Smoked Beef Dino Ribs

Smoker Temp: 250°F

Wood Choice: Hickory

Rub: Lane’s BBQ Brisket Rub

Cook Time: ~7–9 hours (depending on rack size)

Ingredients

• 1 rack beef plate short ribs (“Dino ribs”)
• Lane’s BBQ Brisket Rub (generous coating)
• Hickory wood splits for smoke

Preparation

1. Trim – The Most Crucial Step
• Flip the rib rack meat-side down. Underneath the fat cap, you’ll find a thin to thick, shiny membrane of silver skin.
• This silver skin is tough and will not break down during the cook. If left on, it blocks rub penetration and creates a chewy, unpleasant layer.
• Use a sharp boning knife to carefully slide under the silver skin and peel it away. Take your time here — this step makes the difference between ribs that are tender, seasoned, and juicy versus ribs that feel leathery under the bark.

Trim excess hard fat but keep a thin layer of soft fat to baste the meat.

1. Seasoning
• No binder is needed. Apply Lane’s BBQ Brisket Rub evenly and generously on all sides, making sure to coat the edges.
• Let the ribs rest at room temperature while you fire up the smoker.

Smoking

1. Fire Management
• Run your reverse flow offset smoker at 250°F steady.
• Burn clean hickory splits, aiming for thin transparent smoke rather than thick white smoke.
2. Cooking
• Place ribs bone-side down on the grate.
• Smoke at 250°F until the bark sets (typically around 4–5 hours). You’ll know it’s ready when the rub no longer wipes away when touched.
3. Wrapping (Optional)
• Once bark is set and color looks right (deep mahogany), wrap tightly in unwaxed butcher paper. This helps push through the stall and keeps moisture in.
• If you prefer a firmer bark, you can run the whole way unwrapped and then wrap the meat when it’s ready to rest.
4. Finish
• Continue smoking until internal temperature reaches 200–205°F and a probe slides into the meat with little resistance (like softened butter).

Rest & Serve

• Rest ribs, still wrapped, in a cooler or warm oven for at least 1 hour to let juices redistribute.
• Slice between the bones for massive, tender Dino rib portions.

Key Takeaway: Trimming the silver skin isn’t optional — it’s the foundation of great ribs. Without trimming, you block flavor absorption, compromise tenderness, and end up fighting a leathery bite. Proper trimming ensures smoke, rub, and rendered fat all work together for ribs that melt in your mouth.