Smoked Beef Plate Ribs
Massive dinosaur ribs with incredible beefy flavor and smoke ring.
Jump to RecipeBeef plate ribs - also known as dinosaur ribs - are the most impressive thing you can pull off a smoker. These massive, meaty ribs are the ultimate showpiece, with bones so big they look prehistoric and meat so tender it falls off with a gentle tug. If you want to feel like a BBQ champion, this is your recipe.
These ribs demand a special occasion. They're perfect for epic summer cookouts, BBQ competitions, or any time you want to absolutely wow your guests. I've served these at birthday parties, graduation celebrations, and Fourth of July gatherings where they're always the star of the show.
Let these ribs be the main event with supporting sides that complement without competing. Smoked mac and cheese, jalapeño cornbread, and vinegar coleslaw are excellent choices. Have plenty of napkins ready - these ribs are gloriously messy and that's part of the fun.
Plate ribs can handle bold flavors, so don't be afraid to experiment. A bold coffee rub works beautifully, as does a spicy Tex-Mex blend. For the sauce, try a thick, Kansas City-style sweet sauce or go Texas-style with no sauce at all - just salt, pepper, and smoke.
These ribs need time - plan for at least 8-10 hours of smoking. The fat needs to fully render for that buttery texture. Unlike baby backs or spare ribs, you're not looking for meat to pull away from the bone - plate ribs should be sliced between the bones and served like individual steaks.
Ingredients
Instructions
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1
Trim excess fat, leaving 1/4 inch cap.
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2
Remove membrane from bone side.
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3
Mix salt, pepper, and garlic for rub. Or use a pre-made rub like Blues Hog Dry Rub.
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4
Season ribs generously on all sides.
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5
Smoke at 275°F fat-side up for 4 hours.
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6
Spritz with beef broth every hour after bark sets.
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7
Wrap in pink butcher paper when bark is mahogany.
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8
Continue until internal temp reaches 203°F between the bones and is probe tender. Use an instant-read thermometer for accuracy.
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9
Rest wrapped for 30 minutes.
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10
Slice between bones to serve.