The Ultimate Guide to Smoking Dino Ribs: Achieving Perfect Tenderness and Flavor

Prepare yourself for a culinary adventure that will tantalize your taste buds and leave you craving for more. Dino ribs, also known as beef plate ribs, are a majestic cut of meat that embodies the essence of barbecue perfection. With their colossal size, exceptional marbling, and robust beefy flavor, these ribs are destined to become the star of your next grilling session.

The Art of Smoking Dino Ribs

Smoking dino ribs is an art form that requires patience, precision, and a deep understanding of the nuances of barbecue. By following these meticulous steps, you can elevate your dino ribs to a level of culinary excellence that will astound your guests and leave them begging for seconds.

Step 1: Selecting the Perfect Ribs

The foundation of any great smoked dino rib dish lies in the quality of the ribs themselves. Look for racks that are meaty, well-marbled, and have a vibrant red color. Avoid ribs with excessive fat or bruising, as these can compromise the final product.

Step 2: Trimming and Seasoning

Before embarking on the smoking journey, it’s essential to trim any excess fat from the ribs. This will not only enhance the smokiness but also prevent flare-ups during the cooking process. Generously season the ribs with your favorite rub, ensuring that all surfaces are evenly coated. A classic blend of salt, pepper, garlic powder, and paprika works wonders in bringing out the natural flavors of the beef.

Step 3: Setting Up Your Smoker

The type of smoker you use will significantly impact the flavor and texture of your dino ribs. For optimal results, we recommend using a pellet smoker or a charcoal smoker. Set your smoker to a temperature of 225-250°F (107-121°C) and ensure that there is plenty of smoke present.

Step 4: Smoking the Ribs

Place the seasoned ribs on the smoker grate and allow them to smoke for approximately 4-5 hours, or until they reach an internal temperature of 160°F (71°C). During this initial smoking phase, the ribs will develop a beautiful mahogany bark and begin to absorb the rich flavors of the smoke.

Step 5: Wrapping the Ribs

Once the ribs have reached an internal temperature of 160°F (71°C), it’s time to wrap them in butcher paper or aluminum foil. This technique, known as the “Texas Crutch,” helps to tenderize the ribs and retain moisture during the remaining cooking process. Before wrapping, you can optionally spritz the ribs with apple cider vinegar or water to further enhance their flavor.

Step 6: Finishing the Cook

Return the wrapped ribs to the smoker and continue cooking at a slightly higher temperature of 275-300°F (135-149°C). Monitor the internal temperature closely, and remove the ribs from the smoker once they reach your desired doneness. The ideal internal temperature for fall-off-the-bone tender dino ribs is 203-205°F (95-96°C).

Step 7: Resting and Serving

After removing the dino ribs from the smoker, allow them to rest for at least 1 hour before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful experience. Slice the ribs between the bones and serve them with your favorite barbecue sauce or sides.

Frequently Asked Questions

Q: What is the best way to trim dino ribs?

A: Use a sharp knife to carefully remove any excess fat from the surface of the ribs. You can also remove the membrane on the underside of the ribs for a more tender result.

Q: What type of wood is best for smoking dino ribs?

A: Hickory, oak, and maple are all excellent choices for smoking dino ribs. These woods impart a rich, smoky flavor that complements the beefy taste of the ribs.

Q: How long does it take to smoke dino ribs?

A: The total cooking time will vary depending on the size of the ribs and the temperature of your smoker. As a general guideline, plan for approximately 6-8 hours of cooking time.

Q: What is the best way to store leftover dino ribs?

A: Wrap the leftover dino ribs tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days. You can also freeze the ribs for up to 2 months.

Smoking dino ribs is a culinary endeavor that rewards patience and attention to detail. By following the steps outlined in this guide, you can create mouthwatering dino ribs that will impress even the most discerning barbecue enthusiasts. So fire up your smoker, gather your friends and family, and embark on a barbecue journey that will leave an unforgettable mark on your taste buds.

Shop Tony’s Flavors In This Recipe

  • 6 lbs beef dino ribs
  • Tony Chachere’s Original Creole Seasoning
  • Tony Chachere’s Wild Game Marinade
  • Clear
  • Start off by prepping the ribs. Trim off any I wanted fat off of the top. I chopped it down with a filet knife until almost only the red meat was visible. Next, flip them over and remove the membrane. Save all of your fat trimmings later.
  • For my binder I used Tony’s wild game marinade. I used a mixture of creole and Worcestershire sauce to add a wonderful flavor to the ribs.
  • Next, generously season each side with both Tony’s original seasoning and any additional seasoning that you may want. The marinade will help the seasoning adhere to the meat and produce a lovely bark if it is applied first.
  • Light up your smoker! I used post oak and some chunks of mesquite to smoke these ribs over an actual fire. I smoked them for four or five hours at 250 degrees. Do what works best for you! In addition, I placed my fat trimmings on a tray and smoked them.
  • I removed the ribs from the smoker when my internal temperature reached 165 degrees Fahrenheit. We ran out of foil, so I wrapped these in that, but you could also use butcher paper. I covered the beef ribs with some of the rendered down fat from my trimmings before wrapping. Wrap them up tight and place back on the smoker!.
  • I kept smoking until the ribs were probe tender and had reached about 202. After taking them off, I gave them about an hour to rest. Slice and serve!.
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