How to Make Beef Ribs on the Smoker | Smoked Dino Bones, Plate Ribs

welcome back to massive meats I’m Dougand today’s massive meat our Dino bonesaka plate ribsaka brisket on a bone aka beef ribs nowwhen you go to your butcher which you’regonna have to go to your butcher you’renot gonna find these new typical grocerystore ask for plate ribs if you just saybeef ribs they’re probably going to giveyou the back beef ribs which areconnected to the ribeye they’re gonnawant most of that meat to stay with thatamazing steak so you’re really not goingto get much so when you do order makesure you ask for the plate ribs thefirst thing you need to do with thesebeef ribs is trim them up if they’re nottrimmed already there’s this layer offat on top which generally fat’s good welike fat fat is flavor right so you wantto keep it for the most part usuallyhowever you might be able to seeunderneath most of this fat there is alayer of silver skin we want to get thisremoved so we can get the silver skinremoved so that all of our seasonings offlavor can really penetrate the meatvery light take as little off as you canjust to get the majority of this to havethat beautiful bright red meat color toit[Music][Music][Music][Music]so we have this all trimmed up now andwe really didn’t lose much meat on itwe’ve trimmed off some of the top layersof fat we trimmed off a little bit ofthat silver skin we don’t need to getevery little bit of it you know we havea little speck of silver skin herethat’s fine we’ll be able to penetratethat meat with the seasoning with thatflavor just fine with that there some ofthese larger bits of fat that you stillsee here the reason why we didn’t trimthat off the top is again it does bringflavor but also it runs deeper down intothat meat and so you’d be digging outjust a big cave of it and you don’t wantto do that you’d rather have it let itbring some flavor to it so this meat isreally trimmed up nicely and it’s readyto be seasoned so for today we’re usingfresh ground black pepper sea salt whichis course–you it has to be coarse youdon’t want to use table salt for thisand then garlic powder we’re keeping itreally simple today it’s a big piece ofmeat right so when you look at theseribsthere’s your bones one two three allthis on top is your meat in between usand meat because there’s so much meathere you know these are 10 inch bonesit’s 5 pounds of these three in thisparticipate rib and plate rack here wecan use a lot of seasoning it can take alot and that seasoning is gonna settlein nicely and that flavor you’re gonnaspread so don’t worry about going tooheavy on it we’re gonna start with thesalt so that we can see exactly how muchwe’re putting on we’re gonna use a niceheavy liberal coat of it the plan fortoday is to get the smoker up to 275that’ll give us a nice temperature forthe fat to render that’s in between herewe’re gonna put it on for three hoursthat’ll let the smoke flavors get intoitthat’ll do its work again the fats gonnarender after those first three hours onthe smoker we’re gonna be ready to takeit off wrap it up in some foil we’regonna put some beef broth in it to helpit braise that’s gonna tenderize thismeat so it’ll already get that smokeflavor and then it’s going to tenderizewhile being wrapped in that foilonce we have a raft in the foil thenwe’re going by temperature we’re waiting- this thing gets the 2:02 2:03 that’swhat we know it’s done it’ll be tenderand it’ll be ready to bring inside andthen rest for at least an hour and thenwe can cut into it and obviously themost important and best part then we caneat it so wanna make sure we get allthese sides good yeah we’re applyingheavy salt here I’m not going to worrytoo much about the back there’s amembrane here different from pork ribsyou don’t want to remove this membranethis membrane is gonna hold these ribstogether again unlike a pork rib so holdon to it leave it as is some peoplechoose seasoned it some people don’tI’m gonna give it just a little bit mostfeel like you’re not going to really getanything past that membrane anyways Igot a little left little salt left heremozz I’ll throw it on all right now forthe pepper[Music]we’re looking delicious now our garlicour beef ribs are seasoned they got thesalt the pepper the garlic they’re allset to go on the smoker for the nextthree hours we are using big chunks ofhickory and Hickory only today thisshould get some fantastic smoke flavorin that first three hours so let’s goput it onwe’re holding perfectly at 278 degreesthree degrees off from our market 275I’ll take that every time as long aswe’re in that neighborhood we’re gonnabe cooking just fine we are using asmoked stone today inside of here and wedo have a water pan that’s going to giveus a little extra moistness and againour smoke is Hickory we got nice cleansmoke coming out of here this thinglooks great we’ll see you in a few hoursit’s been three hours as we put the ribson the smokernow it’s time to get a look at themwe’ve been holding steady right at 275which is exactly where we want oh okayso we’re already seeing a lot of thatdrawback from the meat back behind thebone