Dino Ribs Recipe

5 from 1 vote

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.

Prep Time30

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: American, Barbecue

Servings: servings

Calories: 640kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

4 pounds beef short ribs whole plate
¼ cup Kosher salt
¼ 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.

Nutrition