Beef Plate Ribs (Dino Ribs)

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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.

Servings people

Prep Time 10

Cook Time 5

Total Time 5 10

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.

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.

Calories: 817kcal

Cost: $60

Course: dinner, lunch, Main Course

Cuisine: American

Keyword: Grilled Beef, Rib Recipes

Nutrition