By Steven Raichlen
October 9, 2026
Greetings from the hallowed grounds of Barbecue University®, nestled within the picturesque Alisal Ranch in Solvang, California. It is here, amidst the sun-drenched landscapes and the aroma of woodsmoke, that we embark on our culinary journeys. And what better way to ignite the senses and set the tone for our first class than with an undisputed titan of the barbecue world: the "dino bone." Also known by aficionados as brontosaurus bones, beef plate ribs, or simply, the "big bad beef rib," this colossal cut of meat is a testament to the philosophy that, when it comes to barbecue, sometimes bigger truly is better.
The beef plate rib is not merely a cut of meat; it is an experience. It embodies the very essence of what makes slow-cooked beef so profoundly satisfying. Imagine the unparalleled richness and unctuousness of a perfectly smoked brisket point, but with the primal, satisfying chew of a hearty sparerib. This is not a fanciful comparison; it is the inherent reality of this magnificent cut. A single beef plate rib can tip the scales at a staggering two pounds or more, possessing the inherent power to comfortably feed two hungry individuals. When encountered on a restaurant menu, these behemoths can command prices upwards of $50 for a solitary rib – a testament to their desirability and the skill required to master their preparation. Today, I will guide you through the process of bringing this spectacular, primal barbecue masterpiece to your own backyard, allowing you to revel in its glory for a mere fraction of that restaurant price.
The Anatomy of a "Dino Bone": Understanding Beef Plate Ribs
Before we delve into the smoky depths of preparation, it is crucial to understand what constitutes these impressive "dino bones." These are not your average ribs. Beef plate ribs are meticulously carved from the lower portion of a steer’s ribcage, specifically from rib bones numbered 6, 7, and 8. In the precise language of the butcher, they are often referred to by their Meat Pricing Standards (MPS) or North American Meat Processors Association (NAMP) designation: 123A. This particular section of the ribcage yields a substantial slab, often comparable in size to a laptop computer, typically weighing between six and eight pounds. This inherent size and marbling are what contribute to their legendary tenderness and deep flavor when cooked low and slow.
For this unparalleled barbecue adventure, we are proud to partner with Porter Road, a Nashville-based purveyor of exceptional meats and a trusted online butcher shop. Porter Road has built a formidable reputation for sourcing and delivering pasture-raised meats that are rigorously free from antibiotics and hormones. Their commitment to quality extends to their meticulous dry-aging process and the artful hand-cutting of each piece of meat. I personally rely on Porter Road for my barbecue needs whenever possible; their dedication to providing first-rate products is unwavering. For those eager to experience the difference, Porter Road is offering a special incentive to Barbecue Bible readers: use the code BarbecueBible at checkout to receive a generous 15% discount on your first order. This is an opportunity to elevate your home barbecue game with some of the finest beef available.
The Art of the Smoke: Mastering the "Dino Bone"
Once you have procured your magnificent beef plate ribs, the next step is to prepare them for their smoky destiny. I advocate for cutting the slab into individual bones. This seemingly simple act unlocks a world of enhanced flavor and texture. By separating the ribs, you increase the surface area exposed to the smoky embrace of your grill, allowing for a more profound infusion of woodsmoke and the development of a richer, more complex "bark" – that coveted crust of seasoned, caramelized meat.
My approach to seasoning these behemoths is one of elegant simplicity, allowing the inherent quality of the beef to shine. I rely on the foundational pairing of coarse salt and freshly cracked black peppercorns. To this robust base, I often add a whisper of garlic powder and a pinch of dried oregano. This blend, I must confess, is remarkably close to the secret formula for my renowned Steven Raichlen’s Planet Barbecue Brisket Rub, a seasoning that proves to be an equally stellar companion to these "dino bones." The beauty of this minimalist approach is that it highlights the rich, beefy essence of the meat, rather than masking it.
The cooking vessel for your "dino bones" can be as varied as your barbecue arsenal. Whether you possess a dedicated smoker, a versatile kamado grill, a precise pellet grill, or even a well-managed charcoal grill, the principles remain the same. (Regrettably, achieving the nuanced smoke required for this cut on a gas grill is considerably more challenging.) The critical initial step is to preheat your chosen cooking apparatus to a consistent temperature of 250 degrees Fahrenheit. At this point, introduce your preferred wood – be it chunks or chips – following the manufacturer’s instructions for adding more wood hourly to maintain that essential smoky aroma.
