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Smoked Beef Rib Burrito

Smoked Beef Rib Burrito: Pure Beefy Bliss

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  • Author: Jannet Lisa
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. Mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt for the chipotle crema.
  4. Heat black beans in a saucepan until warm. Season with salt and pepper. Warm tortillas in a skillet or over a flame until pliable.
  5. 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.
  6. Fold in the sides of the tortilla, then roll tightly from the bottom up.
  7. 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.
  8. 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

Find it online: https://sarecipes.com/smoked-beef-rib-burrito/