These aren’t your average ribs—beef plate ribs, also known as “Dinosaur Bones,” are meaty, rich, and absolutely show-stopping on the smoker. With a simple rub, low-and-slow cooking, and a bold sauce finish, you’ll create tender, juicy beef ribs that are as flavorful as they are massive.
Dinosaur Bones (aka Monster Beef Ribs)
Monster beef ribs are one of the most satisfying cuts to barbecue. Big bark, deep smoke flavor, and that classic “meat-on-the-bone” experience make these the centerpiece of any backyard cook.
Beef plate ribs aren’t just a visual statement—they’re also loaded with flavor and perfect for soaking up rubs and sauces. In this recipe, we keep it simple with a two-rub combo, low and slow smoke, and a hot honey BBQ glaze that takes it over the top. Whether you’re feeding a crowd or just want to BBQ like a boss, this one’s for you.
How to Make Dinosaur Bones (aka Monster Beef Ribs)
Preparation
Preheat your smoker to 225°F.
Remove the ribs from their packaging and give them a quick rinse to wash off any bone fragments or grit. Pat them dry thoroughly with paper towels.
Leave the membrane on—it helps the bones stay intact after cooking. Rub the ribs all over with steakhouse-flavored grilling oil to help bind the seasoning.
Apply a liberal coat of White Lightning, followed by a generous layer of Fergolicious SPG LUV rub. Let the seasoning sit for 30 minutes to set before placing the ribs on the smoker.
Smoke the Ribs
Place the ribs on the smoker, bone side down, and insert a probe thermometer into the meat.
Smoke at 225°F until the internal temperature reaches about 180°F. You don’t need to spritz unless parts of the meat start looking too dark—then use apple cider vinegar to slow browning.
Wrapping the Ribs
If the ribs are cooking slower than expected or you want to speed things up near the end, wrap them in foil once they hit 180°F internal. No added liquid is needed—just wrap tight and return them to the smoker.
In the wrap, the ribs should climb to 205°F within about an hour, making them tender and ready to rest.
Resting the Ribs
Remove the ribs from the smoker at 205°F and rest them on the counter for 30 minutes, still wrapped.
After resting, slice the ribs between the bones. This is the best time to add sauce and seasoning to each side of the bone for maximum coverage.
Finishing
Sprinkle Happy Endings finishing rub over the sliced ribs and let them sit for a minute.
Mix up your finishing sauce using a blend of Hive on Fire Hot Honey and Blues Hog Smokey Mountain BBQ Sauce. The combination gives you sweet heat with a glossy finish—perfect for these big, bold ribs.
Best Beer To Pair With Monster Beef Ribs
Imperial Stout
Big, roasty, and full of body—perfect for standing up to the rich beef flavor.
Texas Bock
Malty and smooth, with just enough bitterness to balance the fattiness of the ribs.
Smoked Porter
Pairs beautifully with the smoky bark and caramelized BBQ sauce.
Dinosaur Bones (aka Monster Beef Ribs)
Equipment
- Sturdy Roll of Tin Foil
- Hickory Wood Pellets
- Large Baking Sheet or BBQ Tray
- BBQ Tongs
- Louisiana Grills Black Label 1000
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Fireboard 2.0 Thermometer
Ingredients
- Preheat smoker to 225°F.
- Rinse and pat dry ribs.
- Rub with grilling oil White Lightning, and SPG LUV rub.
- Let seasoning set for 30 minutes.
- Smoke bone-side down until 180°F internal.
- Wrap in foil optional and cook to 205°F.
- Rest ribs for 30 minutes.
- Slice between bones.
- Sprinkle Happy Endings rub glaze with Hot Honey + Blues Hog BBQ Sauce.
- Serve and enjoy!
Dinosaur Bones (aka Monster Beef Ribs) FAQs
What type of ribs should I buy for this recipe?
Look for Beef Plate Ribs, not back ribs. Plate ribs have the thick “meat on top” structure you want for true dinosaur bones.
What kind of wood pellets work best?
Use strong smoke woods like Hickory, Mesquite, Competition Blend, or Charcoal pellets. Mild fruit woods will get lost against the rich beef flavor.
Is this recipe gluten free?
Yes! All rubs and sauces listed here are gluten free—perfect for gluten-intolerant guests.
My ribs don’t have much meat—what gives?
You likely bought beef back ribs, which come from the ribeye section and have less meat. Ask your butcher specifically for beef plate ribs.
I want fall-off-the-bone ribs. How do I adjust the cook?
Wrap your ribs in foil for the final 2–3 hours of the cook. This will help break down the connective tissue and loosen the bones. For a boneless version, use beef short ribs.
What temp are beef ribs done?
Aim for an internal temp of 205°F, but the true test is tenderness. A probe should slide in like butter when they’re ready.