Ingredients:

  • 1 rack (2 kg / 4.5 lbs) Beef Plate Ribs (Dinosaur Ribs)
  • 2 Tbsp Yellow Mustard (for binder, optional)
  • 3 Tbsp Kosher Salt (coarse)
  • 3 Tbsp Black Pepper (coarse ground)
  • 2 Tbsp Smoked Paprika (Spanish style)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Brown Sugar (lightly packed)
  • 1 tsp Cayenne Pepper (optional)
  • ½ cup Apple Cider Vinegar
  • ½ cup Beef Stock (low sodium)
  • 2 Tbsp Unsalted Butter, cut into small cubes (for wrapping)
  • 1 cup High-quality BBQ Sauce (optional finish)

Instructions:

  1. Prep the Ribs: Flip the ribs bone-side up. Using a small knife or paper towel, remove the thin silver membrane (peritoneum) covering the bones. Trim any excessively hard or thick fat caps, leaving about ¼ inch (6 mm) of fat for moisture.
  2. Bind and Rub: Lightly coat the entire surface of the ribs with yellow mustard (this acts as a binder). Generously sprinkle the prepared Dry Rub mixture (Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Brown Sugar, Cayenne) over all sides, patting gently to adhere.
  3. Marinate: Place the rubbed ribs on a wire rack over a baking sheet, cover loosely, and refrigerate for at least 2 hours, or ideally, overnight.
  4. Preheat: Preheat your oven or smoker to 250°F (121°C). Maintain this temperature consistently using a secondary thermometer.
  5. First Phase Cook: Place the ribs (on the wire rack) directly into the preheated cooker. Cook undisturbed for 3 hours. The meat should start to retract from the bone tips, and a dark 'bark' (crust) will form.
  6. Spritzing (Optional): If the bark looks too dry after 2 hours, lightly mist the ribs with a mixture of water and apple cider vinegar every 45 minutes to maintain moisture.
  7. Check the Stall: After approximately 3 to 4 hours, the internal temperature will likely hit the 'stall' (around 150–160°F / 65–71°C). This is the optimal time to wrap.
  8. Prepare Wrap: Lay out two large sheets of heavy-duty foil or butcher paper. Place the ribs meat-side down. Drizzle the surface with half of the beef stock/apple cider vinegar mixture and dot the surface with the cubes of butter.
  9. Seal: Tightly wrap the ribs, ensuring a complete seal to trap the moisture. Return the wrapped ribs to the cooker.
  10. Final Cook: Continue cooking the wrapped ribs until they reach an internal temperature of 205°F (96°C). This usually takes another 1.5 to 2 hours.
  11. Tenderness Test: Crucially, check for 'probe tender'—the thermometer should slide into the thickest part of the meat with almost no resistance, feeling like soft butter.
  12. Sauce (Optional): If using BBQ sauce, unwrap the ribs, brush heavily with sauce, and place them back in the oven/smoker (unwrapped) for 15 minutes to allow the sauce to tack up.
  13. Rest: Remove the ribs from the cooker (keep them wrapped if they weren't sauced). Wrap them tightly in a thick towel and place them in an insulated cooler or turned-off oven for a mandatory 45 minutes to 1 hour to distribute the juices.
  14. Carve and Serve: Slice the ribs between the bones and serve immediately.