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.
Smoker (offset, pellet, or charcoal)
Wood chunks or pellets (oak preferred; hickory works well)
Meat thermometer or probe
Pink butcher paper
Spray bottle (optional)
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.
Heat smoker to 250°F (121°C).
Use oak for classic Central Texas flavor.
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 ribs tightly in butcher paper.
Optional: add a spoonful of beef tallow inside the wrap.
Return to smoker.
Continue smoking until internal temp reaches 200–205°F.
Probe should slide in with little to no resistance (like warm butter).
Rest ribs wrapped for 45–60 minutes in a cooler or warm oven.
Do NOT skip this step—juiciness depends on it.
Slice between bones.
Serve as-is or with minimal sauce (these ribs don’t need much).
Smoked mac & cheese
BBQ baked beans
Grilled corn with BBQ butter
Creamy or vinegar slaw
Pickles & white bread
Beer: Stout, porter, or Texas-style amber ale
Wine: Cabernet Sauvignon, Syrah, or Malbec
Non-alcoholic: Cola, sweet tea, or sparkling water
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.
4 servings