Dino Ribs

Go big with dino ribs, the giant, meaty plate short ribs that barbecue joints are famous for. Each bone carries a thick slab of rich, marbled beef that turns tender and juicy in the smoker.

Season with salt and coarse pepper, smoke at 250–275°F for six to eight hours until probe tender, and rest before slicing. From our Black Angus herd in Sonoita, Arizona.