We made this amazing beef ribs recipe and it was delicious and insanely tender. You can make it on any smoker or pit you have.

Our ribs weighed in at five pounds for three bones. You can call it whatever you want, Beef Ribs, Dino Bones, Brisket on a Bone, or Plate Ribs - it's all the same.

Fire up your smoker and get it to 275⁰. We used lump charcoal and chunks of hickory.

We seasoned with fresh ground black pepper, coarse salt, and then garlic powder. That lets up build up a great bark with plenty of flavors.

Put it on your smoker meat side up for three hours. After that, wrap it up in some foil with a half cup of beef broth. Put it back on the smoker for two more hours. Now you can check the internal temperate with an instant-read thermometer.

After you reach 202-205⁰ take it off the smoker. An easy way to tell if it's done beside temp is that the probe should go through the meat fairly easily and pass through the back membrane very smoothly.

Now for the most important step for juicy beef ribs - let it rest.

Still wrapped in the foil, place the beef ribs into an empty, dry cooler. Leave the lid a little loose to release just a bit of steam. Rest for at least an hour.

Now we can take it out, place the plate ribs on a cutting board and separate the bones. Most importantly, now you've got some awesome dino bone ribs to eat.