Go Back

Chile Honey Glazed Beef Dino Ribs

Beef dino ribs with chile dry rub smoked to 175°F, sauced with chile honey butter, finished to 203°F probe tender, and sliced thin on the bone.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

Beef:
  • 1 rack beef dino ribs 3-4 bones, 8-10 lbs
  • Neutral oil or yellow mustard optional binder
Chile Dry Rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1½ tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chile powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
Chile Honey Butter Sauce:
  • ½ cup honey
  • 3 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • Pinch of salt

Method
 

  1. Leave membrane intact on bone side of ribs. Remove silver skin from meat side only to expose meat. Trim hard fat deposits but leave marbling.
  2. Optional: Lightly coat ribs with neutral oil or yellow mustard as binder. Mix chile rub ingredients and season ribs generously on all sides, pressing firmly. Let rest at room temperature while smoker preheats.
  3. Preheat smoker to 275°F with oak or hickory. Place ribs bone-side down on grates. Smoke until internal temperature reaches 175°F, approximately 4-5 hours.
  4. While ribs smoke, make sauce by combining honey, butter, apple cider vinegar, chipotle powder, smoked paprika, and salt in saucepan over low heat. Simmer 2-3 minutes until smooth and glossy.
  5. At 175°F, transfer ribs to foil tray. Pour all chile honey butter sauce over ribs. Return to smoker at 275°F. Continue cooking until ribs reach 203°F internal and are probe tender, approximately 2-2.5 hours more.
  6. Remove from smoker and rest 15-20 minutes tented with foil. Slice thin on the bone on a bias without separating individual bones. Drizzle with reserved sauce from tray and serve immediately.

Notes

Leave bone-side membrane on for protection during long cook. Remove meat-side silver skin for seasoning penetration. Sauce at 175°F instead of at end so it cooks into meat and caramelizes. Pull at exactly 203°F when probe tender - slides in like soft butter. Slice thin on bias through meat and bone for maximum tenderness and presentation. Don't separate into individual bones. Oak or hickory provide best smoke flavor for beef.

Tried this recipe?

Let us know how it was!