Smoked Beef Dino Ribs
I got this huge rack of dino ribs (beef plate ribs) from Porter Road this week and they were just screaming to be smoked!
- Beef plate ribs ((dino ribs))
- Jeff's Texas style rub
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.