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.
Short plate ribs will quickly become one of your favorite rib recipes along with our 3-2-1 Ribs, Sous Vide Short Ribs and Instant Pot Ribs.
Other popular smoker recipes: pork belly burnt ends, smoked tri tip, smoked prime rib and smoked london broil.
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.
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)
If your local store doesn’t sell it, here are a few online suppliers we purchase beef plate ribs from: Wild Fork Foods, Snake River Farms and ButcherBox. We buy Denver Steak from them as well.
Dino Ribs
Here are the steps you’ll be taking to make beef short plate ribs:
Prep the Rack
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 video for guidance. Generously coat the ribs with olive oil and BBQ rub. Let sit for an hour (ideally), to let the spices penetrate.
Smoke ‘Em
Place the ribs on the smoker, bone side down, and smoke, with the lid closed for 2 hours. Spritz the ribs with water or beer (see the notes in the recipe card for more options!) every 30 minutes to help keep the meat moist. Continue to smoked for 3-4 more hours until the internal temperature reaches 200°F – 210°F.
Sauce ‘Em
Baste the beef dino ribs with BBQ sauce, if desired, and smoke for 10 final minutes before removing the smoked beef ribs from the grill.
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.
Dino Beef Ribs
Smoked beef plate ribs are easy to make and can be made on any grill.
- Gas Grill – depending on the brand, a good setting to test out is turning half the burners (on the same side of the grill) to medium-low while the other burners are off. You’ll create smoke by using a smoker box to add chips/chunks. Aim for a temperature of 225°F-250°F.
- Charcoal – 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.
- Pellet/Electric Smoker – When making beef dino ribs, pre-heat your grill to 225°F. Follow the manufacture’s instructions to get an even smoke.
Short Plate 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. Our go-to digital thermometer is the Thermaworks Dot. It never fails.
- 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 one from Amazon in the past.
Wood Recommendations
Apple wood, cherry wood, pecan and oak all make great wood options for Dino Beef Rib.
Plate Ribs Recipe Timing
It takes about 5-6 hours, start to finish, to make these beef plate short ribs.
BBQ Rub
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.
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.
Recipe Tips
- 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 (Instant Pot Bone 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. Our go-to digital thermometer is the Thermaworks Dot.
- Don’t forget to remove the membrane from the boney side of the rack.
Beef Dino Ribs Side Dish Ideas
Just add Smoked Queso, Smoked Potatoes, Dill Pickle Pasta Salad, or Instant Pot Mac and Cheese on the side for a killer meal!
Wine Pairings
White – Pinot Gris, Prosecco
Red – Zinfandel, Aged Cabernet Sauvignon
Beef Plate Ribs (Dino Ribs)
Equipment
- Smoker or Charcoal Grill
Ingredients
BBQ RUB
- 1 tbsp Olive Oil
- 1 batch BBQ Rub (*Note 1)
BEEF PLATE RIBS
- 1 3-Bone Plate Rib Rack
OPTIONAL: SPRITZER
- 1/2 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.
