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Dino Ribs

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These colossal, slow-smoked dino ribs are smoky, fall-off-the-bone tender, and simply irresistible. A tried-and-true recipe perfect for barbecue enthusiasts!

Updated 4/3/2024: Hey ya’ll! Get ready to sink your teeth into our mouthwatering smoked Dino Ribs – it’s a carnivore’s dream come true! This recipe requires 4 to 5 pounds of beef ribs taken from the whole plate, boasting juicy, marbled meat. Yummm!

Now, let’s talk flavor. We’ve whipped up a simple seasoning blend using Kosher salt, coarse black pepper, and a generous sprinkle of granulated garlic and onion. This combo creates a savory flavor that perfectly complements the richness of the beef. Toss in some chunks of hickory or pecan wood, and you’ve got yourself a winning smoker recipe.

Oh, and did I mention the leftovers? Prepare to be blown away by our drool-worthy Smoked Queso recipe with the leftover meat from the beef ribs – it’s a game-changer, ya’ll!

Also, be sure to check out our beginner-friendly Smoked Spare Ribs recipe for an easy way to whip up some finger-lickin’ goodness.

Let’s fire up those grills and get cookin’!

What you’ll love about this recipe:

  • FLAVORFUL – The combination of seasoning and slow smoking results in incredibly flavorful ribs. The meat becomes infused with smoky, savory, and aromatic flavors that are truly irresistible.
  • JUICY & TENDER – Properly smoked beef ribs have a moist and succulent texture that melts in your mouth. The slow cooking process allows the fat to render, keeping the meat juicy and preventing it from drying out.

What are Dino Ribs?

Dino Ribs, also known as “Beef Plate Ribs” or “Dinosaur Ribs,” are a type of beef rib cut taken from the plate primal of a cow. They are known for their large size and meaty content, making them a favorite among barbecue enthusiasts. The name “Dino Ribs” comes from their large, dinosaur-like appearance.

When prepared correctly, this dino ribs recipe features tender and juicy meat with a rich, smoky flavor. They are often seasoned with a dry rub, smoked over wood for an extended period, and served as a show-stopping centerpiece at barbecue gatherings.


  • Beef short ribs (whole plate)
  • Kosher salt
  • Coarse black pepper
  • Granulated garlic
  • Granulated onion
  • Yellow mustard
  • Hickory or pecan wood, for smoke

Note: You can typically find beef ribs at local butcher shops, larger grocery stores, online retailers, and specialty meat markets. If you live in or near a rural area, some local farms or ranches that raise cattle may also sell them. Don’t hesitate to ask your butcher for assistance in selecting the right cut!

tip: Using Mustard on Ribs

Using yellow mustard as a coating in a BBQ recipe might seem weird, but it acts as a natural adhesive and helps with bark formation.

When you slather them with mustard, it creates a thin, even layer that helps the seasoning stick to the surface. This ensures that the salt, pepper, garlic, and onion mixture adheres effectively, forming a flavorful crust as it cooks.

It is said that mustard also helps in retaining moisture. As the mustard-coated ribs slow-cook in the smoker, the mustard creates a seal, preventing the meat from drying out. This results in tender, succulent meat.

How to Make Dino Ribs

  1. Fire Up the Smoker: Preheat your smoker to 250°F (121°C).
  2. Prep: Grab a sharp knife and remove any tough fat and sinew.
  3. Create Dry Rub: In a small bowl, combine salt, pepper, garlic, and onion – this mix is going to be the secret behind the taste of your dish.
  4. Apply Binder: Give your ribs a coat of yellow mustard, ensuring it spreads all around. Now, sprinkle the spice mixture you just created evenly on those mustard-coated ribs. Let them sit for at least 30 minutes.
  5. Smoke: By now, your smoker should be warmed up to 250°F. Add in the wood chunks to infuse your meat with that smoky essence. Then, place your prepped dino the smoker’s grates. Close the lid and let them do their thing. Keep a watchful eye and let them cook until the internal temperature reaches a perfect 200°F (93°C).
  6. Serve: Once your ribs have reached barbecue perfection, remove them from the smoker and wrap them up in either foil or butcher paper. This cozy wrap will keep them tender and juicy. 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 & Tricks

