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This is why my Burritos taste so good

What’s better than a burrito with low and slow beef? Yes it’s a whole tender and juicy beef rib inside of your burrito.

in this recipe I’m going to skip the healthy part and just make a drop-dead gorgeous whole fall of the bone beef rib inside a burrito that steals the show.

EQUIPMENT

INGREDIENTS

1200 grams beefribs
Pico de Gallo
Homemade guacamole

Beefrib Rub

3 tbsp fine salt
3 tbsp onion powder
1½ tbsp garlic powder
3 tbsp paprika powder
1 tbsp black pepper
1 tbsp cilantro powder
1 tbsp chili powder

INSTRUCTIONS

Prep

The most important thing about this recipe is preperation. so we are starting off by taking of the bembrane of the beefribs/shortribs and slicing them along the bon in seperatre ribs. I can cut out 5 induvidual pieces of rib out of these beefribs.

Seasoning

For seasoning i’m using a blend that is popping in flavor more than your usual beefrib BBQ rub. Mix all the ingredients together in an easy cup or shaker.
Now here is the reason why we cut it into induvidual ribs; We need the most amount of surface possible because if you cook them as a whole and then put them inside your burrito you are missing out on 2 sides of flavor on the ribs.
Overseason the ribs as much as you can. If you let the season sit for a while the moisture inside your ribs will make the rub stick so you can put on more of it.

Smoker Setup

I’m setting my smoker for a temperature of 120 degrees celcius.
I’m placing the thickest rib of the bunch the closest to my heatsource because it can handle more than the tiny ones.

How to smoke them

At around 70 degrees celcius you can see that the ribs picked up enough smoke and you see lots of bark developing. This is also the point that they begin do dry out.
Grab a big sheet of butchers paper and wrap them up in one package together.
Place them back in the smoker and let it smoke untill they reach a temperature of 96 degrees celcius.

Burrito prep

While your beefribs are smoking it’s the perfect time to make a guacamole and pico de gallo. These 2 recipes are easy to combine with all sorts of BBQ recipes and are an absolute winner.
Once your beefribs are taken of the grill you can rest them for around 40 minutes.
Take an cast iron skillet and heat it up without oil.
Open up the beefribs and SAVE the liquid of the beefribs in a jar or bowl.
Try if you can pull the bone out with your hand. Otherwise just slice them of the bone but keep them intact as much as possible.
Take a burrito. Make a layer of guacamole, Put a rib on top and cover it in a tbsp of pico de gallo.
Roll it up and take a brush to brush some of that leftover brisket liquid on to the burrito.
Sear in a cast iron pan on all sides for a couple of seconds and yourperfect beefrib burrito is finished!

Click for free written RECIPE on our website: https://www.pitmasterx.com/smoked-bee…
GUACAMOLE: https://www.pitmasterx.com/homemade-g…
PICO DE GALLO: https://www.pitmasterx.com/pico-de-gallo

GEAR I love to use

▶️FORGED https://forged.nl/en/
▶️SKOTTSBERG https://bit.ly/3vItN5V
▶️MEATER https://meater.com/

Timestamps

0:00 – intro
0:29 – type of beefribs
0:45 – pull the membrane off
0:55 – cut the ribs
1:29 – seasoning
2:26 – how to smoke beefribs
3:13 – first look 3:-21 – wrapping in butchers paper
3:36 – wrapped for resting
4:02 – guacamole
4:40 – pico de gallo
5:02 – wrapping the burrito
5:12 – skottsberg pan
5:52 – final sear
6:14 – taste test