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 BBQ, dinner, Grilling, Main Course

Cuisine American, BBQ, Southern

Keyword comfort food, easy, grilled beef ribs recipe, party food, smoked, smoked beef ribs, smoked dino ribs

Prep Time 45

Cook Time 8

Resting Time 2

Total Time 12 15

Servings Servings

Calories 1398kcal

Author Bon Appeteach

Ingredients

6-8 lb. Beef Plate Ribs
2-3 tbsp Mayo (as a binder)

Dry Rub

2 tbsp Kosher Salt
2 tbsp Black Pepper
1 tbsp Garlic Powder

Spritzing and Wrapping

3/4 cup Beef Broth
2 tbsp Apple Cider Vinegar
Melted Beef Tallow for wrapping

Instructions

Pat the ribs dry with a paper towel. Leave the membrane on the bone side, scoring it a few times with a knife instead of removing it, so the bones stay together during the cook.
Coat the entire rack in a thin layer of the mayo binder, on top, sides, and bottom.
Combine the dry rub ingredients (equal parts salt and pepper, one part garlic powder) and season the ribs evenly on all sides. Let sit at room temperature for 30 to 45 minutes.
Preheat the smoker to 265 degrees F using a strong wood like oak and cherry for color.
Place the ribs, meat side up onto the grill grates over indirect heat. Insert a thermometer into the thickest part of the meat. Smoke undisturbed for 1 hour.
Add beef broth diluted with a little apple cider vinegar to a spray bottle. Mist the ribs every hour for the next 3 hours.
Once the internal temperature stalls around 175 to 180 degrees F, remove the ribs and brush with melted beef tallow.
Wrap tightly in pink butcher paper spritzed with beef broth. Return to the smoker bone side down with the thermometer reinserted.
Continue smoking until the internal temperature reaches 195 to 206 degrees F and the meat probes tender with little to no resistance.
Rest the wrapped ribs in a cooler or hot box until the internal temperature drops to 175 to 180 degrees F, about 2 hours.
Unwrap, slice between the bones into individual ribs, and serve with extra beef tallow and your favorite bbq sauce.

Notes

Storage: Wrap leftover bones individually in foil and refrigerate for up to 4 days. Reheat low and slow in the oven at 250 degrees F until warmed through so the meat does not dry out.

Nutrition