Smoked Dino Ribs
My smoked dino ribs are giant beef short ribs, slow-smoked to perfection. With a simple seasoning and hours of hardwood smoke, each bite is tender, juicy, and full of bold flavor—perfect for your next barbecue feast.
Equipment
- 1 Electric Traeger Smoker
- 1 Thermometer probes
- 1 BBQ Gloves
- 1 Butcher paper
Ingredients
- ½ cup kosher salt
- ½ cup black pepper course
- ¼ cup garlic powder
- ¼ cup onion powder
Instructions
- Trim the fat from the ribs. About an hour before smoking, lightly coat the ribs with olive oil, then generously season them on all sides with your preferred seasonings.
- Preheat your smoker to 225°F. Add your choice of smoking wood—pecan or hickory works great for beef, but any wood you prefer will do.
- Put the ribs on the smoker grates. Spritz the ribs every hour.
- Smoke until the internal temperature reaches 160°F. Spot check the ribs with an instant read thermometer to be sure it's close to 160°F. Take off the ribs from the smoker and lay it on butcher paper.
- Once the ribs are on butcher paper, brush on melted butter and wrap it tight and put it back in the smoker and bump the temperature to 250°F.
- Keeping an eye on your probes (I like to use 2 probes at all times to be sure the temperature is accurate). We want the final temperature to be 203°F.
- Once the internal temp hits 203°F, take out of the smoker and rest it in a cooler for 30 minutes. This allows the juices to render.
- When the rendering process is complete, transfer the ribs to a cutting board or large serving dish. Be prepared for a little mess—the bones may start to fall off, and the ribs will be juicy and piping hot!
- Get ready for mouthwatering goodness!
