I got this huge rack of dino ribs (beef plate ribs) from Porter Road this week and they were just screaming to be smoked! These are just loaded with flavor and there was a ton of fat marbling within the meat so I kept the preparation real simple. I trimmed off most of the surface fat on top and then used my Texas rub (Purchase formula here | Purchase bottled rub) pretty liberally on the top side only. We're gonna let that natural beef flavor really shine through on these!
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Smoker Temp: 225°F/275°F
- Meat Finish Temp: 201-203°F
- Recommended Wood: Oak, maple, cherry mix
This is not something you have to do but it makes for a better finish in my opinion. There was plenty of fat marbling within the meat and that's what really keeps the meat moist while it cooks.
If you decide to remove the fat, just use a very sharp knife and go at it taking off small bits at a time until it's down to where you want it.
Here's the BEFORE:
and the AFTER:
After applying the rub, I let it sit for about 20 minutes. During this time, the rub mixed with some of the juices in the meat and became a sort of paste.
You can see the difference it made in the image below:
The beef ribs are now ready to cook.. I placed it on a pan with a rack to not only reduce cleaning time on the smoker but also to allow quick and easy transport to and from the smoker. The rack is about ¾ inch above the bottom of the pan and allows full smoke access on all sides of the meat.
Set up your smoker for cooking at about 225°F with indirect heat.
Note: most smokers are already designed to work this way. If yours has a plate, water pan, etc between the heat and the meat, then it's set up for indirect cooking.
If your smoker uses a water pan, fill it up.
I used the Camp Chef Woodwind Wifi with Pit Boss Competition Blend pellets for this cook. I get great results with the PB pellets and they are very inexpensive and can be found in several local stores.
For the first 4 hours, I ran the CC on High Smoke which maintains an average of 220°F and it never veered more than 10 degrees from 220°F during this time.
After 4 hours of cooking, the beef ribs reached 160°F in the thickest part of the meat between the bones.
At this point I poured 8 ounces of beef broth into a foil pan:
Then I placed the meat into the pan:
It was covered tightly with foil and placed back onto the smoker grate. The heat was cranked up to 275°F to braise the meat and make it super tender.
Every rack of ribs is different so be sure and check them at about 1 hour covered and see where they are temperature wise.
When I checked mine with my ThermoWorks Thermapen at 1 hour, they were at 191°F and needed another 25-30 minutes to get up to 201-203°F.. my goal temperature.
At 1.5 hours my smoked beef ribs had reached 201°F and when I pushed a probe into them, there was absolutely no resistance and I decided to call them done.
After removing them from the smoker, place the entire pan into a cooler for at least an hour. 2 to 3 hours would not be a bad thing if you get them done way ahead of dinner time.
Slice the ribs right between the bones and serve 'em up to your guests.
***Note: you get the Texas style rub recipe free with your order!
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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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Smoked Beef Dino Ribs
- Beef plate ribs (dino ribs)
- Jeff's Texas style rub
Step 1: Trim Fat
- Trim the fat cap from the top side of the beef ribs.
Step 2: Season
- Apply a generous coat of Jeff's Texas style rub to the top side of the beef ribs.
- After applying the rub, I let it sit for about 20 minutes while you go get the smoker ready.
Step 3: Smoke
- Set up your smoker for cooking at about 225°F with indirect heat.
- If your smoker uses a water pan, fill it up.
- Leave them alone while they cook for the first 4 hours or until the ribs reach about 160 degrees in the thickest part between the bones.
Step 4: Wrap
- After 4 hours of cooking or when they reach 160°F in the thickest part of the meat between the bones, wrap the meat in foil or place them in a disposable foil pan with about 8 ounces of beef broth. If you use a pan, cover the top tightly with foil.
- Place the wrapped, covered ribs back into the smoker and crank up the heat to 275°F.
- The goal temperature is 201-203°F which will take about 1 to 1.5 hours to reach after they are covered while cooking at 275 degrees.
- Also check them with a probe to ensure they are very tender and there is no resistance.
Step 5: Rest
- After removing them from the smoker, place the entire pan into a cooler for at least an hour. 2 to 3 hours would not be a bad thing if you get them done way ahead of dinner time.
Step 6: Serve
- Slice the ribs right between the bones and serve 'em up to your guests.