Sink your teeth into these colossal, slow-smoked beef dino ribs! Tender, smoky, and fall-off-the-bone delicious, this beef plate rib recipe is a must-try for barbecue lovers.

Hey y’all! These smoked beef kosher salt, coarse black pepper, and a generous sprinkle of granulated garlic and onion. This combo brings out a delicious taste that pairs perfectly with the rich flavor of the beef. Add some hickory or pecan wood chunks, and you’ve got a winning smoker recipe.

Oh, and don’t forget about the leftovers! Our smoked queso recipe is with leftover beef dino rib meat–it’s a game-changer, y’all!

Also, be sure to check out our beginner-friendly smoked St. Louis style ribs recipe for an easy way to whip up some finger-lickin’ goodness.

What you’ll love about this recipe

  • FLAVORFUL – The mix of seasonings and slow smoking makes these dino ribs taste amazing. The meat soaks up all the smoky, savory flavors, making each bite irresistible.
  • JUICY & TENDER – When done right, beef plate ribs are juicy and tender. The slow cooking helps the fat melt, keeping the meat moist and perfect, so it melts in your mouth without drying out.

What Are Dino Ribs?

Dino Ribs, also called “Beef Plate Ribs” or “Dinosaur Ribs,” come from a part of a cow called the plate. These ribs are known for being big and full of meat, making them popular with people who love barbecue. The name “Dino Ribs” comes from their huge, dinosaur-like look.

Dino ribs vs. short ribs

  • Dino ribs are bigger and meatier, and short ribs have a more tender bite with rich flavor.
  • Short ribs are usually cut shorter in length and great for braising or slow cooking.
  • With dino ribs, the bones are long, and the meat is thick, so they’re perfect for grilling or smoking.

Where to buy dino ribs?

You can usually find beef ribs at your local butcher shop and bigger grocery stores. You can also buy dino ribs online at Porter Road. If you live in a rural area, some local farms or ranches that raise cattle might also sell them.

Ingredients

  • Beef Short Ribs (Whole Plate): When choosing beef short ribs (whole plate), look for ribs with plenty of marbling, which are the little streaks of fat running through the meat. This fat helps keep the ribs tender and juicy as they cook low and slow. You’ll want to avoid ribs that are too lean, as they can end up tough and dry. Also, make sure the ribs are a nice, deep red color with a fresh appearance. If you can, ask your butcher for help in selecting the best cut, as they can often find ribs with the most marbling for maximum flavor and tenderness.
  • Seasonings: Kosher salt, black pepper, granulated garlic, and granulated onion work together to make the dino ribs taste amazing. The salt brings out the beef flavor and helps make the outside crispy. The pepper adds a smoky, spicy kick. We love using garlic and onion because they have a simple flavor that most people enjoy—it’s a basic, familiar taste that perfectly complements the beef.
  • Yellow Mustard: A thin layer of yellow mustard helps the seasoning stick to the ribs, promotes bark formation, and locks in moisture while cooking. This helps keep the meat juicy and full of flavor.
  • Hickory or Pecan Wood (for Smoke): Both hickory and pecan wood give your ribs a rich, smoky flavor. Hickory has a stronger, more intense smokiness, while pecan offers a milder, slightly nutty aroma that really brings out the beef’s natural taste.

How to Smoke Dino Ribs

  1. Heat Up the Smoker: Preheat your smoker to 250°F (121°C).
  2. Prep: Use a sharp knife to trim off any tough fat or sinew from the ribs.
  3. Create Dry Rub: In a small bowl, mix together salt, pepper, garlic, and onion. This will be the flavor base for your ribs.
  4. Apply Binder: Coat the ribs with a thin layer of yellow mustard. Make sure it covers all sides. Then, sprinkle your seasoning mix evenly over the mustard-covered ribs. Let them sit for at least 30 minutes.
  5. Smoke: Once your smoker reaches 250°F, add wood chunks for smoky flavor. Place the ribs on the smoker’s grates, close the lid, and let them cook. Keep an eye on the temperature, and cook until the internal temperature of the ribs reaches 200°F (93°C).
  6. Serve: When the ribs are done, remove them from the smoker and wrap them in foil or butcher paper to keep them juicy and tender. Let them rest in a cooler or oven until you’re ready to eat.

Using a gas or charcoal grill

If you plan to smoke your ribs on a charcoal grill, set your coals and smoker wood to one side for a hot and cool zone. When cooking, place beef ribs will go over the cool zone.

