Dino Ribs--My First Time

[PGH_RAM]

I defrosted a plate of Wild Fork Angus beef dino ribs last week. I woke up early today to get them on the fire. I've been nervous about making them, because they weren't cheap and I've never smoked a whole plate before, only English cut sections of short rib.

I set up a 2x1 snake in my Weber kettle with a few chunks of post oak.



I had to trim the plate a little bit, but not too much. There was a little bit of excess fat on top, and a swath of silver skin.





Since it's my first time smoking Angus beef, I decided to season it simply with SPG (4 parts Diamond Crystal kosher salt, 2 parts Costco coarse ground black pepper, 1 part Penzey's granulated garlic) so nothing will interfere with the taste of the meat.





This is also my first time using the new RFX Gateway and one of the RFX Meat probes. So far they've worked well. I'll do a more thorough write up about them on the RFX thread RickyBobby started.







I'll post more about the cook as the day progresses. So far, three hours in, the ribs smell great!

[mrichie1229]

You're off to a great start PGH_RAM!

[Sid P]

Looks great, but it’s time for an “in process” pic 😉👍.

[GolfGeezer]

I have smoked these WF dinos a number of times, most recently on my SnS Kettle. I run the cooker at 260-275*. When the IT hits the stall, about 160-ish, I foil boat (not wrap). The boat helps push it past the stall while maintaining the bark. Probe tender or about the same as a brisket flat - 195*-205*. Hold them for an hour or two wrapped. They usually take about 6-7 hours to get to temp, but could take less or more (usual meat disclaimer!). Enjoy!!

[Steve B]

You got this. Everything is looking great so far.

[captainlee]

I never have smoked them, looking forward to learning what you are doing.

[PGH_RAM]

Sid P Ask and ye shall receive!

[Sid P]

Lookin good! Now I can almost smell them!

[Jabbur]

Those are looking great!

[Sid P]

I have smoked these WF dinos a number of times, most recently on my SnS Kettle. I run the cooker at 260-275*. When the IT hits the stall, about 160-ish, I foil boat (not wrap). The boat helps push it past the stall while maintaining the bark. Probe tender or about the same as a brisket flat - 195*-205*. Hold them for an hour or two wrapped. They usually take about 6-7 hours to get to temp, but could take less or more (usual meat disclaimer!). Enjoy!!

What he said. This is a copy & paste from the set I smoked last December on a nice 40-something degree day:

"An hour at 200° and 5:29 at 275° for a total of 6:29. The all important rest will be 2-2.5 hours."

[RickyBobby]

Looking like an awesome cook, brother!

[Jfrosty27]

As I have posted many times, my favorite type of Q. I do them often. So easy. I hit them generously with Meatheads Red Meat Rub and toss in the fridge overnight. Then on the Recteq at 7:00 AM at 250. I ignore them for 7 hours and the just probe for tenderness until they’re like butter. Usually 8-9 hours. Last step is to wrap in butcher paper and hold in the kitchen oven on “keep warm” for 2-4 hours. Then beef nirvana. Enjoy!!

[RonB]

Looks like you got this.

[Draznnl]

Those look great. Very nice job.

[Uncle Bob]

One of my favorites as well. Those above who've done them before are using similar methods and get similar timing and results. While they might look intimidating to some, they are very easy to do and make an awesome presentation. You're on a grand journey today, enjoy.........

[SheilaAnn]

You got this!!! 🙌🏼🙌🏼🙌🏼👏🏼👏🏼👏🏼🔥🔥🔥

[PGH_RAM]

7 hours in. 180F Internal temp. I have the RFX set to alert me when we reach 195F so I can start probing.

[Jfrosty27]

Probe. Temps on this cut can be misleading.

[PGH_RAM]

OK, I probed early. Feels like it needs about another 30 minutes,

[Draznnl]

Yumm.