In our Smoked Beef Short Ribs recipe, we take some big juicy dino ribs and season with SPG before hitting the smoker for the day for a Traeger smoke-a-thon. Tender, meaty, and so delicious!
Traeger Smoked Dino Ribs
I love all kinds of ribs, but beef ribs have a special place in my heart and in our recipe box. We’ve done them on the site several times, but never quite like this.
The first time we made beef back ribs, which are similar in name to these beef plate short ribs but come from a different part of the animal and aren’t as large and in charge as the dino ribs that you see all over the internets during peak grilling season.
These ribs, affectionately called “dino ribs” because of how massive they are. They come from the plate section of the cow. This area is located below the ribeye and is known for its rich, flavorful meat.
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Smoked Beef Dino Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Plate Short Ribs
- Salt, Pepper, and Garlic
- Hard Cider (We used this Dark Cherry Hard Cider from Locust, but it is regional! Any sweet hard cider or even apple cider will work.)
Try our Smoked & Braised Beef Short Ribs too!
How to make Smoked Dino Ribs on the Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat
We’re headed to 235°F today, so preheat according to factory instructions. Or get as close to it as you can.
2
Season & Smoke
Season your ribs with the salt, pepper, and garlic. Throw the ribs on the smoker and let them smoke for 5-6 hours. Spritz every 30 minutes with hard cider.
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3
Wrap
Wrap up the ribs in pink butcher paper and put them back on the grill. Cook wrapped for another 1 1/2 – 2 hours, or until the ribs are probe tender.
4
Rest
Let the ribs rest for 10-15 minutes before slicing.
5
Enjoy
Serve with bbq sauce and napkins.
Pick one of my SIDE DISH RECIPES to go with them!
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Smoked Beef Short Ribs FAQ
How do you store leftovers?
Toss them in a baggie and refrigerate for 3-4 days max.
What’s the best way to reheat leftovers?
Remove the meat from the bone and saute in some butter for the best results. We’ve also resorted to the microwave in a pinch. Let that be a last resort though. Air fryer, stovetop, and over are all better options.
What cut are dino ribs?
Dino ribs are the beef short plate ribs. These are different from beef back ribs, and are often labeled Beef Short Ribs.
What animal are dino ribs from?
Dino ribs are not in fact, dino. They are made from cow.
Are dino ribs and plate ribs the same thing?
Yup! They sure are!
Are dino ribs back ribs?
Nope! Back ribs are different ribs. Back ribs are what are left when they cut the prime rib roast and ribeyes from the animal. The meat is primarily found between the bones on these ribs.
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What are the best sides to serve with Smoked Beef Plate Ribs?
- Smoked Garlic Mashed Potatoes
- Homemade Baked Beans
- Creamy Coleslaw
- Loaded Smoked Baked Potatoes
- Homemade BBQ Sauce
- Smoked Scalloped Potatoes
All of our RIBS RECIPES here!
Traeger Smoked Beef Short Ribs
Fire up the smoker because we are cooking the biggest, meatiest, beefiest rack of beef plate ribs, aka "dino" ribs, and you're going to want seconds.
Ingredients
- 3 pounds beef plate short ribs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 can cherry hard cider
Instructions
- Preheat your pellet grill to 235°F. Season your ribs liberally with the salt, pepper, and garlic. Place on the smoker and smoke for about 5 hours. Spritz every 30-45 minutes with some sweet cherry hard cider (or any hard cider or apple cider you have hanging around.)
- Wrap the ribs in pink butcher paper tightly and place back on the grill. Cook for another 1 1/2 - 2 hours, or until the ribs are probe tender and jiggle a little when you wiggle them. We tend to go by "feel", so give the meat a few pokes too.
- Remove from the pellet grill and let rest for 10-15 minutes before slicing.
- Serve with bbq sauce and plenty of napkins.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 667Total Fat: 41gSaturated Fat: 17gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 211mgSodium: 441mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 63g
Nutrition data provided here is only an estimate.
Jeannine Meador
Sunday 27th of February 2022
They look amazing and I want to try them asap. Just want to clarify smoking temp so I don't ruin them as they are super pricey where I live. In the blog it states smoke @235. In the recipe card it says 253. I'm assuming the latter is a typo? Happens to me all the time no matter how often I proof read what I've written. So no criticism here, just being super cautious. Using MBE smoker. I love all your recipes and learn so much each time. Happy grilling!!!!!
Nicole Johnson
Sunday 27th of February 2022
Yes! Whoops! Fixing that now. Thank you for pointing it out, and so glad you like the site and the recipes. Hope you have fabulous ribs!
P.S. For the fastest response to these kinds of questions, you can email me at nicole at or whatever you do dot com, or you can Instagram message me!