Smoked Beef Short Ribs – Texas Style Dino Ribs

Smoked Beef Short Ribs (Texas-Style Dino Ribs)

Prep: 1 hour Cook: 10 hours Yield: 4 Skill Level: Medium

Ingredients

Main

5 pounds beef short ribs (15% off here), preferably beef plate ribs
2 sheets of butcher paper, substitute for aluminum foil (see notes)
1 1/2 tablespoons mayonnaise
1/4 cup Beefy Beef Rub, optional recipe in notes

Spritz

1/2 cup water
1/4 cup beef broth
1/4 cup soy sauce, low sodium
1 spray bottle, food grade

Instructions

Remove the beef ribs 1 hour prior to smoking. This will give the meat time to reach room temperature for more even cooking and allow the rub to adhere better. Trim off any extra thick fat and silver skin from the top of the short ribs. You can remove all of the fat, but I keep a thin layer for protection and added flavor. Slather the mayonnaise evenly over the entire surface of the beef ribs. Mix dry rub ingredients in a bowl and sprinkle evenly over the ribs. You'll want a heavy coating of the rub to help build a nice bark on the outside of the beef short ribs. The ribs are thick, so even a lot of rub won't overpower them.
Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
Place short ribs on the smoker and smoke at 250°F until it hits an internal temperature of around 175°F in the thickest part of the meat, approximately 5-6 hours depending on the size. I recommend using a good leave-in meat thermometer so you don't have to constantly check the short ribs. We're looking for a nice bark to have formed before we wrap the short ribs. If your bark isn't where you'd like it to be yet, keep smoking for an additional hour or so to help the bark form.
Combine the spritz ingredients and place in spray bottle. Each hour after the first 3 hours or once the bark starts looking dry, open up the smoker and spritz the beef short ribs. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the short ribs, not soak them.
When the bark has formed and the smoked short ribs hit our target temperature of at least 175°F, remove them from the smoker, lay them in the center of 2 pieces of partially overlapped butcher paper (lengthwise), and then wrap tightly around the ribs. You can spritz the butcher paper a few times to help it form a tighter wrap around the beef short ribs. If you don't have butcher paper, you can use heavy duty aluminum foil instead. Just note, the bark will be a little mushy when it's done as it's not permeable like butcher paper and will partially steam it.
Return to the smoker, insert the meat probe again, and smoke at 250°F for approximately 4 more hours. The smoked beef short ribs are done when the internal temperature is around 205°F-208°F and the meat thermometer slides in and out like a knife slicing through room temperature butter - barely any resistance. I find that this usually occurs around 205°F, but all meat is different. Remember to take the temperature in a few places as the short ribs tend to cook slower in larger areas.
Remove the smoked beef short ribs from smoker and keep wrapped while it rests for a minimum of 1 hour. If you need to keep the meat warmer even longer, place them inside of a good cooler for up to 4 hours.
Slice the short ribs between each bone and serve with the bone or slice into smaller portions and share. Enjoy!

Frequently Asked Questions:

What are beef short ribs also called?

Beef short ribs used for smoking are often called plate ribs, 3-bone short ribs, or dino ribs. The ideal cut for this recipe is the 123A beef plate rib.
What temperature should I smoke beef short ribs?

Smoke beef short ribs at 250°F for steady rendering and proper bark development.
How long does it take to smoke beef short ribs?

Most plate ribs take 6–8 hours at 250°F, depending on thickness. Always cook to tenderness rather than time.
When are smoked beef short ribs done and what internal temp should I target?

Smoked beef short ribs are typically done between 200°F and 210°F internal temperature, but don’t cook to a number alone. They’re done when they’re probe tender — a thermometer should slide in with almost no resistance, like warm butter.
Should I wrap beef short ribs?

Wrapping in butcher paper is optional once bark is set around 170°F internal. Leaving them unwrapped produces firmer bark and deeper smoke flavor. Check out my video below to see a comparison of wrapping vs. not wrapping.
What wood is best for smoked beef short ribs?

Oak and hickory are classic choices for beef short ribs and provide bold smoke flavor without overpowering the meat.
Should I rest beef short ribs before slicing?

