Texas Style Smoked Dino Beef Ribs
Nutritional Information
Massive, tender beef short ribs (Dino Ribs) smoked Texas style with a simple salt and pepper crust. A true carnivore's dream.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 rack Beef Plate Short Ribs (3-4 bones)
- 3 tablespoons Coarse Kosher Salt
- 3 tablespoons Coarse Black Pepper
- 1 tablespoon Garlic Powder
- 2 tablespoons Hot Sauce (for binder)
Trim the top fat and silverskin off the meat side of the beef ribs so the rub can penetrate. Do not remove the membrane on the bone side; it holds the massive ribs together.
Rub the ribs lightly with hot sauce to act as a binder.
Mix the salt, black pepper, and garlic powder. Apply an even, generous coating to the top and sides of the ribs.
Preheat your smoker to 275°F (135°C) using oak or hickory wood.
Place the ribs in the smoker, bone side down. Smoke uncovered for about 6 to 8 hours.
Spritz with water or beef broth every hour after the bark forms (around hour 3).
Cook until a meat thermometer inserts like a hot knife through butter, typically around 203°F to 210°F (95°C-99°C) internal temperature.
Wrap the ribs in butcher paper and let them rest in a warm cooler for at least 1 hour before slicing between the bones.
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