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beef rib held in hand with mexican corn on the cob in background.
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Smoked Beef Ribs (Dino Ribs)

When it comes to making the best of the best ribs, smoked beef ribs are the pinnacle of greatness! Want to make those beef ribs tasty and look great? Grab some beef Dino ribs and fire up that smoker!
Course Main Course
Cuisine American
Type Smoked Meat
Prep Time 30 minutes
Cook Time 8 hours
Resting 1 hour
Total Time 9 hours 30 minutes
Servings 5 Servings
Calories 781kcal
Author Will
Cost 80

Equipment

Ingredients

  • 6.5 lbs Beef short plate ribs One 3 rib plate
  • 1 tablespoon Olive oil

Dry Rub

  • 2 tablespoon kosher salt
  • 1.5 tablespoon black pepper freshly cracked
  • 2 teaspoon garlic powder

Spritzing

  • 1 cup beef broth

Instructions

  • Wash and dry ribs with fresh water
  • Do NOT remove the membrane on the bottom of the ribs as you would with pork ribs.
  • Trim with a sharp knife the meat side of ribs of any excessive fat cap. Leaving a small amount of fat is fine, just no thick pieces.
  • Rub ribs with olive oil and season ALL sides of the ribs liberally with dry rub seasoning. Pre-heat smoker or grill to 250°F.
  • Place ribs meat side up on smoker grates and smoke 2 hours undisturbed. After 2 hours, start spritzing the ribs with beef broth every 45-60 minutes while cooking.
  • Place a meat thermometer in the meaty section of the ribs. When internal temperature reaches 203°F, test to make sure the meat is probe tender. If it probes like butter, remove ribs from smoker and place in butcher paper or aluminum foil.
  • Wrap tight in paper or foil and allow to rest in a insulated cooler for 1 hour. After resting, slice into individual ribs with a sharp knife.
  • Serve with side dishes and bbq sauce on the side if desired.

Notes

  • Spritz with beef broth to help smoke adhere to the meat and keep it moist.
  • Leave yourself plenty of time before wanting to eat when cooking these ribs. The internal temp is going to raise fast at the beginning and slow down after a couple of hours. Don't freak out and let the ribs do their thing.
  • Use an Oak or Hickory hardwood for the best flavor smoke.

Nutrition

Calories: 781kcal | Carbohydrates: 2g | Protein: 83g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 254mg | Sodium: 3250mg | Potassium: 1602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 10mg