Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dino Beef Ribs

Dino Beef Ribs: How to Make the Best Smoky Ribs Ever

Smoked dino beef ribs are a bold, flavorful BBQ centerpiece that never fails to impress. These meaty, tender ribs are seasoned with a smoky rub, slow-cooked over wood for maximum flavor, and finished with a juicy braise that makes every bite melt in your mouth. Perfect for weekend grilling, cookouts, or any time you want to serve something unforgettable.

  • Total Time: 7 hours (includes rest)
  • Yield: Serves 4 hungry adults (or 6 with sides) 1x

Ingredients

Scale

  • 1 3-bone section of beef plate ribs

  • 2 tablespoons Killer Hogs The AP Rub (or equal parts salt, pepper, and garlic powder)

  • 1 tablespoon Killer Hogs The Hot Rub (or your favorite BBQ rub with heat)

  • 1 cup beef broth

  • 2–3 chunks of hickory and pecan wood

  • Optional: butcher paper or foil for wrapping

Instructions

  1. Prep the smoker: Set up your smoker or grill for indirect heat at 275–300°F using lump or briquette charcoal. Add 2–3 chunks of hickory and pecan wood once it’s hot.

  2. Trim the ribs: Remove ribs from packaging. Rinse, pat dry, and trim any excess fat or silver skin from the meat side.

  3. Season generously: Coat the ribs evenly with AP rub first, then add a light layer of Hot Rub for extra depth and a spicy kick.

  4. Smoke low and slow: Place the ribs on the rack and let them smoke uncovered for 3 hours at a steady 275–300°F.

  5. Wrap and braise: Wrap ribs tightly in foil or butcher paper with 1 cup of beef broth. Return to smoker.

  6. Cook until tender: Continue smoking until the internal temp hits around 204°F and the probe slides in with little resistance.

  7. Let them rest: Remove the wrapped ribs and rest them in a dry cooler or warm oven for at least 1 hour.

  8. Slice and serve: Cut into individual ribs and serve with your favorite sides. Get ready for compliments.

Notes

  • No smoker? No problem. You can use a regular grill with indirect heat—just add soaked wood chips wrapped in foil to get that smoky flavor.
  • Don’t rush the rest. One hour makes all the difference for juicy ribs.
  • Try swapping beef broth with a splash of dark beer for a deeper flavor twist.
  • Leftovers? They’re fantastic shredded into tacos or chopped over mac & cheese.
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American BBQ
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 large rib (with bone)
  • Calories: 780
  • Sugar: 1g
  • Sodium: 820mg
  • Fat: 60g
  • Saturated Fat: 25g
  • Unsaturated Fat: 31g
  • Trans Fat: 1g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 58g
  • Cholesterol: 195mg

Keywords: dino beef ribs, smoked beef ribs, BBQ ribs, beef plate ribs, backyard barbecue