Yes. Rest beef short ribs for at least 1 hour before slicing. For even better results, hold them in a cooler wrapped in butcher paper and towels for up to 4 hours, or overnight in a warming oven set around 145°F. A longer rest allows the rendered fat to redistribute and keeps the meat tender and juicy when sliced.

Smoked beef short ribs — also known as plate ribs or “dino ribs” — are one of the most impressive cuts you can cook on a smoker. Thick, heavily marbled meat sitting on massive bones, cooked low and slow until probe tender.

This is Texas-style. Salt. Pepper. Smoke. Time. No sugary rub. No sauce bath. Just clean bark and rendered fat that eats like brisket on a stick.

If you’ve made my Smoked Brisket, this follows the same principles — just richer, thicker, and faster to cook.

What Cut of Short Ribs to Buy

Look for beef plate ribs (3-bone short ribs, 123A cut). These are thick and meaty, with at least 1½–2 inches of meat above the bone.

Avoid thin flanken-style ribs. You want the big, dinosaur-looking racks with good marbling and even thickness across the slab.

How to Season Beef Short Ribs

Keep it simple. These ribs can handle bold seasoning.

Coarse kosher salt
16-mesh black pepper
Optional light garlic powder

Season heavily on all sides. Let them sit while your smoker comes up to temperature.

What Temperature to Smoke Short Ribs

Set your smoker to 250°F. Pellet grill, offset, or drum — steady heat and clean smoke matter more than the cooker.

Oak or hickory are classic choices, but any solid hardwood works well with beef.

How Long to Smoke Beef Short Ribs

Plan for 6–8 hours total, depending on thickness.

They’ll typically stall around 165–175°F internal before pushing through to tenderness.

Cook until they reach 200–210°F internal, but don’t rely on temperature alone.

When Are Short Ribs Done?

They’re done when they’re probe tender. A thermometer should slide in with little to no resistance, like warm butter.

The meat should feel soft, slightly jiggle, and pull back from the bones.

Wrap or No Wrap?

You can let them ride unwrapped the entire cook for maximum bark.

If bark looks set around 170°F and you want to speed things up, wrap loosely in pink butcher paper. Avoid foil if you want to preserve bark texture.

Resting and Slicing

Rest the ribs for at least 1 hour before slicing. This allows juices to redistribute and the meat to fully relax.

Slice between the bones for individual ribs, or slice the meat off the bone like brisket.

Leftovers are incredible chopped into tacos or folded into something like my Over The Top Smoked Chili.

Why Beef Short Ribs Are Worth Cooking

They cook faster than a full brisket, are more forgiving, and deliver one of the richest bites in barbecue when done right.

If brisket feels intimidating, start here. If brisket is already your thing, this might become your new favorite cut.

In this recipe, we're going to discuss:

Step-By-Step Video
Frequently Asked Questions
Ingredients
How to make Smoked Beef Short Ribs (Texas-Style Dino Ribs)
Comments

Frequently Asked Questions

What are beef short ribs also called?

Beef short ribs used for smoking are often called plate ribs, 3-bone short ribs, or dino ribs. The ideal cut for this recipe is the 123A beef plate rib.

What temperature should I smoke beef short ribs?

Smoke beef short ribs at 250°F for steady rendering and proper bark development.

How long does it take to smoke beef short ribs?

Most plate ribs take 6–8 hours at 250°F, depending on thickness. Always cook to tenderness rather than time.

When are smoked beef short ribs done and what internal temp should I target?

Smoked beef short ribs are typically done between 200°F and 210°F internal temperature, but don’t cook to a number alone. They’re done when they’re probe tender — a thermometer should slide in with almost no resistance, like warm butter.

Should I wrap beef short ribs?

Wrapping in butcher paper is optional once bark is set around 170°F internal. Leaving them unwrapped produces firmer bark and deeper smoke flavor. Check out my video below to see a comparison of wrapping vs. not wrapping.

What wood is best for smoked beef short ribs?

Oak and hickory are classic choices for beef short ribs and provide bold smoke flavor without overpowering the meat.

Should I rest beef short ribs before slicing?

Yes. Rest beef short ribs for at least 1 hour before slicing. For even better results, hold them in a cooler wrapped in butcher paper and towels for up to 4 hours, or overnight in a warming oven set around 145°F. A longer rest allows the rendered fat to redistribute and keeps the meat tender and juicy when sliced.