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How to Smoke Dino Ribs (Beef Ribs)
Complete guide to smoking beef ribs (dino ribs) - one of the best bites in BBQ. Learn trimming, rubbing, smoking, wrapping, slicing, and reheating.
Recipe Overview
Ingredients
- • 1 rack Beef Plate Ribs (3-4 bone plate)
- • Yellow Mustard (for binder)
- • Sriracha (for binder)
- • Worcestershire Sauce (optional for binder)
- • 30 g Kosher Salt (Diamond Crystal preferred)
- • 30 g Coarse Black Pepper
- • 15 g Granulated Garlic
- • Butcher Paper (for wrapping)
Watch the Recipe
Related Posts
Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,
📹 Recipe Video
instagram • 7:37
Ingredients
Recipe yield: 3-4 bones (1-2 people per rack)
- 1 rack Beef Plate Ribs(3-4 bone plate)
- Yellow Mustard(for binder)
- Sriracha(for binder)
- Worcestershire Sauce(optional for binder)
- 30 g (1.1 oz) Kosher Salt(Diamond Crystal preferred)
- 30 g (1.1 oz) Coarse Black Pepper
- 15 g (0.5 oz) Granulated Garlic
- Butcher Paper(for wrapping)
Equipment Needed
- •Sharp boning knife
- •Smoker
- •Butcher paper
- •Probe thermometer
- •Cooler (for resting)
- •Food warmer (optional)
🔧 Equipment Needed:
- • Sharp boning knife
- • Smoker
- • Butcher paper
- • Probe thermometer
- • Cooler (for resting)
- • Food warmer (optional)
Instructions
8 stepsTrim the ribs
Remove lean meat layer on top (save for stir-fry). Clean up loose or hanging bits. Optionally remove fat cap and thick silver skin for cleaner bite. Leave bone-side membrane intact.
Tips
- •Silver skin removal is optional
- •Keep membrane on bone side
- •Don't score the membrane
- •Save all trimmings for rendering or cooking
Apply binder
Coat with your choice: yellow mustard and sriracha, or worcestershire sauce, or plain mustard. This adds flavor and helps rub stick.
Tips
- •Water works if you want neutral
- •Get creative with binder combos
Apply SPG rub
Season with equal parts (by weight) kosher salt and coarse black pepper, plus half part granulated garlic. Rub all sides, lighter on bone side. Pat down to adhere.
Tips
- •30g salt + 30g pepper + 15g garlic is good ratio
- •Weigh ingredients for consistency
- •Use coarse ground for even distribution
- •Diamond Crystal kosher salt preferred
- •Don't rub it in - pat it down
Smoke low and slow
Smoke at 250-275°F (121-135°C) with hardwood until bark is set and internal temp reaches 165-170°F (74-77°C).
Tips
- •Oak or hickory work great
- •Spritz after 3 hours if desired
Wrap in butcher paper
When bark is set and temp is 165-170°F (74-77°C), wrap tightly in butcher paper. Return to smoker.
Tips
- •Butcher paper maintains bark better than foil
- •Wrap tight but not crushing
Cook to probe tender
Continue cooking wrapped until probe tender (probe slides in like butter) at approximately 200-205°F (93-96°C) internal.
Tips
- •Probe tender more important than exact temp
- •Can take up to 210°F (99°C)
Rest in cooler
Keep wrapped and place in empty cooler (or food warmer) for 1-2 hours minimum.
Tips
- •Longer rest = more tender
- •Can hold 4 hours safely
Slice and serve
Unwrap, slice between bones, and serve immediately. Meat should pull clean from the bone with a bite, not fall off.
Tips
- •Sharp knife is key
- •Slice perpendicular to bone
- •Serve hot
You've completed all 8 steps. Time to eat.
Important Notes
Dino ribs are one of the most impressive BBQ items you can make. The key is patience - don't rush the cook, and give them a proper rest. These are best served fresh but can be reheated if needed.
⚠️ Important Notes:
Dino ribs are one of the most impressive BBQ items you can make. The key is patience - don't rush the cook, and give them a proper rest. These are best served fresh but can be reheated if needed.
Pro Tips
- •Weigh your rub ingredients for consistency
- •Probe tender is THE doneness indicator
- •Longer rest makes them more tender
- •Meat should pull clean from bone, not fall off
- •Render fat trimmings into tallow
- •Use meat trimmings in stir-fry or stew
💡 Pro Tips:
- • Weigh your rub ingredients for consistency
- • Probe tender is THE doneness indicator
- • Longer rest makes them more tender
- • Meat should pull clean from bone, not fall off
- • Render fat trimmings into tallow
- • Use meat trimmings in stir-fry or stew
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Gear for This Recipe
Check out the gear we use and recommend for this recipe.