July Recipe of the Month

July 3, 2026

Texas-Style Smoked Dino Ribs

Nothing says Texas barbecue quite like a rack of slow-smoked Dino Ribs. With rich marbling, incredible flavor, and meat that practically falls off the bone, this cut is perfect for a weekend cookout with family and friends. Whether you're celebrating summer, gathering around the smoker, or simply trying something new from this month's bundle, this recipe is an easy way to enjoy one of our favorite cuts. Fire up the smoker, be patient, and let great beef do the talking!

Serves: 3–4
Prep Time: 15 minutes
Cook Time: 6–8 hours

Ingredients

• 1 rack Beaty Beef & More Dino (Plate) Ribs

• 2 tablespoons kosher salt

• 2 tablespoons coarse black pepper

• 1 tablespoon garlic powder

• Optional: 1 teaspoon smoked paprika

Instructions

1. Remove any loose pieces of fat or silver skin from the ribs, leaving most of the fat cap intact.

2. Combine the salt, pepper, garlic powder, and paprika. Coat all sides of the ribs evenly.

3. Preheat your smoker to 250°F using oak, hickory, or pecan wood.

4. Place the ribs bone-side down and smoke for 6–8 hours, or until the internal temperature reaches 200–205°F and a probe slides into the meat with little resistance.

5. Remove the ribs from the smoker and let them rest, loosely covered with foil, for 20–30 minutes.

6. Slice between the bones and serve immediately.

Serving Suggestions

Serve with smoked baked beans, potato salad, grilled corn, or creamy coleslaw for a classic Texas barbecue meal. Don't forget plenty of napkins; these ribs are meant to be enjoyed with your hands!