Smoked Dino Ribs

Charlie

These smoked dino ribs feature a bold dry rub that creates a stunning bark on tender beef plate ribs. Low and slow smoking transforms these massive bones into fall-off-the-bone perfection with deep smoky flavor and a perfectly seasoned crust that'll have everyone reaching for seconds.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 5 10

Course Appetizer, Dinner, lunch, main, Main Course

Cuisine American, Barbecue, bbq, dinner, holidays, lunch

Servings 6 serves

Calories 642 kcal

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.

Keyword beef ribs, Smoked Ribs