Smoked Beef Rib Burrito

This is what happens when barbecue meets Mexican street food and they decide to have the most delicious baby ever. We’re talking fall-off-the-bone smoked beef ribs, shredded and wrapped up with all the good stuff — cilantro lime rice, black beans, cheese, and enough flavor to make you question every other burrito you’ve ever eaten. It’s basically a handheld BBQ feast that requires zero utensils and maximum napkins. My cousin drove 45 minutes just to try one after seeing it on my Instagram story. That’s the power of smoked meat wrapped in a tortilla, folks.

Why You’ll Love This Recipe

It’s like a BBQ plate and a burrito had a beautiful, messy love child.

The smoky beef is so tender it practically melts in your mouth.

Perfect for using up leftover smoked ribs (if such a thing exists).

Way more exciting than your average burrito joint.

Feeds a crowd or meal preps like a champion.

You can customize every single element to your heart’s content.

The Good Stuff You’ll Need

For the Smoked Beef Ribs:

  • 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)

For the Cilantro Lime Rice:

  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 tsp salt
  • 1 tbsp butter

For the Burrito Assembly:

  • 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

For the Chipotle Crema (optional but recommended):

  • 1/2 cup sour cream
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 1 tsp lime juice
  • Pinch of salt

Let’s Do This

Step 1: Smoke Those Ribs

Mix all the dry rub ingredients together. Pat ribs dry and coat generously with the rub. Let sit at room temperature for 30 minutes.

Preheat your smoker to 225°F (or use your oven at 275°F if you don’t have a smoker). Smoke the ribs for 6-8 hours until they’re fall-off-the-bone tender (internal temp should hit 203°F). If using an oven, wrap in foil after 3 hours.

Once done, let rest for 15 minutes, then shred the meat, discarding bones and excess fat. Set aside.

Step 2: Perfect Rice Game

Rinse rice until water runs clear. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes.

Remove from heat and let stand 5 minutes. Fluff with a fork, then stir in cilantro, lime juice, salt, and butter. Set aside.

Step 3: Chipotle Crema Magic

Mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl. Taste and adjust — more heat? More lime? You’re the boss.

Step 4: Warm It Up

Heat black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper.

Warm tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred in spots.

Step 5: Burrito Assembly Line

Lay a warm tortilla flat. In the center, add (in this order for optimal rolling):

  • 1/2 cup cilantro lime rice
  • 1/3 cup warm black beans
  • 1/2 cup shredded beef
  • 1/4 cup shredded cheese
  • 2 tbsp sour cream (or chipotle crema)
  • 2-3 avocado slices
  • 1 tbsp diced red onion
  • 1-2 tbsp pico de gallo
  • A few pickled jalapeños

Step 6: The Great Wrap

Fold in the sides of the tortilla, then roll tightly from the bottom up. Wrap in foil if serving immediately, or place seam-side down on a plate.

Step 7: Optional Crispy Finish

For extra points, heat a large skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes until golden and crispy. Flip and repeat.

Serving Suggestions

Serve with extra lime wedges and hot sauce on the side.

A cold Mexican beer or margarita pairs perfectly.

Add a side of tortilla chips and guacamole because why not?

Have extra napkins ready — this gets wonderfully messy.

Switch It Up

Different Meat: Try pulled pork, brisket, or even smoked chicken.

Veggie Version: Replace beef with roasted mushrooms and peppers.

Breakfast Style: Add scrambled eggs and hash browns.

Spice Level: Add fresh jalapeños or habaneros for more heat.

Cheese Options: Try pepper jack, queso fresco, or sharp cheddar.

Pro Tips

Meat Temperature: Don’t rush the smoking process — low and slow is key.

Rice Texture: Let the rice cool slightly before adding to prevent soggy burritos.

Tortilla Size: Use the biggest tortillas you can find — don’t be shy.

Assembly Order: Keep wet ingredients (salsa, sour cream) in the middle to prevent soggy tortillas.

Make-Ahead Tips

Smoke the ribs up to 3 days ahead and reheat gently.

Rice can be made a day ahead and reheated.

