The rib Texans put on the map 🍖

Published about 8 hours ago • 1 min read

BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP

Smoked Beef Ribs (Dino Ribs)

This is the most dramatic thing you will ever pull off a smoker: bones the size of your forearm, a thick cap of meat sitting right on top, smoked low and slow until it falls off the bone. Texas barbecue joints stack these on a platter with white bread and a pickle for a reason. Salt, pepper, garlic, and time is the entire method.

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🍽️ THESE ARE TRENDING FOR A REASON

BRIASED SHORT RIBS

SLOW COOKER SHORT RIBS

EASY GRILLED KOREAN SHORT RIBS

Sharp Tip:

Real beef plate ribs (the dino ribs) carry a thick cap of meat sitting right on top of the bone. That's the tell at the butcher counter. If a rack looks thin and bony with most of the meat trimmed away, that's beef back ribs, a different, leaner cut. Ask for plate ribs by name and look for that thick top layer before you buy. We order ours from Porter Road and have them delivered straight to the door. Click here to buy.

⏳ WEEKEND PROJECT

Smoked Beef Short Ribs

The weekend version of Monday's rib obsession, scaled to a single rack instead of the whole plate. Same low and slow smoke, same fall-off-the-bone payoff, on a schedule that fits a Saturday instead of an all-night cook.

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280 E Main St, Suite 101,, Newark, DE 19711
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