If you want to smoke ribs on a gas grill, you only have to worry about maintaining a 250°F (121°C) temperature throughout the cooking process. It would also help to use the burners furthest away from where you set the ribs.

Recipe Tips and Tricks

  • Prep: Take your time to trim off extra fat and sinew before seasoning. This helps the ribs cook more evenly and lets the flavors soak in better.
  • Patience is Key: Smoking takes time, so be patient. Keep the smoker’s temperature steady and try not to open it too often. Opening the smoker too much can mess with the temperature and make the cooking take longer.
  • Use a Meat Thermometer: Get a good meat thermometer to check the internal temperature. This helps make sure the ribs are cooked just right, not too undercooked or overcooked.
  • Resting Period: After smoking, let the beef ribs rest for at least 15-20 minutes before cutting. This gives the juices time to spread throughout the meat, making it extra tender and juicy.
  • Personalize the Seasoning: Feel free to change up the seasoning to match your taste. You can add herbs, different spices, or even a little brown sugar to make it your own.

What to Serve with Dino Ribs

When you’re smoking beef dino ribs, there are a few side dishes that really hit the spot!

Coleslaw is always a good choice for a little crunch and creaminess. Potato salad with its tangy flavor is another classic that pairs perfectly. Baked beans with ground beef are a must-have for a hearty side. Cornbread adds that Southern touch, and mac and cheese? You can’t go wrong with that cheesy, comforting goodness.

Leftover beef rib recipes

Our smoked queso dip is made with tender barbecue beef ribs, creamy queso blanco, gouda, tomatoes, onions, and a little jalapeño for some kick. It’s perfect for using up leftover dino ribs and makes a great party dish.

Commonly Asked Questions

How long does it take to smoke dino ribs?

Cooking dino ribs usually takes about 4 to 6 hours, but the time can change depending on things like the temperature of your smoker, how thick the ribs are, and how well-done you want them.

How do I know when dino ribs are ready?

The best way to know when your dino ribs are done is to use a meat thermometer. Stick it into the thickest part of the meat without touching the bone. When it hits 200°F, they’re ready. You can also tell by looking—the meat should pull back from the bones, showing more of the bone.

What type of wood to use for smoking?

Hickory and pecan wood are popular choices because they give a nice, smoky flavor, but there are lots of other woods you can try. Each type of wood will add a unique flavor to your ribs, so feel free to experiment and find your favorite.

Dino Ribs Recipe

cooks with soul
Sink your teeth into these colossal, slow-smoked beef dino ribs! Tender, smoky, and fall-off-the-bone delicious, this beef plate rib recipe is a must-try for barbecue lovers.
No ratings yet
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine American, Barbecue
Servings 4 servings

Ingredients
  

  • 4 to 5 pounds beef short ribs whole plate
  • 1/4 cup Kosher salt
  • 1/4 cup coarse black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons yellow mustard
  • 3-4 chunks of hickory or pecan wood

Instructions
 

  • Preheat your smoker to 250°F (121°C).
  • Prepare the beef short ribs by carefully removing any hard fat and sinew with a sharp knife.
  • In a small bowl, mix together the Kosher salt, coarse black pepper, granulated garlic, and granulated onion to create a spice mixture.
  • Coat the beef short ribs evenly with yellow mustard. This helps the spice mixture adhere to ribs.
  • Generously season beef ribs with the spice mixture, ensuring that they are well coated. Allow the seasoned ribs to sit for at least 30 minutes. This allows the flavors to penetrate the meat.
  • Once the smoker has reached the desired temperature of 250°F (121°C), add the chunks of hickory or pecan wood to generate smoke.
  • Place the seasoned beef short ribs onto the smoker rack.
  • Smoke dino ribs until the internal temperature reaches 200°F (93°C). This slow cooking process ensures that the meat becomes tender and flavorful.
  • Once ribs have reached the desired internal temperature, carefully remove them from the smoker.
  • Optionally, you can wrap them in foil or butcher paper to help retain moisture, and then allow them to rest in a cooler or oven until you are ready to serve.

Notes

This recipe can be done on a charcoal grill such as a Weber kettle set up for indirect cooking. If beef ribs start to dry out during the cook, spritz them with water. Alternatively, you can wrap dino ribs in butcher paper or foil when they reach 175°F and continue cooking them until they finish at 200°F.
Keyword beef ribs, dino ribs, dinosaur ribs, short ribs, smoker recipes
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.