Smoked Beef Ribs

Learn everything you need to know about smoking beef ribs (aka Dino ribs) for a crowd-pleasing and showstopping cook you can throw down on your pellet smoker or charcoal grill.

Course Grilling

Cuisine American

Keyword grilled beef ribs recipe, smoked beef ribs, smoked dino ribs

Prep Time 15

Cook Time 10

Resting Time 2

Total Time 12 15

Servings Servings

Calories 1389kcal

Author Bon Appeteach

Ingredients

6-8 lb. Beef Plate Ribs
1/4 cup Binder olive oil, mustard, Worcestershire sauce or hot sauce
1/2 cup Beef Tallow melted

Dry Rub Ingredients

2 tbsp Kosher Salt
2 tbsp Black Pepper
1.5 tbsp Garlic Powder
1.5 tbsp Onion Powder
2 tbsp Smoked Paprika
2 tsp Chili Powder

Instructions

Preparation:

Remove the beef ribs from the packaging and pat the outside dry with paper towels to remove the excess moisture.
Leave the membrane on the back of the bones, but trim down some of the fat cap on the top to about 1/4-1/2 inches thick. Remove any accessible silver skin.
Coat all sides of the beef ribs in the binder (olive oil, mustard, Worcestershire sauce or hot sauce work great here)
Combine all the spices into a small bowl and mix well. Coat the beef ribs on the top, sides, and bottom of the beef ribs in an even layer. Leave the meat to sit at room temperature to jump start some of the smoking process.

Smoking:

Preheat the smoker to 265 F. Use a stronger wood or pellet to help amp up the smoke flavor.
Place the beef ribs onto the smoker meat side up. Insert a thermometer into the thickest part of the rib meat. Let it smoke for 1 hour.
Place beef broth or diluted BBQ sauce into a spray bottle. Mist the meat every hour for three hours to help build the bark on the ribs and enhance the smoke flavor.
When the beef ribs begin to stall and hit a temperature of around 175-180 F. remove them from the smoker.
Coat the outside in beef tallow by lightly brushing it over the bark. Spray the butcher paper with some beef broth and tightly wrap the beef ribs into the paper tightly. Replace the thermometer and place the ribs back onto the smoker.
Allow the beef ribs to continue to smoke. Begin checking for doneness when the internal temperature begins to hit around 195-206 F. Use a meat thermometer to probe the meat and feel if it's soft and tender (like softened butter).
When the beef ribs are tender, remove them and place them in a cooler to rest. Leave the thermometer in the meat and let them cool to around 175-180 F. before unwrapping. This takes about 2 hours. DO NOT SKIP THIS STEP!
Remove the beef ribs from the butcher paper or wrapping and slice them into individual bones. Serve with your favorite BBQ sides and brush with more beef tallow if desired.

Notes

Beef ribs need a lot of time to rest to be the most tender. Use a high-quality meat thermometer to track the internal temperature of your cook.

Nutrition