Smoking new foods on the pellet grill is part of the fun, and these Traeger smoked dino ribs are no exception! Also called beef plate ribs, they are becoming widely available, so let’s smoke them to tender perfection with some simple BBQ seasonings and the butcher-paper-wrapped technique…
This demo is on the Traeger Grills Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
Try this smoked whole chicken with Italian marinade…
Ingredients
- 8 LB dino ribs, about 3-4 ribs
- 1 tbsp olive oil
- 2 tbsp bbq rub
- ½ cup beef broth
- 2 tbsp bbq sauce
You have to try this smoked zucchini summer squash salad….
1. Prep beef dino ribs
Prep dino ribs by trimming off excess fat cap so seasonings will absorb better. Score on both sides with a knife.
2. Season
Season dino ribs by rubbing it all over first with olive oil, then with the bbq rub.
3. Preheat
Preheat smoker to 225 degrees F. While it’s preheating, the meat will absorb more flavors from the BBQ rub.
4. Smoke dino ribs time and temp
Smoke dino ribs at 225 degrees F for 4 hours. If using a Traeger with this option, hit the “super smoke” button to get more flavor. I love to use thick mesquite pellets or hickory pellets to take on maximum flavor for this cut of beef.
5. Make liquid
Mix beef broth with bbq sauce. I like to do this on the stove in a small pan to make a flavorful liquid.
6. Wrap in butcher paper
Remove dino ribs from the smoker and insert a wifi thermometer, if you have one. You can do this next step in a foil pan covered with foil, but I like to wrap the dino beef ribs in butcher paper, then drizzle the liquid on top to help them braise and become tender.
7. Finish smoking until tender
Finish smoking dino ribs at 275 degrees F, for about 90 minutes. I like them fall-apart or pull-apart done, so I take them off at an internal temperature of about 202 degrees F.
Rest ribs, wrapped, in a cooler for at least an hour to continue tenderizing them.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Traeger Smoked Dino Ribs Recipe
Video
Equipment
Ingredients
- 8 LB dino ribs about 3-4 ribs
- 1 tbsp olive oil
- 2 tbsp bbq rub
- ½ cup beef broth
- 2 tbsp bbq sauce
Instructions
- Prep dino ribs by trimming off excess fat cap so seasonings will absorb better. Score on both sides with a knife.
- Season dino ribs by rubbing it all over first with olive oil, then with the bbq rub.
- Preheat smoker to 225 degrees F. While it’s preheating, the meat will absorb more flavors from the BBQ rub.
- Smoke dino ribs at 225 degrees F for 4 hours. If using a Traeger with this option, hit the “super smoke” button to get more flavor. I love to use thick mesquite pellets or hickory pellets to take on maximum flavor for this cut of beef.
- Mix beef broth with bbq sauce. I like to do this on the stove in a small pan to make a flavorful liquid.
- Remove dino ribs from the smoker and insert a wifi thermometer, if you have one. You can do this next step in a foil pan covered with foil, but I like to wrap the dino beef ribs in butcher paper, then drizzle the liquid on top to help them braise and become tender.
- Finish smoking dino ribs at 275 degrees F, for about 90 minutes. I like them fall-apart or pull-apart done, so I take them off at an internal temperature of about 202 degrees F.
- Rest ribs, wrapped, in a cooler for at least an hour to continue tenderizing them.
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