Garlic rosemary beef ribs | Homesick Texan

Garlic rosemary beef ribs

Over the past year, as I’ve been learning to cook meat on a smoker, I’ve had the revelation that smoking meat is not much different from cooking meat in an oven. The outcome is a bit different, as the smoke will bathe the meat in its woody, sweet flavor, but the process is similar.

One cut that is easy to prepare on a smoker is a rack of full beef plate ribs, also known as dino ribs. When I picked up a rack recently at the store, I was curious how my new skills would . . .


Thank you for reading!

This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post:

Similar Posts