Beef Ribs

Two Legendary Cuts. One Ranch.

Raised on open pasture at Bug Out Ranch, our beef ribs are the kind of cut that commands attention — whether you're smoking low and slow or braising until fall-off-the-bone tender. We offer two distinct cuts so you can choose the experience that fits your cook.

Dino Ribs (Plate Ribs) 

These are the showstopper. Cut from the beef plate, Dino Ribs are massive, marbled, and built for the smoker. A thick cap of intramuscular fat renders down over hours of low heat, producing a bark-crusted exterior and a rich, beefy interior that pulls clean from the bone. One rack feeds a crowd and makes a statement doing it.

• Best for: offset smoker, pellet grill, or low-and-slow BBQ
• Cook time: 8–12 hours at 225–250°F
• Serves: 3–5 people

Beef Short Ribs 

Cut from the chuck, our Short Ribs are deeply marbled and incredibly versatile. Braise them in red wine and aromatics for a Sunday dinner centerpiece, or smoke them for a more compact version of that classic beef rib experience. The fat-to-meat ratio is exceptional — rich, unctuous, and satisfying in every bite.

• Best for: Dutch oven braise, slow cooker, or smoker
• Cook time: 3–4 hours braised or 6–8 hours smoked
• Serves: 2–3 people per pack

All cuts are pasture-raised, hand-trimmed, and vacuum-sealed fresh from the ranch.