Beef short ribs, the famous dino ribs, are brisket on a bone. Thick, marbled plate ribs that render into something spectacular. Set your dinner time below and the calculator plans the whole cook.
How long to smoke beef short ribs
At 225°F, plate short ribs run roughly eight hours to a 203°F pull, where the fat and collagen have fully rendered and the meat probes like butter. Hot and fast at 285°F brings it closer to six. They are thick, so give them time.
Simple is better
Beef short ribs need almost nothing: coarse salt and pepper (a Texas dalmatian rub), oak or post oak smoke, and patience. No wrap needed if you can ride the stall; the deep red smoke ring is a badge, not undercooking.
Beef short ribs on a pellet grill
225°F, fat side up, and let them go. A water pan helps the long cook. Pull at 203°F and rest at least 30 minutes before serving.
FAQ
What temp are beef short ribs done? 203°F, or wherever they probe like warm butter. Collagen needs that heat to melt into tenderness.
How long do dino ribs take? About eight hours at 225°F for meaty plate ribs. The calculator plans it to your rack.
Do you wrap beef short ribs? Optional. Wrap to speed through the stall and keep moisture, or ride it unwrapped for maximum bark.
How Much Beef Short Ribs Do I Need to Buy and Cook?
Fine-tune trim & cook loss
Lost to trim: - · lost to the cook: -
How Much Per Person (Serving Size Chart)
| Guests | Raw Beef short ribs (plate) to buy | Trimmed (on the smoker) | Cooked (served) | Good pick |
|---|---|---|---|---|
| 1-5 | 4.1 lb | 2.8 lb | 2.0 lb | - |
| 6-10 | 8.2 lb | 5.6 lb | 4.0 lb | - |
| 11-15 | 12 lb | 8.3 lb | 6.0 lb | - |
| 16-20 | 16 lb | 11 lb | 8.0 lb | - |
| 21-30 | 25 lb | 17 lb | 12 lb | - |
| 31-40 | 33 lb | 22 lb | 16 lb | - |
| 41-50 | 41 lb | 28 lb | 20 lb | - |
Raw weight to comfortably feed the top of each range at an average appetite (~0.40 lb cooked per person), no leftovers. Bump up a size for hearty eaters, light sides, or leftovers.
Beef short ribs (plate) prices this week (and the trend)
$7.67/lb average grocery feature price (week of Aug 1, 2026)
See prices for every cut → · How much should you buy? · Cooking for money? Price the whole job
Source: USDA Agricultural Marketing Service Market News weekly retail feature reports, tracked by MeatSmokingCalculator. Prices are advertised grocery features – your store will vary.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Dino Ribs | Slow and Low | 225°F / 107°C | ~8 hr | 203°F / 95°C |
| Dino Ribs | Hot and Fast | 285°F / 141°C | ~6 hr | 203°F / 95°C |
| Sous-Vide-Que | Slow and Low | 225°F / 107°C | ~27 hr | 165°F / 74°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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