These extra large beef ribs / plate ribs will be the talk of the night
I am a huge fan of beef short ribs. When we go out to dinner, it is hard for me to order anything else. Naturally I like to cook them at home and try out different variations. After seeing a post about Dino Ribs, I knew I had to try them.
**Disclaimer** when you attempt to find these at your local butcher, do not refer to them as dino bones…they won’t know what you are talking about. They call them plate ribs (which really means short ribs before they are cut in half). It will save you lots of time, phone calls, and trips to multiple butchers….
Smoked Dino Ribs
These x-large beef ribs will get you feeling like a caveman
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Servings: 4 People
Equipment
- Peller Grill / Smoker
Ingredients
- 4-5 lbs Beef Plate Ribs
- 2 t Salt
- 2 t Pepper
- 2 T Favorite Rib Rub Spiceology Black Magic
Homemade Rub (optional)
- 1 t Garlic Powder
- 1 ½ t Paprika
- 1 t Onion Powder
- ½ t Cumin
Spritz
- 1 T Apple Cider Vinegar
- 3 T Water
Instructions
- Pre-heat your smoker to 225 degrees (I used Hickory Pellets for burning)
- Trim fat cap off of ribs and coat with salt and pepper. Wrap and rest for 1-2 hours
- Coat ribs with your favorite seasoning or use the optional homemade one above
- Place ribs on the smoker (fat side up) and smoke until internal temperature hits 160 degrees (about 4 hours)
- After this point, be sure to spritz the meat every hour to build a nice crispy crust!
- Pull the meat once the temp hits 204 degrees (about 8 hours)
- Wrap with foil and let it rest in an unheated oven for 2 hours
- Slice and enjoy!!
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