@rolling_bones_bbq Smoked beef ribs, a.k.a dino ribs, on the #weber smoker in the backyard. So juicy, so tender you’ll bark! #rollingbonesbbq #bbq #bbqtiktok #ribs #beef #beefribs #food #backyardbbq #texasbbq #grilling #meat #backyardsmoker ♬ Aesthetic - Tollan Kim
- 1 plate of beef ribs
- plate will be 3 ribs
- butcher will understand "beef plate rib," also commonly called "dino rib" or "beef rib"
- 1 cup Perpetual Beef Rub (substitute below)
- (Substitute) 1 cup rub
- 1/2 cup ground pepper (16 mesh is preferable, coarse ground will work)
- 4 tablespoons Lawry's seasoned salt (can sub Diamond Crystal or Morten's kosher salt)
- 2 tablespoons paprika
- 1 tablespoons garlic powder
- 1 tablespoon onion powder
- Slather
- 1/4 cup yellow mustard (any will do - I use Frenches)
- 1/4 cup hot sauce (any will do - I use Texas Pete)
- watch the video :)
- mix the rub together
- mix the slather together
- trim the silver skin from the beef ribs
- trim excessive fat on the beef ribs
- shape beef ribs to remove harsh edges
- apply thin layer of slather to ribs (to moisten so rub will stick)
- apply rub, coat generously (pat, don't rub, it in)
- let rub sit on ribs at least 30 mins to over night
- set your smoker up for 225F
- smoke at 225F for 2 hours
- increase heat to 250F for 1 hour
- spritz with 50/50 apple cider vinegar/water starting at hour 3 if edges start to crisp
- finish the cook with smoker temp ~275F
- pull the ribs when they are probe tender, should be about 205-210F and feel like you're probing in room temp butter (probe in the meat between bones)
- after pulling, wrap in butcher paper with 1/2 cup beef tallow to soften any crispy edges and let sit for 1 hour
- to serve, slice ribs. easiest if you slice with bottom facing up so you can better observe the direction of the rib.
You've got this. Eat BBQ, Live Forever!