Massive, meaty beef ribs with a primal look, made for a long day on the smoker.
This showpiece cut is also known as dino ribs and brisket on a stick. Salt, pepper and low heat are all they need; then get ready for the best bite in barbecue.
Smoke the rack whole. Season it with salt and pepper, set it meat side up at 285F, and leave it unwrapped. Plan on eight hours or more and go by feel: it is done when a probe pushes in like soft butter, about 203F between the bones. Rest the rack at least 30 minutes, then cut it into three ribs.
For a braise, keep the rack whole or cut it between the bones into three ribs. Sear the meat hard, add stock and onions to come partway up the ribs, put the lid on and keep the heat low until a fork slides in easily, about three hours.
Your order, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Plate
Plate short ribs come from the short plate, the section just below the rib primal, and are cut from ribs six, seven and eight. The main muscle on them, the serratus ventralis, covers those three bones and thins out from the ninth rib on. The bones are wide and oval. Ours stay whole as one 3-bone rack per package, and each animal gives only two racks.
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