Smoked Beef Short Ribs (Dino Ribs)

Smoked Beef Short Ribs (Dino Ribs)

Yaba Daba Doo! Technically they’re not from a dinosaur, but your guests won’t know any better. Treat your party with these Smoked Beef Short Ribs (Dino Ribs) that are sure to impress.

Tips / Suggestions

  • You can use yellow mustard or hot sauce as a binder for the brisket seasoning. I don’t feel as if you need it, but some people prefer it.
  • Be sure to use a drip tray underneath the ribs. If not, some of the drippings can burn and create smoke that tastes really bad. You don’t want that ruining your hard work.
  • If you are using a thermometer to leave in the meat during the cook, wait until you’re done using the spritz and then insert the thermometer. The meat will recede up the bone at the beginning so it’s better to wait.
  • I find it helps to rotate the ribs 1/4 turn every time you open the smoker (every 45 min to 1 hour or so). This helps all sides cook evenly.
  • When smoking the ribs (or anything similar like brisket) you will hit a stall point when the internal temperature stalls. This can sometimes last hours. Don’t get frustrated. This is normal, I believe due to evaporative cooling. Just plan on some extra time when smoking your ribs.
Print Recipe

Smoked Beef Short Ribs (Dino Ribs)

Recipe by BacusBBQ


Prep time


Cooking time




Beef short ribs (also referred to as Dino ribs) smoked low and slow until they are fall off the bone tender and super juicy.


  • Rack of beef short ribs

  • Brisket rub of choice (mostly salt / pepper)

  • Beef Rib Spritz
  • 1 cup beef stock

  • 2 tbsp hot sauce

  • 2 tbsp worcestershire sauce

  • 1/4 cup apple cider vinegar


  • Heat your smoker to 225 degrees F indirect. Add wood of choice (I prefer apple).
  • Take your ribs and trim any excess fat. Generously coat all sides with the brisket rub.
  • Mix the ingredients for the spritz and place the ribs (bone side down) on the smoker. After 45 minutes spray the ribs with the spritz. Repeat this 5 times.
  • Continue smoking the ribs until the internal temp reaches 202 degrees F. Remove from the smoker, spray more of the spritz on the ribs / butcher paper, wrap in the butcher paper tightly (bone side up), place in a cooler with a towel over the wrapped ribs, and let rest for 1.5-2 hours.
  • Unwrap ribs, slice up, and dig in. Feel free to top with your favorite sauce (I prefer chimichurri).

Leave a Reply

Your email address will not be published. Required fields are marked *