Sunday Fun-day! Dualing Dino Ribs

[realdocBBQ]

My only real chance left to truly smoke something for the family members visiting from out of the country, they'll be leaving on Friday, so I decided to do it up right. Got 2 racks of dinos at Costco yesterday, just a smidge under 12 lbs total (the eye rolls from The Wife were on point):




Starting early, and this is my motto for today - I have this set up right next to my back door so I can see it as I head out:




On to the meat!!!

Pre-trim:




Post trim:




Seasoned up:




Decided to use the Camp Chef Smoke Vault 24" today, looking for a little heavier smoke profile and a little darker crust:






Definitely a little more smoke than my Yoder pellet smoker, though it has settled down some now - this was at the beginning with a pan full of apple chunks. I didn't have any others on hand.




Still have 1/3 of a pork belly in the freezer that is salt & peppered, so I'm debating pulling that out, too. I might do half pork belly burnt ends and half plain S&P & smoke. Should be about 3 lbs, so 1½ lbs of each would be some interesting appetizers to compare, eh?

Stay tuned... more to come, pics and evaluation of the crust, pork going on and even my first attempt at using Wagyu tallow with the wrap!

Here's my Fireboard link to the live cook data:

https://share.fireboard.io/119B29

I thought I'd seen on here where someone was able to actually embed the live Fireboard share - anyone able to tell me how to do that?

[hoovarmin]

I sure wish our Costco would carry plate ribs.

[HawkerXP]

+1

[STEbbq]

Hello fellow Dino rib smoker! Mine went on about 8:15am here (bit more than a hour ago).

Wild Fork prime cut and about 5.5 pounds with a SPOG rub.

[CaptainMike]

Careful, your guests might move in for good!

[rlozinak]

That does look like it will come out good!

[Reds Fan 5]

This is next on my first cook list. I’ve never seen them at our Costco. Great score.

[theroc]

Looks great! Lot of smoke. We usually start with just a couple of wood chunks on our smoke vault and add more as they burn down. Looking forward to see the finished product.

[texastweeter]

See, I'm the opposite. Load the tray up fully at first. Move the unburnt pieces towards the center as they ash, then add a chunk or two at a time for the rest of the cook.

[DaveD]

Those look fabulous! Good luck with the cook.

[Michael_in_TX]

Did you move the probe in one of them? They were tracking pretty closely with each other, then diverged a little after noon. (Also, this has been kinda fun watching cook online!)

[realdocBBQ]

I did change out the probes for longer ones when I wrapped - that's probably the difference.

[realdocBBQ]

Updates - sorry so late - explanation to follow...


Beef ribs at ~9AM:




Beef ribs about 10AM:





Decided to add a couple of racks of St. Louis cut pork ribs, all squared off and a bit of a 'bonus' from each set on the side:



You can see the beef ribs wrapped up there, as noted above, they were wrapped and 'reprobed' with longer probes around noonish. Wrapped in butcher paper (obviously) and generously coated with wagyu beef tallow - my first ever use of this product, so I have high hopes for the outcome!


Also added a hair over 3 lbs of pork belly burnt ends, gave them about.... 2 hours of pretty decent smoke:




Now those are panned up with brown sugar, agave and butter. Ribs are also wrapped - did that at 2 hours or so, has been an hour and a half now, will be unwrapping them in maybe 20 minutes to 'firm them up' a little bit, so they don't go too mushy.


And here's the explanation for the delay in the updating - sorry for the inattention, but with all that's going on, replacing fly traps, chasing cats out of our tree, supervising the washing of the dog and generally sitting out an enjoying a few of the below items, it's been a bit of a day.



Beef ribs are off and resting in cooler, St. Louis about to be unwrapped and burnt ends will be finishing somewhat soon. I hope. Should be quite a feast!


I gotta say, I'm really liking this little Camp Chef Smoke Vault 24" - I can get some really good smoke from it, and some great color on my cooks! Looking forward to seeing how the St. Louis come out, too.

Cheers!

[MsTwiggy]

Everything looks amazing!! I really need to try burnt ends!! 🔥🔥🔥♥️🐿

[Clawbear57]

Sounds like a full day. Hope it all ate good.

[texastweeter]

I love mine. Gets WAY more use than the stick burners and charcoal pits on the trailers.

[Dadof3Illinois]

I've had my smoke vault around 8+ years now and really like it. I've replaced the entire bottom burner system once and it could use it again. People look down on the use of propane smokers until they taste the food...LOL.

[realdocBBQ]

Only complaint I've got about the Smoke Vault thus far is grease management. I'm going to build a raised platform on wheels for it, and I'm going to try to figure out some way to put a grease catcher underneath somehow.