In this Traeger Smoked Beef Short Ribs recipe, we take large, meaty “dino” ribs from the beef plate, season them simply with salt, pepper, and garlic (SPG), and smoke them low and slow until tender and full of smoky flavor. These ribs are tender, rich, and a favorite for anyone who loves big, bold beef ribs cooked on a pellet smoker like a Traeger.
Traeger Smoked Dino Ribs
Beef ribs hold a special place in the barbecue world, and plate short ribs—often called “dino ribs” because of their size—are particularly satisfying. These come from the plate section beneath the ribeye and deliver rich beefy flavor and generous meatiness. When smoked properly, they develop a deep bark on the exterior and remain juicy inside.
Recipe Shopping List
Before you get started, gather these key ingredients. Quantities are listed later in the recipe card.
- Beef plate short ribs (dino ribs)
- Salt, pepper, and granulated garlic (SPG seasoning)
- Hard cider or apple cider (for spritzing while smoking)
How To Make This Recipe
Here is an overview of the smoking process so you know what to expect. Follow the full recipe card below for exact amounts and timing while you cook.
- Preheat: Heat your pellet grill or smoker to 235°F (about 113°C).
- Season & Smoke: Season the ribs with salt, pepper, and granulated garlic. Smoke unwrapped for roughly 5–6 hours, spritzing with cider every 30–45 minutes to maintain moisture and add a touch of sweetness.
- Wrap: Once the ribs have a deep bark and have smoked for several hours, wrap them tightly in pink butcher paper or foil and return to the smoker for another 1½–2 hours until probe-tender.
- Rest: Remove from heat and let rest 10–15 minutes so the juices redistribute.
- Serve: Slice between the bones and serve with your favorite barbecue sauce and sides.
Recipe FAQ
Place cooled slices in an airtight container or a resealable bag and refrigerate for 3–4 days. For longer storage, freeze portions for up to three months.
What’s the best way to reheat leftovers?
For best texture and flavor, remove meat from the bone and briefly sauté in butter or reheat gently in a low oven covered with foil. Air fryer or stovetop reheating works well for smaller portions. The microwave will work in a pinch but can dry the meat out.
What cut are dino ribs?
Dino ribs are beef plate short ribs. They differ from beef back ribs and are prized for their size and meat content.
Are dino ribs the same as plate ribs?
Yes—dino ribs are another name for plate short ribs.
Are dino ribs the same as back ribs?
No. Back ribs come from the section where prime rib and ribeyes are removed; plate ribs come from a lower section and are meatier.
Serve This With
- Smoked Garlic Mashed Potatoes
- Homemade Baked Beans
- Creamy Coleslaw
- Loaded Smoked Baked Potatoes
- Homemade BBQ Sauce
- Smoked Scalloped Potatoes
Traeger Smoked Beef Short Ribs — Recipe Card
Yield: 6 servings
Prep Time: 15 minutes · Cook Time: 7 hours · Total Time: 7 hours 15 minutes
Ingredients
- 3 pounds beef plate short ribs (dino ribs)
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 can cherry hard cider (or any sweet hard cider or apple cider)
Instructions
- Preheat your pellet grill or smoker to 235°F (113°C).
- Season the ribs liberally with salt, pepper, and granulated garlic.
- Place the ribs on the smoker and smoke unwrapped for about 5–6 hours. Every 30–45 minutes, spritz the ribs with a little hard cider or apple cider to keep them moist and add flavor.
- When the ribs have a rich bark, wrap them tightly in pink butcher paper or foil and return them to the smoker for another 1½–2 hours, or until probe-tender and they jiggle slightly when moved.
- Remove the ribs from the smoker and let them rest 10–15 minutes, then slice between the bones and serve.
Nutrition (Estimate per serving)
Calories: 667 · Total Fat: 41g · Saturated Fat: 17g · Trans Fat: 2g · Unsaturated Fat: 20g · Cholesterol: 211mg · Sodium: 441mg · Carbohydrates: 4g · Fiber: 0g · Sugar: 4g · Protein: 63g
Nutrition data provided here is only an estimate.
These Traeger smoked dino ribs are ideal for weekend cooks who want show-stopping barbecue with straightforward seasoning and reliable techniques. With patience and a consistent low temperature, the plate short ribs reward you with incredible flavor and satisfying texture. Grab some napkins and your favorite sides—this is one rack your guests will remember.