Smoked dino ribs are hands down one of the most impressive things you can pull off a smoker. I’m talking about beef plate ribs so massive they look like they came straight from the Flintstones.
The first time I made these for a family barbecue, everyone stopped what they were doing when I brought them to the table.
Whether you’re celebrating a birthday, hosting a Super Bowl party, or just want to blow some minds at your next backyard cookout, these ribs deliver every single time. The meat is incredibly tender, the bark is crunchy and flavorful, and honestly, they taste like brisket on a stick.
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Easy Beef Dino Ribs
I’ve smoked my fair share of pork ribs over the years, but beef ribs are a completely different beast. The first rack I ever smoked took me by surprise—I wasn’t prepared for how much flavor and richness would come from something so simple. Just salt, pepper, paprika, and smoke. That’s it.
What you end up with is meat that’s so tender it practically falls off the bone, with a dark, crusty bark that cracks when you bite into it. The fat renders down during the long smoke and keeps everything juicy, while the rub creates this incredible savory crust. If you’ve never tried beef ribs before, you’re missing out on what I consider the ultimate barbecue experience.
What You’ll Need
- Beef plate ribs: Look for ribs with good marbling and thick meat coverage above the bones for maximum tenderness and that signature fall-off-the-bone texture.
- Yellow mustard: Creates a binder layer that helps the rub adhere while adding subtle tang without overpowering the beef’s natural flavor.
- Olive oil:
- Paprika: Provides the foundational color for your bark and contributes a mild, sweet pepper flavor that complements beef beautifully.
- Brown sugar:
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Cayenne pepper
- Chili powder
- Store-bought rub (optional)
Ingredient Substitutes
Homemade rub instead of store-bought: Making your own blend gives you complete control over salt levels, heat, and sweetness, plus you can adjust the recipe to your family’s preferences. The flavor will be slightly different from commercial blends but equally delicious.
Dijon mustard instead of yellow mustard: Provides a more sophisticated flavor profile with extra tang, though it won’t create quite as vibrant a color on the finished bark.
Coconut sugar instead of brown sugar: Offers a gluten-free sweetening option with a slightly different caramel note that still creates excellent bark and balances the savory spices beautifully.
How to Smoke Dino Ribs
Step 1: Prep the Meat
Remove the ribs from packaging and pat them completely dry with paper towels. Trim away excessive fat but leave about 1/4 inch for moisture. If the membrane is still on the bone side, peel it off using a butter knife and paper towel for grip.
Step 2: Apply Binder and Rub
Coat all surfaces with mustard and olive oil, then apply your rub generously. Press the seasoning into the meat, making sure to cover every inch including between the bones. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, though overnight is better for deeper flavor.
Step 3: Smoke the Ribs
Preheat your smoker to 250°F and add your wood of choice. Place ribs bone-side down on the grate and maintain consistent temperature. Smoke for 4-5 hours, checking internal temperature around the 4-hour mark. You’re looking for 203-205°F in the thickest part.
Step 4: Rest and Serve
Once the ribs reach temperature and the meat is tender, remove from the smoker and tent with foil. Let rest for 15-20 minutes to allow juices to redistribute, then slice between the bones and serve immediately.
How To Store Leftovers and Reheat
Cool ribs to room temperature within two hours, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a 250°F oven, wrapped in foil, with a tablespoon of beef broth, for 20-30 minutes, until the internal temperature reaches 165°F. You can also reheat on a covered grill over indirect heat for 15-20 minutes to revive that crispy bark.
My Favorite Wood Chips for Beef Ribs
Hickory is my go-to choice for beef ribs, delivering that bold, bacon-like smokiness that stands up to the rich, beefy flavor without overpowering it. Oak offers a more subtle, traditional smoke that lets the rub shine through while still adding complexity.
Mesquite brings intense, earthy smoke that works beautifully if you’re looking for that authentic Texas-style punch, though use it sparingly as it can become bitter with longer cooks. I’d avoid fruitwoods like apple or cherry for dino ribs as they’re too delicate for such a robust cut of meat.
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What To Serve With Dino Ribs
Smoked Dino Ribs
Ingredients
For the Ribs:
- 1 rack beef plate ribs dino ribs, approximately 4-5 lbs
- 3 tbsp yellow mustard
- 2 tbsp olive oil
For the Dry Rub:
- 3 tbsp paprika
- 2 tbsp brown sugar
- 2 tbsp kosher salt
- 1 tbsp black pepper coarsely ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp chili powder
- Alternatively use 1/4 cup store-bought rub like Myron Mixon Hickory seasoning
Instructions
- Pat ribs dry and trim excess fat, leaving a thin layer for moisture.
- Mix all rub ingredients in a bowl (or measure out 1/4 cup store-bought rub).
- Coat ribs with mustard and oil, then apply rub generously to all surfaces.
- Wrap in plastic and refrigerate for 2-4 hours or overnight.
- Preheat smoker to 250°F and add wood chips.
- Place ribs bone-side down and smoke for 4-5 hours until internal temperature reaches 203-205°F.
- Remove from smoker, tent with foil, rest 15-20 minutes, then slice and serve.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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