How to Smoke Beef Ribs (Dino Ribs)
In Lockhart, Texas, barbecue isn't a trend, it's tradition. At Black's BBQ, pitmaster Barrett Black takes you behind the scenes to show how they make their iconic giant beef ribs using just salt, pepper, and smoke. "We've been doing things the old-fashioned way since 1932, before it was called old-fashioned, that was just called barbecue." This video breaks it all down so you can bring that same timeless technique to your own backyard smoker.
Watch the Step-by-Step Process
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At Black's BBQ in Lockhart, Texas, giant beef ribs are more than a menu item—they're a symbol of nearly a century of barbecue tradition. In a recent YouTube video, fourth-generation pitmaster Barrett Black shares exactly how they prepare their iconic beef ribs and how you can bring that same smoky magic to your backyard. From seasoning to slicing, every step is rooted in simplicity, patience, and family legacy.
“We've been doing things the old-fashioned way since 1932—before it was called old-fashioned, that was just called barbecue,” Barrett says, standing beside the brick smoker his grandfather built in the 1940s.
Let's walk through the key lessons from the video, straight from the pit at Black's.
Choose the Right Cut—and Don't Overthink It
Barrett starts by selecting a rack of beef ribs similar to what you'd find at a grocery store. The most important thing isn't perfection, it's intramuscular marbling. That's the fat that runs through the meat, not just on top, and it's what gives the ribs their rich, juicy texture.
Don't worry about a pretty fat cap or clean edges. The flavor lives inside. And unlike brisket, these ribs don't need heavy trimming. At Black's, they leave the back membrane intact and don't bother removing the silver skin; it all breaks down or crisps up beautifully during the cook.
Season Simply and Let It Rest
The rub at Black's is as classic as it gets: table salt, black pepper, and a touch of red pepper. Barrett explains that table salt works better than kosher salt for their method—it dissolves more consistently and penetrates deeper into the meat.
After applying a light, even layer of seasoning, the ribs rest overnight in the fridge. This allows the salt to draw out moisture, dissolve, and then be pulled back into the meat, deeply seasoning and tenderizing it.
Smoke Low and Steady—No Fancy Gear Required
Wondering how to cook beef ribs? You don't need a custom brick smoker to get great results at home. While the pit at Black's stays around 275°F, Barrett encourages home cooks to start around 225°F if they're still learning fire management. The goal is a consistent, even temperature.
Don't open the smoker too often,“‘Cause if you're looking, you ain't cooking,” he says.
Let the heat and smoke do the work. And while Black's doesn't wrap their smoked beef ribs, Barrett explains that butcher paper or foil are valid home options, depending on whether you want to retain more moisture or control smoke exposure.
Check for Tenderness, Then Let It Rest
Beef ribs are ready when you see shrinkage around the bones and the meat feels probe tender—meaning a thermometer or skewer slides in and out easily, like butter. That usually happens around 200–205°F, but it's the feel that matters more than the number.
Once they're off the smoker, resist the urge to slice right away. Let the ribs rest for at least an hour, allowing the juices to redistribute. When it's time to carve, flip the ribs meat-side up to protect the bark, and slice gently between the bones.
The result? A smoky, juicy, fall-apart rib with perfectly rendered fat and a flavorful, crackly underside membrane.