Assembled burritos can be wrapped and refrigerated for up to 2 days.

Freeze assembled burritos for up to 3 months — just thaw and reheat.

Questions People Actually Ask

Q: Can I use a slow cooker instead of smoking? A: Absolutely! Cook on low for 8 hours with the dry rub. Add a bit of liquid smoke for that smoky flavor.

Q: What if I don’t have a smoker? A: Use your oven at 275°F and add liquid smoke to the rub. Or use a grill with indirect heat.

Q: Can I make these ahead for a party? A: Yes! Assemble, wrap in foil, and keep warm in a low oven. Or set up a DIY burrito bar.

Q: How do I prevent soggy burritos? A: Let hot ingredients cool slightly, don’t overload with wet ingredients, and eat them fresh.

Q: Can I freeze these? A: Yes! Wrap individually in foil, then plastic wrap. Thaw overnight and reheat in the oven.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Beef Rib Burrito


  • Author: Tyla
  • Total Time: 50 minutes
  • Yield: 6 large burritos 1x

Description

This is what happens when barbecue meets Mexican street food and they decide to have the most delicious baby ever. We’re talking fall-off-the-bone smoked beef ribs, shredded and wrapped up with all the good stuff — cilantro lime rice, black beans, cheese, and enough flavor to make you question every other burrito you’ve ever eaten. It’s basically a handheld BBQ feast that requires zero utensils and maximum napkins. My cousin drove 45 minutes just to try one after seeing it on my Instagram story. That’s the power of smoked meat wrapped in a tortilla, folks.


Ingredients

Scale

For the Smoked Beef Ribs:

  • 34 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)

For the Cilantro Lime Rice:

  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 tsp salt
  • 1 tbsp butter

For the Burrito Assembly:

  • 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

For the Chipotle Crema (optional but recommended):

  • 1/2 cup sour cream
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 1 tsp lime juice
  • Pinch of salt

Instructions

Step 1: Smoke Those Ribs

Mix all the dry rub ingredients together. Pat ribs dry and coat generously with the rub. Let sit at room temperature for 30 minutes.

Preheat your smoker to 225°F (or use your oven at 275°F if you don’t have a smoker). Smoke the ribs for 6-8 hours until they’re fall-off-the-bone tender (internal temp should hit 203°F). If using an oven, wrap in foil after 3 hours.

Once done, let rest for 15 minutes, then shred the meat, discarding bones and excess fat. Set aside.

Step 2: Perfect Rice Game

Rinse rice until water runs clear. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes.

Remove from heat and let stand 5 minutes. Fluff with a fork, then stir in cilantro, lime juice, salt, and butter. Set aside.

Step 3: Chipotle Crema Magic

Mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl. Taste and adjust — more heat? More lime? You’re the boss.

Step 4: Warm It Up

Heat black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper.

Warm tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred in spots.

Step 5: Burrito Assembly Line

Lay a warm tortilla flat. In the center, add (in this order for optimal rolling):

  • 1/2 cup cilantro lime rice
  • 1/3 cup warm black beans
  • 1/2 cup shredded beef
  • 1/4 cup shredded cheese
  • 2 tbsp sour cream (or chipotle crema)
  • 2-3 avocado slices
  • 1 tbsp diced red onion
  • 1-2 tbsp pico de gallo
  • A few pickled jalapeños

Step 6: The Great Wrap

Fold in the sides of the tortilla, then roll tightly from the bottom up. Wrap in foil if serving immediately, or place seam-side down on a plate.

Step 7: Optional Crispy Finish

For extra points, heat a large skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes until golden and crispy. Flip and repeat.

Notes

Serve with extra lime wedges and hot sauce on the side.

A cold Mexican beer or margarita pairs perfectly.

Add a side of tortilla chips and guacamole because why not?

Have extra napkins ready — this gets wonderfully messy.

  • Prep Time: 30 minutes (plus 6-8 hours smoking time)
  • Cook Time: 20 minutes

Nutrition

  • Calories: ~750 kcal
  • Carbohydrates: ~65g
  • Protein: ~45g

Leave a Comment

Recipe rating