How to cook Smoked Beef Dino Ribs

Grab some Capital Farms Dino Ribs and a bottle of Canyon Crust from Smoke & Chiles...

Grillin' up beef ribs on my offset smoker or pellet smoker is pretty straightforward, y'all. I crank that smoker up to around 275°F. Beef ribs can handle that heat no problem. I keep them on there till they hit about 206 to 210°F internally. I always have my trusty Thermapen on hand to check the meat's inside temp and my MEATR to keep tabs on the smoker's heat. For a 4-pound rack of Dino ribs, it usually takes about 6 hours.

Now, when you're smokin' meat, remember it's all about the feel and the temperature, not just the clock. You might think those ribs are done a bit early, but patience is key. Even if most of the rib feels as tender as can be, you'll find a few spots still a bit tough. Don't rush it. Keep them ribs cooking until every inch probes like warm butter. Trust me, it's worth waiting a bit longer for that perfect melt-in-your-mouth goodness.

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