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Smoked Dino Beef Ribs

Brisket on a Stick
5 from 1 vote
Prep Time5 minutes
Active Time7 hours 41 minutes
Rest1 hour
Total Time8 hours 46 minutes

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!