If there's one cut that will grab people's attention at the smoker, it's definitely beef plate short ribs. You might know them better by their nickname: dino ribs—and once you see the size of these things, you'll know why.
People always talk about brisket being the best bite in BBQ, but I'll be honest—I'd take beef plate short ribs over brisket any day of the week. Every bite tastes like the richest, juiciest part of brisket point, but with better fat render and even more flavor. There's really no comparison in my opinion.
While I typically lean toward more budget-friendly cuts of meat, beef plate short ribs are one exception I strongly recommend experiencing at least once. These ribs are a true delicacy—rich, beefy, and undeniably impressive when done right. When I first tried them three years ago, I was struck not only by their flavor but also by how remarkably simple they were to prepare and smoke.
That said, these aren't your typical backyard ribs. Given their cost and sheer size, it's important to approach the cook properly. In this post, I'll walk you through exactly how to prepare, smoke, and serve beef short ribs using my tried-and-true method.
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What Are Beef Plate Short Ribs?
Beef plate short ribs come from the belly area of the cow, just under the ribs and behind the front shoulder. These are thick, bone-in, well-marbled ribs that, in my opinion, are best on the smoker. Each rack usually has three ribs, but they're massive in width and thickness, hence the nickname "dino ribs."
They can be easily confused with, but differ from, chuck short ribs, which are cut closer to the shoulder and are often sold boneless or as flanken-style slices (these are great for Korean-style BBQ). Chuck ribs cook faster and are great for braising (think Sunday-dinner-style meals).
Where to Buy Beef Plate Short Ribs
You won't usually find beef plate short ribs at a regular grocery store (at least not where I live). I have heard HEB carries them, though, if you have one in your area. That being said, they're considered a specialty cut, so here's where I recommend looking:
Local butcher shops
Your local butcher shop will either have beef plate short ribs on hand or be able to order them for you (most butcher shops I've been in have them). If you aren't quite sure what to order, ask for "beef plate short ribs" or "3-bone short plate ribs", and they will be able to help you out. If you want to play it safe, call ahead a few days in advance to make sure they have them in stock and ready to go when you are ready to cook.
I mentioned it earlier, but the only downside to purchasing them from your local butcher shop is the price tag—they will definitely be on the pricier side. I've seen them priced from $10 per pound to $25+ per pound, depending on the meat's quality.
Online meat retailers
More often than not, when I have ordered short plate ribs, I've done so from an online retailer like Snake River Farms, Porter Road, or Wild Fork Foods. Transparently, there are pros and cons to doing so. The pro is that I've been able to find reasonably priced products on this route regularly, and the quality has been very good in the vast majority of my experiences.
The obvious con is that you don't get to lay eyes on the product ahead of time, so what you are shipped is what you get. Those short plate ribs could be thick, meaty, and well-marbled, or they could be skinny or poorly trimmed during preparation. You just don't know, although I will say I've rarely had a bad experience going this route with this cut in particular. That said, I recommend ordering from a reputable retailer like those I've listed above, as you're more likely to get a consistent product than from a less reputable dealer.
Wholesale clubs
Costco, Sam's Club, and Restaurant Depot occasionally carry full racks of beef plate short ribs, but they're the least reliable option of the ones I've listed. Definitely call ahead to confirm availability before making the trip.
If you do get lucky and find them in stock, the big upside is being able to hand-pick your rack in person. Look for thick, meaty ribs with good marbling. The bones should be clean and evenly spaced. Avoid racks with excessive hard fat or sinew on the surface—you're paying for beef, not trim waste.
Ingredients
- Beef short plate ribs
- Worcestershire sauce -- Only to act as a binder and to help more smoke stick to the meat.
- Favorite BBQ rub -- You can go a lot of different ways here, but I recommend a traditional rub heavy in salt, pepper, and garlic. If you make a rub at home, a 1:1 ratio of coarse salt and 16-mesh black pepper works perfectly.
Instructions
Step 1: How to Prepare Beef Plate Short Ribs
Trimming short plate ribs is pretty painless. If you want to get fancy, you can start by trimming off any excess fat from thetop, but honestly, I don't even do that and have had no issues with the fat not rendering. The one bit of trim that I do like to do is to trim any thin corner pieces from the ribs—this helps prevent burning or crisping during the cook.
Next, slather all sides of the ribs with Worcestershire sauce to act as a binder. Then generously apply your BBQ rub to all surfaces, ensuring the ribs are fully covered. Once seasoned, let the ribs rest at room temperature for 15 to 30 minutes to allow the rub to adhere before putting them on the smoker.