  • Prep: Take your time to carefully trim excess fat and sinew from before seasoning. This will ensure a cleaner presentation and better flavor absorption.
  • Patience is key: Smoking requires patience. Maintain a consistent temperature throughout the cooking process and resist the temptation to open the smoker frequently. Opening the smoker too often can cause fluctuations in temperature and increase cooking time.
  • Use a meat thermometer: Invest in a reliable meat thermometer to monitor the internal temperature accurately. This helps prevent overcooking or undercooking.
  • Resting period: After smoking, allow the beef ribs to rest for at least 15-20 minutes before slicing and serving. This allows the juices to redistribute, resulting in tender and juicy meat.
  • Personalize the seasoning: Don’t hesitate to adjust the seasoning to suit your taste preferences. You can add herbs, spices, or a touch of sweetness like brown sugar to the spice mixture for a personalized flavor profile.

What to Serve with Dino Ribs

Dino Ribs pair well with a variety of BBQ side dishes that complement their rich and savory flavor. Here are some of our favorite options:

  • Coleslaw: Our creamy and crunchy BBQ Coleslaw is a Southern-inspired side dish that brings the perfect blend of textures and flavor.
  • Potato Salad: Our potato salad has the best creamy texture and tangy flavor, with ingredients like dill pickle relish, mustard, hard-boiled eggs, and seasonings.
  • Baked Beans: Flavorful baked beans with ground beef is a classic barbecue side dish that’s as convenient as it is delicious. Made with canned beans, seasoned beef, bell pepper, onion, and seasonings, these beans are perfect with pulled pork.
  • Cornbread: Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb. It combines the rich tang of buttermilk with classic ingredients like butter and sugar for a delightful side dish that complements any meal.
  • Mac and Cheese: Our recipe features cheddar, Monterey jack, and mozzarella, and is made without a roux. It’s decadent and comforting, and an absolute must-try for anyone looking to savor a taste of the South.


Our smoked queso dip is made with tender barbecue beef ribs, queso blanco, gouda, tomatoes, onions, and jalapeño. It’s ideal for Dino Ribs leftovers and the perfect party dish because it can be kept warm for a long time and is hearty and filling for guests.


How long does it take to smoke Dino Ribs?

Generally, Dino Ribs recipe can take anywhere from 4 to 6 hours, but the exact time may vary depending on factors like the temperature of your smoker, the thickness of the ribs, and your desired level of doneness.

How do I know when Dino Ribs are ready?

The most reliable method to know when dino ribs are done is to use a meat thermometer. Insert the thermometer into the thickest part without touching the bone. When it reads 200°F, they’re ready. Another indicator is the visual appearance. The meat should have pulled back from the bones, exposing more bone.

What type of wood to use for smoking?

While hickory and pecan wood are commonly used and provide a classic, rich smoky flavor, there’s a wide range of wood options available, each imparting unique flavors to your meat. The choice of wood can significantly influence the final taste, so feel free to customize it to your preferences.


These Dino Ribs are the ultimate meat-lover’s delight. With just the right amount of smokiness and a melt-in-your-mouth tenderness, they’re guaranteed to steal the show at any gathering.

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Dino Ribs Recipe

  • Author: cooks with soul
  • Prep Time: 30 minutes
  • Cook Time: 6-8 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: main course, dinner
  • Method: smoking
  • Cuisine: american, barbecue, southern


These colossal, slow-smoked dino ribs are smoky, fall-off-the-bone tender that’s simply irresistible. A tried-and-true recipe perfect for barbecue enthusiasts!


  • 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
  • 34 chunks of hickory or pecan wood


  1. Preheat your smoker to 250°F (121°C).
  2. Prepare the beef short ribs by carefully removing any hard fat and sinew with a sharp knife.
  3. In a small bowl, mix together the Kosher salt, coarse black pepper, granulated garlic, and granulated onion to create a spice mixture.
  4. Coat the beef short ribs evenly with yellow mustard. This helps the spice mixture adhere to ribs.
  5. 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.
  6. Once the smoker has reached the desired temperature of 250°F (121°C), add the chunks of hickory or pecan wood to generate smoke.
  7. Place the seasoned beef short ribs onto the smoker rack.
  8. Smoke dino ribs until the internal temperature reaches 200°F (93°C). This slow cooking process ensures that the meat becomes tender and flavorful.
  9. Once ribs have reached the desired internal temperature, carefully remove them from the smoker.
  10. 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.


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.

Keywords: dino ribs, dinosaur ribs, beef ribs, short ribs, smoker recipes

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