barbecue feast!
Can I use different types of beef ribs?
Absolutely! While beef short ribs or chuck ribs are ideal for their marbling and tenderness, you can also use other cuts like plate short ribs or even brisket if you’re craving that smoky beef flavor. The key is to cook them low and slow until they are fall-apart tender, making them perfect for shredding. For more on different types of beef cuts, see our resource.
What are some good topping ideas for a smoked beef rib burrito?
The possibilities are endless when it comes to topping your smoked beef rib burrito! Beyond the standard cilantro lime rice and black beans, I love adding a creamy avocado salsa, some sharp pickled red onions, a sprinkle of cotija cheese, or even a drizzle of a spicy BBQ sauce. Fresh pico de gallo or a dollop of sour cream also adds a wonderful contrast to the rich, smoky beef. Consider trying some avocado recipes for inspiration.
How do I make the beef ribs tender enough to shred?
Achieving tender, shreddable beef ribs is all about the cooking method. The best way is to smoke them at a low temperature (around 225-250°F or 107-121°C) for several hours until the internal temperature reaches about 203°F (95°C). This slow cooking process breaks down the tough connective tissues, resulting in incredibly tender meat that shreds easily with just a fork.
Variations of Smoked Beef Rib Burrito You Can Try
Once you’ve mastered the classic, don’t be afraid to experiment with your smoked beef rib burrito! For a lighter take, try swapping the beef for smoked chicken or even pulled pork. If you’re looking for a more authentic smoked beef rib burrito experience, consider adding some grilled corn and a drizzle of a smoky chipotle aioli. You can also create a “naked burrito bowl” by serving all the delicious fillings over a bed of lettuce instead of in a tortilla. For a spicier kick, add some diced serrano peppers or a dash of your favorite hot sauce to the filling. These variations keep things exciting and let you tailor the dish to your exact cravings! Explore our recipe variations for more ideas.
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Smoked Beef Rib Burrito: Pure Beefy Bliss
- Total Time: 8-9 hours
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious fusion of barbecue and Mexican street food, this Smoked Beef Rib Burrito features tender, fall-off-the-bone smoked beef ribs shredded and wrapped with cilantro lime rice, black beans, cheese, and flavorful toppings. It’s a handheld BBQ feast that’s perfect for feeding a crowd or meal prepping.
Ingredients
- 3–4 lbs beef short ribs or chuck ribs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 cup jasmine rice
- 2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp salt
- 1 tbsp butter
- 6 large flour tortillas (burrito size)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1 large avocado, sliced
- 1/2 red onion, diced
- 1 cup pico de gallo or salsa
- 1/4 cup pickled jalapeños
- Fresh cilantro for garnish
- Lime wedges for serving
- 1/2 cup sour cream (for chipotle crema)
- 2 chipotle peppers in adobo, minced (for chipotle crema)
- 1 tbsp adobo sauce (for chipotle crema)
- 1 tsp lime juice (for chipotle crema)
- Pinch of salt (for chipotle crema)
Instructions
- Mix all dry rub ingredients. Pat ribs dry and coat with rub. Let sit for 30 minutes. Preheat smoker to 225°F (or oven to 275°F). Smoke ribs for 6-8 hours until tender (203°F internal temp). If using oven, wrap in foil after 3 hours. Rest ribs for 15 minutes, then shred meat, discarding bones and fat.
- Rinse rice until water runs clear. Boil chicken broth in a saucepan. Add rice, reduce heat, cover, and simmer for 18 minutes. Remove from heat, let stand 5 minutes. Fluff rice, then stir in cilantro, lime juice, salt, and butter.
- Mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt for the chipotle crema.
- Heat black beans in a saucepan until warm. Season with salt and pepper. Warm tortillas in a skillet or over a flame until pliable.
- Lay a warm tortilla flat. Add 1/2 cup cilantro lime rice, 1/3 cup black beans, 1/2 cup shredded beef, 1/4 cup cheese, 2 tbsp sour cream or chipotle crema, avocado slices, diced red onion, pico de gallo, and pickled jalapeños in the center.
- Fold in the sides of the tortilla, then roll tightly from the bottom up.
- Optional: Heat a skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes until golden and crispy. Flip and repeat.
- Serve with lime wedges and hot sauce.
Notes
- For extra flavor, consider adding a dash of liquid smoke to the rub if not smoking.
- Ensure ingredients are layered thoughtfully for optimal rolling and to prevent sogginess.
- Serve immediately for the best texture, or wrap in foil to keep warm.
- Leftover smoked beef ribs can be used in this recipe.
- Customization is encouraged; adjust fillings and spice levels to your preference.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Smoking/Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: Approximately 800-1000 (estimated)
- Sugar: High
- Sodium: High
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: Low
- Carbohydrates: High
- Fiber: Moderate
- Protein: High
- Cholesterol: High