However, the most crucial ingredient in this slow-and-low process is time. And for "dino bones," we are talking about a significant investment of it. These colossal ribs require a minimum of eight to ten hours of dedicated cooking time. Following this lengthy smoking period, an additional one to two hours of resting in an insulated cooler or wrapped in a barbecue blanket is paramount. This resting phase allows the internal juices to redistribute throughout the meat, ensuring unparalleled tenderness and moisture.
Knowing When the Beast is Tamed: Gauging Doneness
The question inevitably arises: how does one determine when these formidable "dino bones" have reached their peak of perfection? The visual cues are your first indicators. The meat will have noticeably shrunk back from the ends of the bones, typically by about two inches. More importantly, the texture of the meat itself will be profoundly soft and yielding to the touch, a testament to the collagen breakdown that occurs during the long cooking process. For the most precise measurement, an instant-read thermometer is your invaluable ally. When the internal temperature registers approximately 200 degrees Fahrenheit, you can be confident that your "dino bones" have achieved their succulent zenith.
The Unadorned Feast: What to Serve with "Dino Bones"
When it comes to accompanying "dino bones," my personal inclination is to embrace their unadulterated glory. The complex interplay of rich beef, assertive salt, pungent pepper, and the subtle embrace of woodsmoke is, in my estimation, a symphony of flavors that requires no embellishment. I find immense satisfaction in savoring each bite, allowing the primal essence of the meat to dominate the palate.
However, my esteemed wife, Mrs. Raichlen, possesses a discerning palate that often favors a touch of saucy accompaniment. For those who, like her, appreciate a complementary glaze, I would not hesitate to recommend my Chipotle Molasses Barbecue Sauce. Its smoky heat and sweet undertones can provide a delightful counterpoint to the richness of the beef.
Thus, presented here are the Barbecued "Dino Bones" in all their magnificent, beefy splendor. This is a dish that not only stands tall but actively challenges the reign of brisket, offering a barbecue experience that is both profoundly satisfying and undeniably primal. Prepare to be amazed.
Barbecued "Dino Bones" Recipe
Yields: 4 servings
Prep time: 15 minutes
Cook time: 8-10 hours
Ingredients
- 2 to 3 bone-in beef plate short ribs (approx. 2 lbs each), often called "dino bones" or "brontosaurus ribs"
- 2 tablespoons coarse salt (such as kosher or sea salt)
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Wood chunks or chips for smoking (hickory, oak, or mesquite are excellent choices)
Equipment
- Smoker, kamado grill, pellet grill, or charcoal grill
- Charcoal or wood for fuel
- Instant-read thermometer
- Insulated cooler or barbecue blanket
Instructions
- Prepare the Ribs: If your beef plate ribs are still attached as a slab, carefully cut them into individual ribs. This will allow for better seasoning penetration and smoke absorption. Trim any excessive hard fat, but leave a good layer for moisture and flavor.
- Season Generously: In a small bowl, combine the coarse salt, black pepper, garlic powder, and dried oregano. Rub this seasoning mixture generously all over each beef rib, ensuring even coverage.
- Preheat Your Cooker: Prepare your smoker, kamado, pellet grill, or charcoal grill for indirect cooking. Aim for a consistent temperature of 250°F (121°C). Add your chosen wood chunks or chips to the fire.
- Smoke Low and Slow: Place the seasoned beef ribs directly on the cooking grate of your preheated cooker, ensuring they are not directly over the heat source. Close the lid and maintain the temperature at 250°F. Add more wood every hour to maintain a consistent smoky aroma.
- Monitor for Doneness: Continue to smoke the ribs for 8 to 10 hours, or until the meat has pulled back significantly from the bone ends (approximately 2 inches) and is tender when probed with a fork or skewer. The internal temperature should register around 200°F (93°C).
- Rest is Best: Once the ribs have reached their desired doneness, carefully remove them from the grill. Wrap them tightly in butcher paper or foil, and then place them in an insulated cooler or wrap them in barbecue blankets. Let them rest for at least 1 to 2 hours. This crucial resting period allows the juices to redistribute, resulting in incredibly moist and tender meat.
- Serve and Savor: Unwrap the "dino bones" and serve them whole or cut into individual portions. Enjoy the rich, smoky flavor of this ultimate barbecue indulgence. For those who desire a sauce, serve with your favorite barbecue sauce on the side.
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