Smoked Beef Short Ribs

Smoked Beef Short Ribs
DifficultyBeginner

Smoked Beef Short Ribs, also known as Dino Ribs, are slow-smoked low and slow until unbelievably tender with a deep bark and rich beef flavor. This Texas-style smoked beef ribs recipe delivers massive, juicy ribs that are perfect for BBQ enthusiasts, special occasions, and serious meat lovers.

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Yields4 Servings
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
 1 rack beef plate short ribs (6–8 lb), uncut(Plate ribs / NAMP 123A preferred for true “dino ribs”)
Texas-Style Rub
 2 tbsp kosher salt
 2 tbsp coarse black pepper
 1 tsp garlic powder (optional)
Optional
 Beef tallow (for wrapping)
 Apple cider vinegar or water (for spritzing)
Equipment
1

  • Smoker (offset, pellet, or charcoal)

  • Wood chunks or pellets (oak preferred; hickory works well)

  • Meat thermometer or probe

  • Pink butcher paper

  • Spray bottle (optional)

Prep the ribs
2

  • Remove ribs from packaging and pat dry.

  • Trim excess surface fat or silver skin if needed (leave most fat intact).

  • Season generously on all sides with salt, pepper, and garlic powder.

  • Optional: refrigerate uncovered overnight for a dry brine.

Preheat smoker
3

  • Heat smoker to 250°F (121°C).

  • Use oak for classic Central Texas flavor.

Smoke uncovered
4

  • Place ribs bone-side down.

  • Smoke uncovered for 4–5 hours, until:

    • Bark is dark and set

    • Internal temp reaches ~165–170°F

  • Spritz lightly every 60–90 minutes if surface looks dry.

Wrap
5

  • Wrap ribs tightly in butcher paper.

  • Optional: add a spoonful of beef tallow inside the wrap.

  • Return to smoker.

Finish cooking
6

  • Continue smoking until internal temp reaches 200–205°F.

  • Probe should slide in with little to no resistance (like warm butter).

Rest
7

  • Rest ribs wrapped for 45–60 minutes in a cooler or warm oven.

  • Do NOT skip this step—juiciness depends on it.

Serving
8

  • Slice between bones.

  • Serve as-is or with minimal sauce (these ribs don’t need much).

Side Information (Best with Dino Ribs)
9

  • Smoked mac & cheese

  • BBQ baked beans

  • Grilled corn with BBQ butter

  • Creamy or vinegar slaw

  • Pickles & white bread

Pairing Suggestions
10

  • Beer: Stout, porter, or Texas-style amber ale

  • Wine: Cabernet Sauvignon, Syrah, or Malbec

  • Non-alcoholic: Cola, sweet tea, or sparkling water

Tips & Notes
11

  • Plate ribs ≠ chuck ribs—plate ribs are bigger and meatier.

  • Cook by feel, not time—probe tenderness is king.

  • Don’t sauce early; sugars ruin bark.

  • If bark softens after wrapping, unwrap for final 20–30 minutes.

  • Leftovers are phenomenal for tacos, sandwiches, or beef rib chili.

Category,

Ingredients

 1 rack beef plate short ribs (6–8 lb), uncut(Plate ribs / NAMP 123A preferred for true “dino ribs”)
Texas-Style Rub
 2 tbsp kosher salt
 2 tbsp coarse black pepper
 1 tsp garlic powder (optional)
Optional
 Beef tallow (for wrapping)
 Apple cider vinegar or water (for spritzing)
Smoked Beef Short Ribs
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