Smoked Dino Beef Ribs with Chimichurri
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SERVINGS
PREP TIME
COOK TIME
Beef ribs are hands down one of the best bites in all of BBQ. When they’re done right, nothing else compares rich, beefy, juicy, and packed with deep smoke flavour. One of the things I love most about beef ribs is how many different ways you can cook them. Hot and fast, low and slow, wrapped early, spritzed, or left alone they’re incredibly forgiving if you trust the process.
This cook was actually my first time not spritzing or wrapping at all during the smoke. I let the ribs ride the entire cook, built a strong bark, and only wrapped them at the very end with beef tallow once they were fully done. The result? Tender, juicy ribs with incredible flavour and texture proof that sometimes keeping it simple is the move.
INGREDIENTS
Beef Ribs
- 1 plate of beef short ribs (Dino ribs, 4 bones)
- Olive oil (binder)
- Meatkingz Texas Reign (generous coating)
- ½ cup melted beef tallow (for wrapping)
Prep Note:
Trim excess fat and remove the silver skin. Do not remove the membrane it helps hold the ribs together during the long cook.
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced (adjust to taste)
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp Meatkingz Beef Dynasty
COOKING INSTRUCTIONS
1. Prep the Ribs
Lightly coat the beef ribs with olive oil to act as a binder. Season generously on all sides with Meatkingz Texas Reign, pressing it into the meat.
2. Fire Up the Smoker
Set your Weber Searwood XL to 300°F.
Once stabilized, place the ribs directly on the smoker, bone-side down.
3. Smoke
Smoke uncovered at 300°F for 5–6 hours.
- No spritzing
- No wrapping early
- Let the bark set naturally
Cook until the internal temperature reaches around 200°F and the probe slides in with little resistance.
4. Wrap & Rest
Remove the ribs from the smoker. Pour ½ cup melted beef tallow over the ribs, then wrap tightly in foil.
Place the wrapped ribs into an empty cooler and rest for 1–2 hours.
This step is crucial it allows the meat to relax, reabsorb juices, and become insanely tender.
5. Make the Chimichurri
In a bowl, combine:
- Parsley
- Garlic
- Red wine vinegar
- Olive oil
- Meatkingz Beef Dynasty (or Texas Reign)
Mix well and let it sit for at least 15 minutes to let the flavors come together.
Serving
Unwrap the ribs, slice between the bones, and spoon chimichurri generously over the top or serve it on the side for dipping. Expect ultra-juicy meat, deep beef flavour, and a fresh, herby punch in every bite.
Meatkingz Chef’s Tip
Cooking beef ribs at 300°F gives you the best of both worlds — strong bark development and a rich, rendered interior without dragging the cook out all day. The tallow rest is the secret weapon that takes these ribs from great to unforgettable.
If you give this recipe a try, make sure to tag me and follow @Meatkingz on social media. I love seeing how you cook with my rubs, and I regularly feature your cooks, repost your content, and support the community that supports Meatkingz. Fire up the grill, cook with confidence, and let’s keep building this BBQ family together.
Looking for more delicious recipes?
Looking for more delicious recipes?
Hi, I’m Ziad!
Born in Lebanon and raised in Canada, I know the value of resilience. My family and I were homeless for four years before starting over in Canada, and that experience taught me to never give up. In 2019, I founded Meatkingz to share my love for food and bold flavors with the world. From humble beginnings, I now aim to inspire others to chase their passions, stay hungry, and keep pushing forward — no matter what life throws your way.
