The Texas BBQ Forum

Noticed the Lady in the Meat Mkt at Brookshire Bros was just standing around so I asked her if they had any Dino Ribs/Beef Ribs. She said she would go back and ask and then came out with these SEE PICS. As Sgt. Swartz would say "I know nothinggggggg" when it comes to cooking beef ribs on the Pit so did I get skerrrrruuuuudddd or will these cook up OK? NOW, I need a PLAN - - charcoal? pellets? marinate? RECIPE??????

We did some like those with mustard/rub routine the same way we did pork ribs and they came out Great.
My vote says lump but that's just me.


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Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.

Beef ribs that size take a while but they are worth it. I bet your pellet cooker would do a great job. If it were me I'd season em with salt, black pepper and garlic, put em on the smoker at 275 (with some oak and/or hickory) and let em go till they're done- probably 5-7 hours. I don't wrap mine. You can spritz em with 50/50 blend of oil/vinegar (about every hour or so) to keep em moist. Just as good as a steak!

thanks, Gents, what internal temp do I need to look for? also would you trim the fat cap and if left on up or down during cook???

egghead wrote:Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.

what egghead said
they cook a little hotter than brisket
but not as long

Aaron Franklin's beef ribs
https://www.youtube.com/watch?v=nFVu_XwLrew

Beef Ribs

4 bone beef plate ribs (3-5 lbs.). Salt the ribs to taste – there is no salt in the rub. Let the ribs sit overnight. Apply a light coat of yellow mustard. Apply a generous amount of rub. Place on the smoker at 275 degrees for 6-8 hours, or until done – probe tender occurs around 195-205 degrees.


Beef Ribs Rub Recipe

Ingredients
• 3 tablespoons coarsely ground black pepper
• 1 tablespoon granulated white sugar
• 1 tablespoon onion powder
• 2 teaspoons mustard powder
• 2 teaspoons garlic powder
• 2 teaspoons ancho powder
• 2 teaspoons chipotle powder
• 1 teaspoon paprika
• 2 teaspoons cumin (optional – if you want a little south of the border taste)

Mix the ingredients together in a bowl. Store the rub in a sealed jar up to a year.

OldUsedParts wrote:thanks, Gents, what internal temp do I need to look for? also would you trim the fat cap and if left on up or down during cook???

Unless the fat cat is more than 1/4 inch thick I wouldn't worry about trimming any fat. Most of it will render down.

more great info
fat cap up or down
hope to do these this weekend

Generally I lay the fat cap towards the heat. If your heat comes from the bottom I'd say fat cap down. If you have more heat coming over the top I'd say fat cap up.

CaptJack wrote:[quote="egghead"]Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.

what egghead said
they cook a little hotter than brisket
but not as long

Aaron Franklin's beef ribs
https://www.youtube.com/watch?v=nFVu_XwLrew[/quote]

Exactly like this!

Welp, decided to wait until next week when my B.I.L. comes to visit to do the Dino Ribs - - think I may throw a small Oink Rack in with them on the Pellet with Professor Aaron's attitude If I do Oink and Dino at the same time then 250 might have to be the TOTD but only after an hour of Smoke. Sure looking forward to the Cook and the BIL's visit - - - thanks again for all the info

WOW. Those are strong. 225 for like 7ish hours.