MASSIVE Slab of Texas Beef Dino Ribs

Ingredients

• 8 lb Beef Ribs (full slab) (Trim hard fat from the top; keep a thin layer for flavor)
• 2 tbsp Olive Oil (Extra‑virgin, for coating the meat)
• 2 tbsp Kosher Salt (Seasoning)
• 1 tbsp Black Pepper (Freshly cracked if possible)
• 1 tbsp Garlic Powder (Adds subtle garlic flavor)
• 2 lb Post Oak Wood Chunks (Provides classic Texas oak smoke; soak 30 min if desired)
• 1 roll Aluminum Foil (Heavy duty for wrapping ribs)

Instructions

1. Trim the Ribs

   Place the 8‑lb slab on a cutting board and trim away the hard, thick fat cap, leaving a thin layer for flavor.

   Time: PT10M

2. Oil and Season

   Brush the entire slab with olive oil, then sprinkle evenly with kosher salt, black pepper, and garlic powder. Pat the seasoning into the meat.

   Time: PT5M

3. Preheat the Smoker

   Load the smoker with post oak chunks, add water pan if desired, and bring the temperature to a steady 225°F.

   Time: PT30M

   Temperature: 225°F

4. Initial Smoke (Unwrapped)

   Place the ribs bone‑side down on the smoker grate. Smoke for about 4 hours, or until the internal temperature reaches 175°F.

   Time: PT4H

   Temperature: 225°F

5. Wrap in Foil

   Remove the ribs, lay out a large sheet of heavy‑duty foil, and tightly wrap the slab, sealing the edges to trap steam.

   Time: PT5M

6. Second Smoke (Wrapped)

   Return the foil‑wrapped ribs to the smoker and continue cooking for 3.5 hours, or until the internal temperature reaches 203°F.

   Time: PT3H30M

   Temperature: 225°F

7. Rest the Ribs

   Remove the foil‑wrapped ribs from the smoker and let them rest, still in foil, for 1.5 hours. This allows juices to redistribute.

   Time: PT1H30M

8. Slice and Serve

   Unwrap the ribs, slice between the bones into individual portions (about 2 lb per rib), and serve immediately.

   Time: PT10M

Nutrition Facts

Calories

1500

Protein

120 g

Carbohydrates

0 g

Fat

100 g

Fiber

0 g