Brisk It's Beef Dino Ribs

Ingredients

Main Ingredients

  • 1 rack of beef ribs, approximately 6 to 8 lbs (3 bones attached)

Rub & Seasoning

  • 2 tbsp  mustard
  • 3 tbsp kosher salt
  • 3 tbsp black pepper

Other

  • Half cup apple cider vinegar or water

Equipment

  • Butcher paper or aluminum foil
  • Spray bottle

Brisk It's Beef Dino Ribs

By: Brisk It Culinary Team

Brisk It's Beef Dino Ribs
Prep Time

15 min

Cook Time

7 hrs

Rest Time

60 min

Serving Size

4

Difficulty

Easy

Pellet Flavor

Oak or Hickory

Beef Ribs, or Dino Ribs as they are commonly referred to, are one of the most revered dishes that can come off a barbecue grill. Beef ribs are packed full of strong beef flavor, excellent fat marbling, and tender meat that can slide effortlessly off the bone when cooked. Top that off with impressive 2-inch wide bones makes this dish have a visual impact matched only by its flavor. As an event, few dishes can compare to the flair of slicing a through the blackened bark of a slow smoked beef rib, seeing the red smoke ring and the incredible marbeled meat, before eating it straight from the bone. It is for these reasons that Brisk It considers Beef Dino Ribs to be one of our treasured dishes.

Directions

Step 1

Trim off any excess fat from the beef ribs and remove the membrane on the underside of the beef ribs. Spread mustard and season generously with salt and black pepper on all sides of the beef ribs. 

Step 2

Preheat your Brisk It grill to 250°F. Ensure that the pellet hopper is fully filled with pellets.

Step 3

Once the grill reaches a stable temperature of 250°F, place the beef ribs on the grill. Insert the temperature probe in the thickest part of the meat, avoiding any bones. Continue to smoke the beef ribs for approximately five to six hours, or until the beef ribs reach an internal temperature of 160°F. 

 

After a bark has formed on the meat (which will take approximately 4-5 hours), you can optionally spritz apple cider onto 

Step 4

When the internal temperature of the beef ribs reaches 160°F, remove from the grill and wrap in butcher paper completely or aluminum foil. 

You may also use aluminum foil, which will retain more moisture, but may soften the exterior bark. To further retain moisture, you can optionally spritz the meat with apple cider one more time before wrapping.

Place the wrapped ribs back onto the grill.

Step 5

Set the grill temperature to 275°F and continue to smoke the ribs until the internal temperature reaches 203°F. This will take approximately an additional 3 hours

Step 6

Allow the beef ribs to rest in a cooler for at least 1 hour. If a cooler is not readily available, rest on the kitchen counter.

Step 7
Unwrap, slice between each bone, and enjoy!
Close