Dino Beef Ribs are coated in a bold BBQ rub, grilled low and slow, and slathered in a rich BBQ sauce before grubbing down. Short plate ribs will quickly become one of your favorite rib recipes. These bad boy’s are at least 5 pounds per slab!
Here are a few more rib recipes to check out: Oven Baked Ribs Recipe, 3-2-1 Ribs, Sous Vide Short Ribs and Instant Pot Ribs.
What Are Beef Plate Ribs
Beef plate ribs, not to be confused with beef back ribs, come from the belly so they’re thick, meaty and well-marbled. Beef short ribs are actually just smaller sections cut from the beef plate ribs.
Beef plate ribs go by several names. When shopping, look for any of the following:
- Short Plate Ribs
- Dino Ribs
- Plate Ribs
- Short Ribs (Plate Ribs cut into small sections)
Read up on the differences between St Louis Ribs vs Baby Back Ribs.
Timing
It takes about 5-6 hours, start to finish, to make these beef plate short ribs.
Temperature
The beef dino ribs should have an internal temperature between 200°F – 210°F, when pulled from the grill. If they’re still a bit firm, keep them on the grill until they reach this temperature.
Serving Size
Dino ribs tend to weight between 5+ pounds, however the majority of weight comprised of bones. As such, one slab of dino ribs will serve 3 people, 1 bone each.
Dino Ribs Supplies
Here are the supplies you need to make Smoked Dino Ribs:
- Energy Source – Make sure to stock up on your selected energy source: charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Thermometer – Always use a thermometer.
- Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill to make smoked beef ribs. We’ve used this smoker box from Amazon in the past.
Other popular smoker recipes: pork belly burnt ends, smoked tri tip, smoked prime rib and smoked london broil.
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Wood Recommendations
Apple wood, cherry wood, pecan and oak all make great wood options for Dino Beef Rib. For more wood recommendations you can reference our list of The Best Wood For Prime Rib.
Rub and Sauce
Our homemade bbq rub recipe is simple, yet flavorful, and is the perfect dry rub to use on these bad boys. Any store brand BBQ rub will work just as well, however.
You can use homemade barbecue sauce or store bought for this recipe. We love Sweet Baby Ray’s and keep a bottle on hand for nights we’re too lazy to whip up a batch of our own sauce.
Recipe Tips
- Clean up the ribs by removing the membrane from the boney side of the rack. If you’re unsure how to do this, watch this quick rib prep video for guidance.
- To maximize moisture, add a cup of water or beer to a fire proof cup or container and place on the grill next to the ribs. We’ve used water, Guinness beer and beef broth, in the past, with success.
- Make sure to spritz the ribs every 30 minutes, after the initial 2 hour cook time. This helps prohibits moisture loss while the ribs cook.
- Always use a meat thermometer when making dino ribs. You want to cook based on temperature not time.
- Don’t forget to remove the membrane from the boney side of the rack.
- Collect the fat trimmings to make beef tallow (How to Make Beef Tallow).
Side Dish Ideas
Just add creamy cucumber salad, Smoked Queso, Smoked Potatoes, Dill Pickle Pasta Salad, or Instant Pot Mac and Cheese on the side for a killer meal!
This recipe was originally posted in July 2022, but has been updated with new photos. Below is one of the original photos.
Beef Plate Ribs (Dino Ribs)
Equipment
Ingredients
BBQ RUB
- 1 tbsp Olive Oil
- 1 batch BBQ Rub (*Note 1)
BEEF PLATE RIBS
- 1 3-Bone Plate Rib Rack
OPTIONAL: SPRITZER
- ½ cup Water, Apple Juice, Apple Cider Vinegar or Beer (*Note 2)
Instructions
- Pat the ribs dry and remove the membrane. Evenly coat the rack with olive oil followed by the dry rub.
Gas Grill:
- Generously grease the grates and turn half the burners (on the same side of the grill) to medium-low while the other burners are off. If you find it going over 250° F, turn off a burner and aim to keep it between 225°F-250°F. Create smoke by using a smoker box filled with wood chips/chunks.
- OPTIONAL STEP: Add a cup of water (or beer) to a fireproof cup/container and place on the grill to aid in keeping the ribs moist.
- Transfer the rack to the grill, bone side down, and grill for 2 hours. After 2 hours, spritz the ribs with water (*Note 2), every 30 minutes. Grill for another 3-4 hours until the internal temperature reaches 200° F – 210° F.
- Baste the ribs with BBQ sauce, if desired, and smoke for 10 final minutes before removing from the grill.
Charcoal/Wood Grill:
- Pre-heat the coals until just washed over. Dump them on the far side (either left or right) of your grill to create a dual zone cooking area. Open the vents enough to maintain the temperature at 225°F-250°F. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking.
- OPTIONAL STEP: Add a cup of water (or beer) to a fireproof cup/container and place on the grill to aid in keeping the ribs moist.
- Transfer the rack to the grill, bone side down, and grill for 2 hours. After 2 hours, spritz the ribs with water (*Note 2), every 30 minutes. Grill for another 3-4 hours until the internal temperature reaches 200° F – 210° F.
- Baste the ribs with BBQ sauce, if desired, and smoke for 10 final minutes before removing from the grill.
Pellet/Electric Smoker:
- Generously grease the grates and set the smoker to 225°F.
- OPTIONAL STEP: Add a cup of water (or beer) to a fireproof cup/container and place on the grill to aid in keeping the ribs moist.
- Transfer the rack to the grill, bone side down, and grill for 2 hours. After 2 hours, spritz the ribs with water (*Note 2), every 30 minutes. Grill for another 3-4 hours until the internal temperature reaches 200° F – 210° F.
- Baste the ribs with BBQ sauce, if desired, and smoke for 10 final minutes before removing from the grill.