How to Smoke Beef Plate Ribs: The Ultimate Dino Ribs Guide

Beef plate ribs, aka dino ribs, done low and slow on a reverse flow offset smoker. Three ingredients in the rub, eight to ten hours, and I'll walk you through the whole cook : the cut, the stall, the probe test, and the rest. Ingredients The ribs 6.5 lbs beef short plate ribs (one 3-rib plate) 1 tablespoon olive oil Dry rub 2 tablespoons kosher salt 1.5 tablespoons freshly cracked black pepper 2 teaspoons garlic powder Spritzing liquid 1 cup beef broth Smoker held at 250°F the whole cook. Ribs come off around 203°F internal, but the real test is probe tender — it should slide in with no resistance. Rest for a full hour, wrapped in butcher paper, in a cooler, before slicing. Every ingredient, every step, and the exact temps are all up there. If you make these, drop a comment and let me know how they came out. And if you want more patio cooking like this, hit subscribe. #dinoribs #beefribs #bbq KEYWORDS dino ribs, beef plate ribs, smoked beef ribs, reverse flow offset smoker, offset smoker ribs, how to smoke beef ribs, beef ribs recipe, backyard bbq, patio cooking, low and slow beef ribs, beef ribs stall