Smoked Beef Dino Ribs

Ingredients

• Beef plate ribs (dino ribs)
• Jeff's Texas style rub

Method

1. Trim Fat: Trim the fat cap from the top side of the beef ribs.
2. Season: Apply a generous coat of Jeff's Texas style rub to the top side of the beef ribs.
3. After applying the rub, I let it sit for about 20 minutes while you go get the smoker ready.
4. Smoke: Set up your smoker for cooking at about 225°F with indirect heat.
5. If your smoker uses a water pan, fill it up.
6. Leave them alone while they cook for the first 4 hours or until the ribs reach about 160 degrees in the thickest part between the bones.
7. Wrap: After 4 hours of cooking or when they reach 160°F in the thickest part of the meat between the bones, wrap the meat in foil or place them in a disposable foil pan with about 8 ounces of beef broth. If you use a pan, cover the top tightly with foil.
8. Place the wrapped, covered ribs back into the smoker and crank up the heat to 275°F.
9. The goal temperature is 201-203°F which will take about 1 to 1.5 hours to reach after they are covered while cooking at 275 degrees.
10. Also check them with a probe to ensure they are very tender and there is no resistance.
11. Rest: After removing them from the smoker, place the entire pan into a cooler for at least an hour. 2 to 3 hours would not be a bad thing if you get them done way ahead of dinner time.
12. Serve: Slice the ribs right between the bones and serve 'em up to your guests.