Take Ribs Out of Packing and Pat Dry
Leave the membrane on the bottom, it’ll help keep the meat on the bone as it shrinks.
You also don’t need to remove any fat or silverskin.
Dry Rub for Beef Short Ribs
For this recipe, I used:
- 1 Tablespoon Diamond Crystal Kosher Salt
- 1 Tablespoon 16 Mesh Black Pepper
- 1 Tablespoon Lawry’s Seasoned Salt
Apply this rub to the meat side of the ribs.
The bone side/membrane doesn’t matter because we’re not eating it. Besides salt, nothing will penetrate it either.
Initially Get Your Smoker to 225F
Put ribs on the smoker indirect.
Add your favorite hardwood – I used pecan and peach.
Smoke for 1-3 hours at 225F; Add new wood every 45-60 minutes.
Then bump your temperature to 275-300F.
Checking on the Beef Ribs
All we’re waiting on is to be happy with the bark.
For me, this happened after 5 hours.
Here’s a picture of the ribs at this point:
Note the bark has fully developed, we have significant pull back from the bone.
Transfer to Your Oven or Electric Smoker set to 275F
Gas and electricity are far cheaper than charcoal and since we’re not smoking the meat anymore, we just need to reach tenderness.
I didn’t wrap but if you prefer, you can do so.
Wait Till the Ribs are Probe Tender
Using your probe thermometer or a toothpick, you want to physically poke the meat between the bones.
As you probe the meat, the probe should glide through with absolutely no resistance.
Usually dino ribs are probe tender at around 203-205F.
Rest the Meat for 1 Hour Wrapped
I wrapped in butcher paper with some beef tallow.
I popped the wrapped ribs and put them in my oven (while off) and closed the door.
Slice the Meat Between the Bones and Enjoy
While expensive, dino beef ribs are truly one of the best bites in barbecue.
They’re also by far one of the easiest cuts of meat to smoke.
Smoked Dino Beef Ribs
Ingredients
- 1 rack Beef Plate Ribs
Dry Rub
- 1 Tbsp Diamond Crystal Kosher Salt
- 1 Tbsp 16 Mesh Black Pepper
- 1 Tbsp Lawry's Seasoned Salt
Instructions
- Take beef ribs out of packaging and pat dry with paper towels.
- Combine rub ingredients in specified quantities. Apply to the meat side of the ribs.1 Tbsp Diamond Crystal Kosher Salt, 1 Tbsp 16 Mesh Black Pepper, 1 Tbsp Lawry's Seasoned Salt
- Get your smoker to 225F and put ribs on the smoker in the indirect zone. Smoke for 3 hours at 225F. Add a chunk of hardwood to the fire – I alternated pecan and peach every 45-60 minutes.
- After 3 hours, bump temperature to 275-300F. All we're waiting for is until you're happy with the bark.
- I smoked my beef ribs for 5 hours.
- Take off the smoker and put in your oven or electric smoker set to 275F. At this stage you could opt to wrap but I didn't.
- Smoke until the ribs are probe tender. Take your probe thermometer or a toothpick and poke between the bones. It should slide through with NO resistance. The internal temperature should be around 203-205F.
- Once the dino ribs are probe tender, wrap with butcher paper for 1 hour and put into a cooler or in your oven, while OFF.
- Then slice between the bones and enjoy!
2 comments
Linda Carrillo
Great recipe. The tip about transferring to the oven is duly noted too and will use that for all my future cooks.
Dylan Clay
Happy to help Linda.
Save that money!