Smoked Beef Ribs (Texas-Style Dino Ribs)

Beef ribs are brisket on a stick: thick, juicy, deeply beefy meat with a peppery bark, sitting on a bone big enough to hold like a handle. Texas-style means just salt, pepper, smoke and patience. They're also simpler than brisket, since there's no point and flat to manage.

• 1 rack beef plate short ribs, 3–4 bones (about 4–6 lb), sometimes sold as "dino ribs" or NAMP 123A
• 3 tbsp kosher salt
• 3 tbsp coarse black pepper (16-mesh)
• 1 tbsp granulated garlic (optional)
• 1 tbsp yellow mustard or olive oil (binder, optional)
• Apple cider vinegar or water in a spray bottle

Which beef ribs? Plate short ribs (the big ones) have the most meat. Chuck short ribs are slightly smaller and also great. Beef back ribs (cut from the rib roast) have less meat between the bones and finish in about 5–6 hours. Wood: post oak, hickory or pecan.

Instructions

1. Trim. Trim the thick, hard fat from the top of the meat down to a thin layer. On the bone side, peel off the tough membrane if your butcher left it on (it's often already removed on plate ribs).
2. Season. Coat lightly with mustard or oil, then season heavily on all meaty sides with the salt, pepper and garlic. For deeper flavor, season the night before and refrigerate uncovered.
3. Fire up. Bring the smoker to 250–275°F.
4. Smoke. Place the rack bone side down with a probe in the thickest part of the meat, between the bones. Smoke undisturbed for the first 3–4 hours, then spritz every hour or so if the surface looks dry.
5. Wrap (optional). Beef ribs are often cooked unwrapped for the best bark. If the bark is set and dark but the meat is still tight (around 175–185°F), you can wrap in butcher paper to protect it and push through.
6. Check doneness. They're done when a probe slides into the meat between the bones like butter, usually around 200–205°F and about 8–10 hours total. The meat will have pulled back from the bones and will jiggle when you nudge the rack.
7. Rest. Rest wrapped (paper or foil) in a dry cooler for at least 1 hour.
8. Slice and serve. Slice between the bones and serve one bone per person, or slice the meat off the bone against the grain.

Want pork ribs instead? Try Smoked St. Louis Ribs or Baby Back Ribs. Prefer individual, fall-apart pieces? Try Smoked Short Ribs. Love this flavor? Try Smoked Brisket.