now you can see really how bigthese beef ribs are they’ve got a goodbark going on them you can see all thatsalt the pepper the garlic sitting ontop of there it’s time to get this thingwrapped we got the crust about where wewant it we don’t really need to do muchmore to it we’re gonna carefully placeit over here figure out how to do itthese things are big this closed back upand what we want to do is form a littlebit of a boat here we’ve got a half acup of beef broth here we’re going toput that right down in it and what wewant this to do is we want it to braisea little bit that’s why we’re using foilwe want it to really tenderize wrap thisup kind of nice[Music]it might take you a couple sheets nowwith this wrapped up in foil and ithaving that half cup of beef broth in itnow is what’s really going to get to beable to tenderize we’re gonna let thisgo back on the smoker for another twohours before we check it then we’regonna see what the internal temperatureis that’ll tell us how much longer itneeds to go in total we’re looking forit to get just over 200 degrees so we’llcheck back on it in a couple of hoursit’s been two hours since we took thebeef ribs wrapped them up in foil we putsome of that beef broth in there reallygive it the opportunity to tenderize nowwe need to check on it and see what theinternal temperature is okay let’s getthis unwrapped a little bit herelet’s peel that back okay again let’sdraw back from the bone you can see whythey call these Dino bones we’ve got ourthermo Pro instant-read thermometerlet’s start checking this is pretty faralong 200 201 we were aiming for 203really anywhere near here is about wherewe want to be this is at 197 closer tothat bone to a-1 there one of the thingsyou can do is if you line this probethermometer up in between these bonesthere is that second you knowmembrane down there and if you can pokeyou go all the way through pretty easilywith no problem I’d say they’re doneright so knowing that we’re readingright around 200 201 202 it’s time tocall it and take these things off whatwe want to do is leave it wrapped up inthis foil we’re gonna take it in for arest and we’ll show you how we do thathere in a second so last step before weactually get to cut them and do the funpart of eating them is probably the mostimportant part which is letting themrest we’ve got an empty dry cooler itwon’t fit down in it so we actually theyturn it on its side well we’re going toset it inside this dry cooler wrap itback up in that foil and then we’regoing to put the lid of the cooler on itit doesn’t need to be airtight I wouldactually just kind of let it sit rightover it a little a little bit of thatair come in and out that’s okay close itup but don’t make it completely airtightgive this an hour and you’re gonna havesome amazing beef ribs as soon as it’sready now that these beef ribs have hadan hour to rest let’s real quicklyrevisit what we’ve done today we gotthese seasoned up with salt peppergarlic powderwe took the smoker to 275 degrees we putit on for three hours let the smokereally soak into the meat we took it outwrapped it in foil with a little bit ofbeef broth put it back in for two morehours still holding the temp at 275we took our probe thermometer to checkit afterwards we were right at 2go to 203 which is exactly where we wantto be we knew that these beef ribs weredone we brought them in still left themin that foil put it into a dry coolerlet it rest for an hour that’s what’sgonna give us our good tenderizationthat’s what’s gonna let this meat holdits juices huge shut out while we’reright here big massive thank you toHaley home in Haley home calm for thecustom cutting board get one with yourlast name on it use code massive a checkout for an extra 15% off so time for themoment of truthlet’s cut into these ribs oh yeah[Music]pull it apart there Wow okay that looksawesome can you see this really goodthat looks awesomelook at this smoke ring we’ve got aroundit look at the juice I’m gonna bringthis up a little bit I mean you can seeit drift literally dripping down on tothe board this is awesome so let’s get apiece off of it I’m just gonna cut alittle piece from it[Music][Music]okay that’s why they call this brisketon a bone very tender extremely juicyagain getting the real strong hits ofthat hickory smoke that we put on it thesalt in the pepper is strong but like inthe way you want it because it’s a bigbite of meat you can see just on thesize that this is definitely no morethan one per person this is plenty toeat I mean in the flavor is justphenomenal I highly encourage you togive this a try just remember when yougo to the butcher make sure you ask forplate ribs shout out to the butcher thatwe went to here at TJ’s butcher blockand deli in Cleveland shout out theKevin for hooking us up and getting ussome awesome ribs if you decide to makeit please let us know send us yourpictures we’re on Instagram we’re onFacebook thanks for checking us out ifyou like it and you enjoy it please giveus a like please subscribe to thechannel leave us a comment we’ll talk toyou soonand we’ll see you on the next one[Music]