Monday, May 30, 2022

Dino Ribs (also short ribs, beef back rib, and whatever else you can dream up) on the Big Green Egg

Surely we have exhausted all we can cook in our backyard adventures. Have we cooked it all? What else is there? Whale? baby seals? 

People of the world, we have not yet tackled beef ribs - correctly - I have several earlier posts as I tried to navigate this confusing subject. That said, why is buying beef ribs so confusing and why do they have so many names? How do I get those giant 3 rib slabs?

I've made what I think are both common errors when selecting the correct ribs and documented them in earlier posts. First, I bought the "short ribs" the ones that are cut up into the short pieces that everyone hates and is nearly impossible to smoke. The second mistake was the "shiners" the aggressively butchered not so meaty ribs. Both times I thought I was getting what we have in this post.

Beef short ribs are divided into two parts. The beef back ribs or part that is connected to the prime rib cut and the short plate. These ribs regardless are often cut up into many short sections that are sad and disappointing and I don't want to think about them. 

The Dino rib is what you are looking for. A meaty cut of the beef back rib generally a 3 rib slab that is the thing that Fred Flintstone would be proud to carry home and cook for Wilma.

look here for examples even though I got mine at my local butcher.

I'm still using my digiq on the BGE but now that I have a Traeger I have begun to itch for an updated version. Something that I can control and monitor via an app, remotely - like I can on the Traeger.


  • Slab of beef short ribs (Dino ribs)
  • Salt
  • Pepper
  • Attitude


Trim off excess fat and reserve it in an oven safe bowl to render the tallow while smoking.

Salt and pepper the ribs. Cook at 270 until the ribs are about 190 then pour over rendered tallow, wrap in butcher paper and continue cooking until the ribs are butter soft about 202. Rest for several hours in a cooler.

The bark looks great at 190. 

When the ribs feel like soft butter and the temp is around 202 or so it should be ready. 


I know what you are thinking. "I don't deserve this"

and you know what? - you don't. Neither do I. 

but go make it anyway, do it for America.

We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. unfortunately, we don't get a dime for this but still, it is one you want.

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.

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