Smoked Beef Back Ribs Burritos w/ Pico De Gallo

smoked beef burrito

If you are into burritos, then this one is for you! It takes some time to get the meat tender, but all in all, it’s worth it!

smoked ribs

Smoked Beef Back Ribs Burritos w/ Pico De Gallo

Print Recipe
Difficulty: Easy
Course Main Course
Cuisine American, Mexican
Keyword Beef ribs, burritos, easy burrito recipe, tasty burritos
Total Time 6 hrs
Servings 6

Ingredients

  • 1 rack of beef back ribs 

Seasoning

  • 2 tsp ancho Chile 
  • 1 tsp black pepper 
  • 2 tsp garlic powder 
  • 1 tsp cumin 
  • 2 tsp lemon pepper 
  • 3 tsp smoked paprika powder 

Pico De Gallo

  • 1/2 large tomato 
  • 1/4 red onion 
  • 1 tbsp cilantro 
  • 1 jalapeño pepper 
  • Juice of 1 lime 
  • Salt and pepper to taste 

Instructions

  •  Start off by preheating your grill to 275-300 degrees.
  • Now let’s prep the ribs! Remove the membrane. Use a paper towel to help you get a grip of the membrane. You can always leave it on and score it with a knife.
  • Now let’s combine all the seasoning in a bowl. Once that is done, add a bit of cooking oil to the ribs. This will act as a binder. 
  • Add salt then follow up with the seasoning and place the ribs on the grill for 3 hours.
  • After 3 hours and once the color looks right on the ribs. Wrap them in foil, wrap them nice and tight. Place them back on the grill for 2 additional hours.
  • After 2 hours, check to see if they are nice and tender! Use a tooth pick to stab the meat. If it goes in like butter, then they are good to go.
  • let them rest for 30 minutes before shredding them.
  • While they are resting, make the pico de gallo. Combine all ingredients and mince them all together. Then, add salt and pepper to taste. 
  • Shred the ribs and if need be, use a cleaver or knife to chop the meat.
  •  Now in a skillet add the meat and let it get crispy. Turn the heat on low and add the Oaxaca cheese. Once it melts, remove the meat and let’s assemble in a large burrito tortilla!
  • Add steamed rice, black beans, the meat, and finally the pico de gallo. Fold the burrito and place back on the same skillet on med low heat.
  • Crisp the burrito up on all sides for about 30 seconds per side. Let cool for 3 min before serving. 

Notes

I make the steamed rice the day before. The beans came from a can. You gotta make it easy 😂 makes about 6 burritos 

 

Did you enjoy these smoked beef rib burritos? You’ll love my other beef recipes in the link below!

Beef Recipes

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https://www.spanglishasadero.com/ use code Fire10

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