The beef ribs in question are referred to as Beef Dino Ribs, Chuck Short Ribs, Chuck Plate Ribs and many other names. These giant Ribs are found underneath the Chuck roll. Very well marbled with a high fat content, a great low and slow cook will create a masterpiece. A simple seasoning blend that's salt and pepper forward will do just fine. One of these racks were done with my homemade All Purpose blend:

• 2 tbsp kosher salt

• 4 tbsp coarse pepper

• 2 tbsp granulated onion

• 2 tbsp granulated garlic

  If you would like to try something a bit more spicy and colorful, here's another blend that worked really well with beef, but is a chicken and pork star.

  Spice Rub #2:

• 4 tbsp coarse smoked seasalt

• 4 tbsp coarse ground smoked peppercorns

• 2 tsp ancho chili powder

• 1 tsp Chipotle powder

Directions

1. To get the Ribs prepared, remove most of the hard silverskin with some fat, but try not to damage The meat too much. For the best results you should dry brine. There is an article here about it.

   If you don't have time to dry brine, try it the next time!

2. Set your smoker to between 250-275 indirect smoking, and for these ribs pecan and mesquite wood accompanied the charcoal.

3. Smoke for about 4-5 hrs until the ribs develop a nice bark.

4. Wrap in butcher paper or aluminum foil and cook further until the meat is probe tender.

5. Rest in a cooler for about ½ hour and then serve.