Smoked Dino Beef Ribs Recipe (AB Style)

If you’re looking to make the most flavorful, fall-off-the-bone beef ribs of your life, you’re in the right place. These ain’t your everyday ribs—these are Dino Ribs, the king of beef BBQ. Thick, meaty, juicy, and absolutely packed with smoky goodness.

I’m talkin’ ‘bout that deep bark, juicy bite, and flavor that knocks you back two steps. These ribs get the AB treatment with not one, not two, but THREE rubs layered in like a symphony of smoke. We’re building bark, baby. And when it’s all done, you’ll be the one everyone’s asking, “When you makin’ them ribs again?”

So fire up that smoker, let’s make ribs like a boss.

---

Why You’ll Love These Dino Beef Ribs

• Hefty and Meaty: One bone is basically a meal.
• Triple-Rub Flavor Bomb: Sweet, smoky, savory, and bold.
• Smokehouse Quality at Home: You’ll rival the pros.
• Custom Spritz for Juicy Perfection: Keeps the ribs moist and flavorful.

---

Ingredients

For the Ribs

• 1 rack of Beef Plate Ribs (3-bone cut, AKA Dino Ribs)
• Yellow mustard, for binding

Three-Layer Rub Combo

1. AB’s Barbecue Rub – Brings that classic BBQ sweetness and color.
2. AB’s B Rub – Adds a punch of beefy savory flavor.
3. SPG Mix (Salt, Pepper, Garlic):
   • 2 parts coarse black pepper (16 mesh)
   • 1 part kosher salt
   • 1 part granulated garlic

Spritz (for Moisture and Flavor)

• ½ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• ¼ cup apple juice

---

Equipment You’ll Need

• Smoker (pellet, offset, or kettle-style with indirect heat)
• Wood chunks or pellets (preferably hickory, oak, or mesquite)
• Meat thermometer (like the Smokin’ & Grillin’ Thermometer)
• Spray bottle
• Aluminum foil or butcher paper (optional, for wrapping)

---

Step-by-Step Instructions

Step 1: Prep the Beef Ribs

Start by removing the silver skin from the bone side of the ribs if the butcher didn’t already do it. Pat the ribs dry with a paper towel.

Rub down the ribs with yellow mustard to help your seasoning stick. Don’t worry—you won’t taste the mustard; it’s just a binder to help build that crusty bark.

---

Step 2: Apply the Triple Rub

Now we layer in the flavor. First, apply a generous amount of AB’s BBQ Rub for that sweet, smoky foundation.

Second, add AB’s B Rub—this one’s got a savory kick to deepen the flavor profile.

Lastly, hit it with a liberal sprinkle of the SPG mix (Salt, Pepper, Garlic). That coarse black pepper’s gonna help build that famous Texas-style bark.

Make sure to coat both sides and the edges of the ribs thoroughly. Let it rest at room temp for 30–45 minutes to sweat and absorb the seasoning.

---

Step 3: Fire Up the Smoker

Preheat your smoker to 250°F. Add your wood of choice—I like oak or hickory for big beef flavor. Make sure the heat stays indirect and consistent throughout the cook.

Place the ribs bone-side down, meat side up, right on the grates.

---

Step 4: The Smoke Session (First 3 Hours)

Let those ribs smoke, undisturbed, for about 3 hours. During this time, don’t open the lid unless you’re spritzing.

Every 45–60 minutes, spritz the ribs with your vinegar-Worcestershire-apple juice mix. This helps keep the meat moist and layers in extra flavor.

---

Step 5: Wrap or Nah?

After 3–4 hours, your ribs should have developed a beautiful bark. You’ve got two options now:

• Option 1: Wrap in Butcher Paper or Foil to power through the stall and speed up the cook.
• Option 2: Leave unwrapped to maximize bark development (takes longer, but ohhhh that bark).

Either way, continue cooking until internal temp hits 200°F–203°F and a probe slides in like warm butter.

---

Step 6: Rest Like a Champ

Once done, remove the ribs and wrap them in foil (if they aren’t already), then place in a cooler or warm oven to rest for at least 30 minutes. This is critical for juicy results.

---

Step 7: Slice & Serve

When ready, slice between those big ol’ bones and reveal that smoke ring and juicy center. The meat should pull away easily but still have a firm, meaty bite.

---

Expert Tips & Tricks

• Binder Tip: Mustard is great, but you can also use olive oil or hot sauce.
• SPG Mesh Matters: Coarse pepper (16 mesh) helps create that authentic bark.
• Smoke Color: Light blue smoke is your best friend. White smoke = bitter.
• Thermometer Use: Don’t go by time—go by temperature AND feel.
• Rest = Juice: Always rest your ribs so juices redistribute.

---

Flavor Variations

1. Use coffee rub as the third layer for extra depth.
2. Try a bourbon glaze during the final 30 minutes.
3. Add chipotle powder to the rub for smokey heat.
4. Swap in mesquite wood for a Texas-style bold smoke.
5. Wrap ribs with beef tallow for added richness.
6. Finish under a broiler for a slight crisp.
7. Use brown sugar in your SPG for a caramel bark.
8. Inject with beef broth for added juiciness.
9. Add crushed red pepper to the spritz.
10. Use beer instead of apple juice for the spritz.

---

What to Serve With Smoked Dino Beef Ribs

These ribs are so rich and bold, they deserve a solid supporting cast. Try these combos:

1. Mac and Cheese – Creamy and cheesy perfection.
2. Collard Greens – Classic Southern soul.
3. Potato Salad – A cool, creamy contrast.
4. Baked Beans – Smoky, sweet, and hearty.
5. Coleslaw – Crunchy and refreshing.
6. Grilled Corn on the Cob – Charred and buttery.
7. Texas Toast or Cornbread – For sopping up all that goodness.
8. Pickled Red Onions – Cuts through the fat beautifully.
9. Creamed Spinach – Rich meets rich.
10. Loaded Baked Potato – When you wanna go all in.

---

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap in foil and seal in a freezer bag for up to 2 months.
• Reheating: Use a 275°F oven with a splash of broth, covered, to keep ’em moist.

---

Feeding a Crowd?

1 rack feeds about 3–4 hungry folks.
Got a big crew? Plan ½–¾ pound per person.
Make ahead by smoking the ribs to 185°F, chilling, then reheating to 200°F the next day.