Beef Ribs (Dino Ribs) - Easiest Smoke There Is

[Preacher Man]

I just wish the plate rib was as easy to find as it is to smoke.

I seasoned these with a 2:1 ratio of black pepper and kosher salt. I leave the membrane on the bottom to help the meat stay on the bone when everything is done. These get so tender that if you pull it off, I find that the meat just falls off and your guests miss out on the bone-in presentation as they hold up a ginormous rib with shouts of praise and grunts akin to our cave-dwelling ancestors.

I smoked these at 270° until they were probe tender (206° IT). Took approximately 9 hours from start to finish. No wrap. No spritz. No rotating. No flipping. Just time and smoke.



These were some choice grade ribs I found online. I have some prime grade in my freezer, but I'm not sure these ribs would need any more marbling.

I'm curious what y'all's thoughts are when it comes to too much marbling, or is that even a thing? The people I served them to all made a comment about how rich the were at some point during the meal. I got the indication that maybe they were too rich for them.

 

[SmokinAl]

Looks delicious, steak on a stick!!
Al

 

[chilerelleno]

HELL YEAH!
Freaking fantastic looking Short.Ribs.

 

[SmokyMose]

Awesome! Well marbled is what beef ribs are all about and some folks just can't deal with the fat. I love it.
I've only done one full plate and had to special order it through a butcher shop. $30 four years ago!
You're making me want to splurge....

 

[912smoker]

Yep they look awesome but also look tooo rich.
You must send any leftovers and the next 2 cooks to me for testing. I can cover the shipping lol

 

[JLeonard]

Yep they look awesome but also look tooo rich.
You must send any leftovers and the next 2 cooks to me for testing. I can cover the shipping lol

In all fairness you need at least 2 impartial judges for a true opinion. I volunteer as the second judge.
Jim

 

[robrpb]

They look great.

Rob

 

[SecondHandSmoker]

too much marbling

Is there such a thing as too much marbling? IDK

 

[sandyut]

Looks great and I like you cooking method ALOT!

 

[Winterrider]

I'll sign up as alternate in case Jim or 912 comes up sick.

 

[daspyknows]

Brisket on a stick. I need to buy some on my next Costco run.

 

[Bigheaded]

I'm no expert, but I just watched a beef rib video from Moe Cason yesterday. He said his preference is choice and that Wagyu or Kobe have too much marbling and even with a 10+ hour cook not enough of it renders out. To the effect, they're still good but just too rich and after a few bites it becomes too much. While some people will like that, I think I'm with Moe on this one.

Your pic makes me realize I need to find a new store to try. The short ribs at Ralphs's are puny as hell.

 

[sandyut]

I need to find a new store to try. The short ribs at Ralphs's are puny as hell.

do you have a Costco anywhere close? they sell the best ones here.

 

[joetee]

They look great. I just did some myself. I use BBBR and I pull them at 200°.
I salt the night before and rub the morning of. Smoke at 250 for about 10 hours just like you done yours. Good job.

 

[Bearcarver]

Nice Job Preacher Man!!
Looks Mighty Tasty!
Like.

Bear

 

[Preacher Man]

Awesome! Well marbled is what beef ribs are all about and some folks just can't deal with the fat. I love it.
I've only done one full plate and had to special order it through a butcher shop. $30 four years ago!
You're making me want to splurge....

I paid $50/rack for these. Definitely a splurge.

Brisket on a stick. I need to buy some on my next Costco run.

do you have a Costco anywhere close? they sell the best ones here.

I've never seen plate ribs at our Costco. I've even asked about them and they looked at me like I was a vegetarian.

 

[sandyut]

I've never seen plate ribs at our Costco. I've even asked about them and they looked at me like I was a vegetarian.

we can add these to the regional variation in what is sold where list. Tri Tip is also elusive for some parts of the US as well...doesn't make sense to me, but I dont sell meat products.