Go Back

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!
Course Entree, Main
Cuisine Barbecue
Prep Time 10 minutes
Cook Time 6 hours


  • 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.