Beef Plate Ribs (Dino Ribs)

Beef Plate Ribs (Dino Ribs)

Beefy and tender Beef Plate Ribs, also called Dino Ribs, are seasoned with BBQ rub before being grilled low and slow. If preferred, slather the Dino Beef Ribs in a rich BBQ sauce before grubbing down.

Course Dinner, Lunch

Cuisine American

Keyword Grilled Beef, Rib Recipes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 817kcal

Author Darcey Olson

Cost $60

Equipment

Smoker

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.

Notes

Note 1 - You can use any rub you wish! You don't have to stick to BBQ if you don't want to.

Note 2- After the ribs have cooked for 2 hours, you want to spritz them every 30 minutes to ensure maximum moisture. You can use water, beer, apple juice or apple cider vinegar.

Nutrition