Smoked Dino Beef Ribs
A TRUE TEXAS TRADITION
Beef ribs are a traditional Texas delicacy and can be hard to find outside of the Lone Star State.
The preparation is simple: Trim the fat, season generously with salt, pepper, & garlic powder, and throw them on the smoker.
INGREDIENTS
PREP TIME: 30 MINUTES
COOK TIME: 5 - 6 HOURS
SMOKER TEMP: 250F
INGREDIENTS:
1 SLAB OF BEEF PLATE RIBS (AKA: DINO RIBS)
4 TBSP COARSE GROUND BLACK PEPPER
4 TBSP COARSE GROUND KOSHER SALT
2 TBSP GARLIC POWDER
INSTRUCTIONS
First, you’re going to want to trim the fat from your beef ribs. Grab a sharp knife, and trim away some of the fat from the top of the ribs. Unlike pork ribs, you DO NOT want to remove the membrane from your beef ribs. This membrane is essential to keeping the ribs together during the cooking process.
Grab a bowl and mix your salt, pepper, and garlic powder until they’re well combined. Season your ribs evenly and make sure every inch is coated, top and bottom.
Preheat your smoker to 250 degrees using Post Oak wood and throw your ribs directly onto the grate.
Smoke until the internal temperature reaches 165 degrees.
Pull the ribs off and wrap them tightly in butcher paper. You’re going to want to make sure they’re wrapped tightly to keep all of the juicy goodness inside while they finish smoking.
Throw them back on the smoker, still at 250 degrees, and let them smoke until the internal temperature reaches between 200 and 205 degrees.
Keep them tightly wrapped in that butcher paper and let them rest in a cooler or Cambro for 1 to 2 hours.
Once rested, you can slice in and enjoy. You’re going to want to slice these right between the bones and serve them up. When cooked properly, you should be able to slide these off the bone and ENJOY!
