By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Beef Recipe
Smoked Beef Dino Ribs
Plate short ribs with a simple salt-and-pepper bark. These cook like a brisket in individual rib form — deep smoke, serious beef flavor, and a bite that speaks for itself.
Cook Time8-10 hrs
Pit Temp250–275°F
Serves4-6
Skill LevelIntermediate
Ingredients
- 2 racks beef plate short ribs (3-bone, 8-10 lbs total)
- 3 tbsp kosher salt
- 3 tbsp coarse black pepper
- 1 tsp garlic powder (optional)
- Yellow mustard or beef tallow (binder)
- Oak or post oak wood splits
Method
- Peel the thin membrane off the bone side of each rack. Trim any loose fat or silverskin from the top.
- Apply a thin binder coat of mustard or tallow. Season generously on all sides with salt, pepper, and garlic powder if using.
- Set the pit to 250–275°F with oak wood. Let it stabilize before adding the meat.
- Place ribs bone-side down on the grate. Do not wrap.
- Begin checking near 195°F and continue until a probe enters the meat with very little resistance. The finish temperature can vary; expect roughly 8–10 hours depending on the rack and pit.
- Probe test every inch of the flat meat surface. Every probe should slide in with zero resistance.
- Rest unwrapped for 30 minutes, then wrap loosely in butcher paper and rest another 30 minutes before serving.
Mr. B's Pitmaster Notes
Beef ribs do not need to be wrapped. The high fat content keeps them moist throughout the cook. Wrapping tends to soften the bark without improving the interior texture.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.