Smoked Dino Beef Ribs

Smoked Dino Beef Ribs are rich, tender, and packed with smoky flavor, with a perfectly caramelized bark and juicy interior. Cooked low and slow on the Masterbuilt Gravity Series smoker, these ribs develop a deep smoke ring and unforgettable beefy aroma. Ideal for backyard barbecues, they deliver a bold, mouthwatering experience in every bite.

Instructions

Unwrap and dry:

1. 01

   Remove ribs from packaging and pat completely dry with paper towels.

Trim and Clean

2. 02

   Lightly score the fat cap in one direction, then cross-score it in the opposite direction to create a diamond pattern. Next, lightly score the silver skin to help the seasoning penetrate and to prevent the ribs from curling during cooking.

Season Heavily

3. 03

   Generously apply kosher salt, black pepper, and granulated garlic to the top, bottom, and all sides of the ribs. Beef ribs can handle a lot of seasoning, so don’t be shy.

4.  

   

Rest Overnight

5. 04

   Place ribs on a plate or rack and refrigerate uncovered overnight.

Bring to Room Temperature

6. 05

   Remove the ribs from the refrigerator about an hour before cooking to allow them to come to room temperature.

Fire Up the Smoker

7. 06

   Preheat your Masterbuilt Gravity Fed smoker to 275–300°F using lump charcoal or briquettes. Allow the smoker to fully stabilize before adding the ribs to ensure even cooking.

Place the Ribs in the Smoker

8. 07

   Position the ribs on the middle rack with a foil pan underneath to catch drippings. Close the lid and resist the urge to peek for the first two hours—this helps the bark form beautifully.

Begin Spritzing

9. 08

   At the 2-hour mark, lightly spritz the ribs with water or a 50/50 water and apple cider vinegar mix, then close the lid immediately. Repeat spritzing at hours 3 and 4. After the fourth hour, stop spritzing and let the ribs cook undisturbed until done.

10.  

    

Cook Until Tender

11. 09

    The total cook time is approximately 6 hours. Aim for an internal temperature of 200–210°F, but the best test is toothpick tender—insert a toothpick, and it should slide in with almost no resistance, like warm butter.

Rest the Ribs

12. 10

    Remove the ribs from the smoker and place them on a cutting board to rest for 15–30 minutes. This allows the juices to redistribute for maximum flavor and tenderness.

Slice and Serve

13. 11

    Slice between the bones and serve immediately. Enjoy the rich beef flavor, smoky aroma, and perfectly developed bark and smoke ring.

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