Texas Dino Ribs
Beef plate ribs - brisket on a stick, the king of the pit.
Ingredients
- 1 rack beef plate ribs (3–4 bones, 4+ lbs - ask the butcher for the 123A plate)
- 2 tbsp yellow mustard or hot sauce (binder)
- 1/3 cup Texas Brisket rub
- 1 cup beef broth in a spray bottle
- Pink butcher paper for the wrap
How I cook it
Trim the top fat down to about 1/4 inch and square up any loose edges. Leave the membrane on the bone side - it holds the rack together.
Coat lightly with mustard, then season every side with Texas Brisket rub. Let it sweat in 30–45 minutes.
Heat the smoker to 250°F. Post oak, same as brisket.
Smoke bone-side down until the bark is dark and set, 4–5 hours. Spritz with beef broth after hour 3 if it looks dry.
Wrap tight in butcher paper and back on the pit.
Cook until a probe slides through the meat between the bones like butter - usually 203–210°F internal.
Rest at least 45 minutes in a dry cooler, wrapped.
Slice between the bones and serve one rib per person. They're huge. That's the point.
This is the cook that makes people think you're a pitmaster. It's really just brisket logic on a bigger bone: bark, wrap, probe tender, rest. Don't sauce them - the bark is the whole show. If your butcher doesn't carry plate ribs, ask for '4-bone beef short ribs from the plate,' not the chuck.
Gear for this cook
- A Yoder YS640s pellet grill
- Post oak pellets
- Pink butcher paper
- A leave-in probe thermometer
- A long slicing knife
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