Step 2: How to Smoke Beef Plate Short Ribs
Preheat your smoker to 275°F. Once it's up to temp, place the ribs on the grates—uncovered—bone-side down and meat-side up.
Let them smoke for 6 to 7 hours, checking the internal temperature around the 3-hour mark. You're aiming for an internal temp of 200–210°F when the ribs are probe tender. The "feel" is the most important indicator here—the probe should slide in with zero resistance, like warm butter, and you should see about an inch of bone pulling back.
Once the ribs are done, pull them from the smoker and let them rest for at least an hour. Ideally, you want to rest them until they drop to around 140°F for maximum fat rendering. Wrap them in foil or butcher paper and hold in a warm oven or insulated cooler during the rest.
Slicing tip: When you're ready to serve, slice between the bones to keep each rib whole for that classic "dino rib" presentation. If you're serving a large group and trying to make sure everyone gets a taste, you can also remove the meat from the bones and slice it against the grain for sandwiches or tacos, or turn the leftovers into burnt ends. Serve these with my Memphis-style cole slaw for a delicious combination. The vinegar in the slaw pairs really well with the beef ribs.
Do You Need to Wrap or Spritz Beef Plate Short Ribs?
In my opinion, there's no need to wrap or spritz these ribs—unless you just really want to. I've had consistently great results going unwrapped, and for this cut in particular, I think simpler is better. Skipping the wrap gives you phenomenal bark and an incredibly tender final product.
How to Cook Beef Plate Short Ribs in the Oven (Braising Method)
If you don't have a smoker or think it's intimidating to use, you can still make fantastic braised short ribs indoors. You won't get the same smoky flavor, but the beef plate short ribs will still be tender and delicious. Here's how I'd make them if I were going the oven route.
- Start by searing the ribs in a large Dutch oven on the stovetop until browned on all sides. It will likely be helpful to cut the ribs into singles so they fit better in the Dutch oven. If you don't have a large pot, batch cooking will likely be your best bet.
- Add garlic, onion, beef broth, Worcestershire, red wine, and fresh herbs to the pot with the short ribs, then transfer it to the oven.
- Cover and braise in the oven at 300°F for about 3.5–4 hours, until fork-tender.
Equipment
- Smoker (pellet, offset, kamado, etc.)
- Digital thermometer
- Sharp boning knife
- 10-12 inch Slicing knife
- Cutting board
How to Store and Reheat Beef Plate Short Ribs
If you have any leftover beef ribs, wrap them in foil or vacuum-seal them to keep them as fresh as possible. They will keep in the refrigerator for up to 4 days, or you can freeze them for 2–3 months. To reheat the short plate ribs, place them in the oven, wrapped, at 250°F, adding a splash of broth or beef tallow to keep them moist.
Other Recipes I Think You'll Love
If you loved these beef plate short ribs, be sure to check out a few of my other favorite BBQ recipes below:
- Smoked Pork Belly Skewers with Hot Honey BBQ Sauce
- Smoked 2-1-1 Pork Ribs with Georgia-Style BBQ Sauce
- Smoked Pork Belly Burnt Ends
- Smoked Chicken Halves with Homemade BBQ Sauce
- Grilled Apple Cinnamon Chicken Thighs
Recipe
Smoked Beef Plate Short Ribs
Equipment
- Smoker (pellet, offset, kamado, etc.)
- Digital thermometer
- Sharp boning knife
- 10-12 inch Slicing knife
- cutting board
Ingredients
- 6-8 lbs. beef short plate ribs
- 2 T Worcestershire sauce plus more as needed
- Favorite BBQ rub to taste
Instructions
- Preheat the smoker to 275 degrees. Meanwhile, Trim the ribs of any excess fat. Next, trim down the corners and discard any waste (this will prevent them from crisping up).
- Slather the ribs with the Worcestershire sauce to act as a binder, then liberally apply the rub to all sides, making sure to coat thoroughly. Let the short ribs to sit for about 15-30 minutes to allow the rub to adhere.
- Once the smoker has come up to the desired temperature, add the short ribs. Allow the short ribs to smoke for 6-7 hours (start to check the internal temperature after about 3 hours). Once the internal temperature hits about 203 degrees and is probe tender, remove the short ribs and shut down the smoker. Allow the short ribs to rest for at least an hour, then slice and serve. Enjoy!
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