Smoked pork-rib burritos

Smoked pork-rib burritos

Last weekend I smoked three racks of St. Louis style ribs. Man, were they delicious! We ended up having one-third of a rack leftover. How could we use this as a second meal? One-third of a rack might feed one hungry person or two semi-hungry people. We had to feed four. Voilá. Burritos it is.

Ingredients

2 cups of diced smoked pork

Prepare one cup of rice (one cup prior to cooking)

1 1⁄2 cups black beans

1 cup chopped cilantro

1 cup shredded Mexican cheese

Avocado

Cherry tomatoes

Large whole wheat soft taco tortillas

Prepare the rice. We used brown rice, which was one cup of dry rice to two cups of water. The rice takes about 45 minutes to prepare. You could also use quick-cooking white rice. We just like brown rice better. Trim the pork meat off of the rib bones. You could also use smoked pulled pork in this recipe. Heck, you could use leftover beef brisket too. If using ribs, make sure you had originally removed the membrane from the back side of the ribs when smoking the ribs. If you didn’t do that, these bite-sized pieces could be a little chewy in spots. We also liberally applied a pork rub when smoking the ribs. With these ribs we used “Butt Rub,” which you can buy commercially. Because of that we didn’t have to add any spices to the burrito filling.

When the rice is done cooking, add the pork and the black beans. Mix and allow to sit with the lid on and burner turned off to warm the beans and pork. In terms of the quantities listed above, those are certainly adjustable. In fact, we might have used closer to three cups of pork.

Spoon the mixture onto the center of the tortilla. I filled the tortilla to one-half full or so. Then, sprinkle some Mexican shredded cheese and chopped cilantro onto the pork filling. Fold in the sides and roll each tortilla which will close them. I then wrapped them individually in foil and placed them in the oven set at 230 degrees. This kept them warm until it was time to eat. We served with avocado, greek yogurt, salsa and sliced cherry tomatoes. This is a great way to use leftover smoked pork. Give it a try!

Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​.