Pop’s Beef Rib Recipe

Pop’s Recipe for Three-Bone Plate Ribs (Dino Ribs)

Preparation:

Remove the ribs from the packaging. Only trim the top side—do not remove the membrane on the bone side, as it helps hold the bones together during cooking.

Trim off most of the excess fat and remove all silver skin to fully expose the meat.

Seasoning:

Season the top and sides generously with Over the Fire Brisket Rub.

Using a binder is recommended—about 1 tablespoon of Worcestershire sauce is plenty to help the rub adhere.

Let the ribs sit at room temperature for 15 minutes before placing them on the smoker.

Cooking:

Preheat your smoker to 275°F.

Place the ribs on the smoker bone side down. There’s no need to move or flip them during the cook. Spritzing is typically unnecessary, as the rendered tallow will keep the meat moist.

Monitoring:

After about 5 hours, begin checking for internal temperature and tenderness.

• At 180–185°F, loosely cover the top of the ribs with aluminum foil.
• Continue cooking until the internal temperature reaches 203–208°F and a probe slides into the meat with little to no resistance.

Resting:

Remove the ribs from the smoker and loosely wrap them in aluminum foil. Let them rest for at least 1 hour, or until the internal temperature drops to around 140°F.

Serving:

Slice between the bones to create three large “dinosaur” portions.

Take a picture—and dig in.

“One of the best bites in BBQ” - Pops