How to Smoke Dino Beef Ribs on an Offset Smoker
If you’re a fan of rich, flavorful barbecue, then smoked beef plate ribs—also known as Dino ribs—should be at the top of your must-try list. These massive, meaty ribs are packed with intermuscular fat that renders beautifully when smoked low and slow. We’ll walk you through the process of smoking beef plate ribs to perfection using an offset smoker.
What Are Beef Plate Ribs?
Beef plate ribs come from the lower part of the rib section and are known for their large size and deep beefy flavor. They are often referred to as "Dino ribs" because of their massive bones. Sourced from high-quality butchers like Porter Road, these ribs are a show-stopper for any barbecue enthusiast.
Preparing the Ribs
Before smoking, a bit of trimming is needed:
Remove excess fat and silver skin from the meat.
Peel off the membrane from the bone side for better smoke penetration.
For seasoning, keep it simple:
Salt & Pepper – A classic Texas-style rub enhances the beef’s natural flavors.
Turbinado Sugar – Helps with caramelization, adding a slight sweetness to balance the savory bark.
Setting Up the Smoker
An offset smoker is ideal for cooking beef ribs as it allows for indirect heat and steady smoke infusion.
Here’s how to set it up:
Use hickory wood for a strong, smoky flavor.
Maintain a steady 250°–275°F temperature for even cooking.
Smoking the Ribs
1. First 3 Hours: Place the ribs on the smoker and let them cook undisturbed. Check at the 1-hour mark to ensure bark development.
2. Spritzing & Wrapping: At about 2.5 hours, spritz the ribs lightly with water to keep them moist. Wrap them in foil for an additional 1 to 1.5 hours to lock in tenderness.
3. Final Temperature Check: The ribs are ready when they reach an internal temperature of 205°F and feel tender when probed.
Resting & Serving
Allow the ribs to rest for 30 minutes before slicing to retain juiciness.
When served, expect a beautiful smoke ring, flavorful bark, and juicy, tender meat.
Final Thoughts
These smoked Dino ribs are a true barbecue masterpiece—rich, smoky, and incredibly tender. Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this method guarantees mouthwatering results every time.
Give it a try, and let us know how your beef ribs turn out! Happy smoking!
