Dino Ribs on the Silverbac

[BruceB]

I've had a package of Dino ribs in the freezer for a while, and decided to cook them this weekend.

They are Prime grade from Wild Fork, 3 ribs, 7 lbs. . There was very little fat and silverskin to trim off the top, they're dry brining in the fridge ready to go on tomorrow, probably late morning. I made up a new batch of Big Bad Beef Rub for seasoning.

I'm undecided on whether to leave the plate intact or separate them into individual ribs. One rib has less meat on top, so it would cook faster I think.

[Donw]

Everyone has their preferences but I like to cut them into single ribs. That provides more area for rub and I can get each rib to the proper doneness without sacrificing the others because they are attached. Seems to also lessen the cook time needed.

[HawkerXP]

+1

[RonB]

And if ya separate them, ya get more bark.

Or you cut off the thin one and leave the other two intact. That way you could pull the thin one when ready and let the other two cook.

[Jfrosty27]

I’m doing the exact same thing tomorrow. Even from the same source. 6.75lbs. I do these often. I always leave the rack whole. Cooked on the Recteq at 250 until probing like butter. About 7-9 hrs. I wrap in butcher paper to rest in the kitchen oven on “keep warm” for 2 hours. Perfect every time.

[GolfGeezer]

Contrarian here. I like them cooked as one plate.

[texastweeter]

Same

[Huskee]

I do 'em full too. Guests always like to see the drama & crescendo of slicing.

[Draznnl]

I’ve always done them together, never tried individual ribs. Just my habit. They should be good either way. Have fun with the cook.

[Uncle Bob]

I'm in the whole plate cook camp as well. I've done a lot of those WF Primes and the third bone having less meat is common to all plate ribs regardless of source. These have so much intramuscular fat that it won't matter a bit that the smaller meat portion finishes ahead of the rest, it will still be succulent. Depending on how the air flows in your cooker, your placement, and attention to the process, that smaller portion may be a tad crustier on the bark, but shouldn't be excessive.

[BruceB]

The Dino Ribs were a resounding success! They were on the smoker for 8 hours, and rested for about 30 minutes before cutting and serving. My wife who states that beef is not her favorite, swore it was the best beef she had ever had, including many holiday Wellingtons, ribeye steaks, prime rib roasts etc.

[Michael_in_TX]

I need to try this on my Chimp!

[Sid P]

Nailed it!

[Huskee]

Excellent cook! Bravo.

[Bkhuna]

I'm in the "rather taste the meat not the seasoning" camp. I leave the slab whole and season judiciously. 2:2:1 SPG. the day before. That gives the salt time to penetrate and do its magic.

[Soonerpop]

Just one for me, thanks! Those look great!