Dino ribs (beef short plate)

ribs (beef, short plate) · verified system recipe · Franklin-school beef ribs

Pit temp
275°F
Pull at
203°F
Total time
~8.5 hr

Phase timeline

360m
120m
Smoke (bare)Hold + probeResttotal: 8h 30m

Step-by-step

  1. 1. Smoke (bare)

    → 165°F · ~360 min

    275°F pit, post oak + a touch of mesquite. These ribs are massive — 4-5 lbs of beef per bone. Spritz with water + beef tallow after hr 3.

  2. 2. Hold + probe

    → 203°F · ~120 min

    No wrap. Push through the stall with the higher pit temp. Probe like a brisket — sliding into the meat with butter-soft resistance.

  3. 3. Rest

    ~30 min

    Counter rest tented loosely, then cooler-rest if you've got time. Carryover ~5°F.

Rub
Coarse salt + 16-mesh pepper, brisket-style
Spritz / mop
Water + beef tallow
Wrap method
none
Rest method
vented_cooler
Minimum rest
30 min

📐 Scale for guests

Target weight
4.0 lb
1 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
8h 0m
+ 30m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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