Well, my Dino Bones are nothing but bones now... here is the story...
I had to order a case of them at my local market. What I purchased was one of three cryovac pacs which contained four-
three bone slabs. I promised the butcher I would get the other two packs sold within 1 week or purchase them myself. While I was talking to him, another customer asked about them, so I sold him a package. ( I probably should have got a commission.) One to go. A couple days later, after sending a few people in after they had looked at my pics, they were purchased also. Sometime you gotta be creative.
I trimmed all the exterior fat I could, even cutting some out from the edges, seeing plenty of marbling left.
After trimming and rubbing with a combo PBC rub and BBBR then refrigerating for 36 hours, I finally got to cook them on the PBC. I used a full basket of Kingsford (blue) and added a handful of pecan wood chips right after I hung them.
9:45 AM. Outside temp was 57 degrees with a slight wind. I hung the grill probe between the plates of ribs and it
registered 266 degrees. The meat was 40 degrees at hanging. Right after the chips were added the grill temp went to 297. By 11:00 it was down to 282, by 11:30 it was at 277. By 12:00 it was down to 259 and meat was at 192. Temp varied from there to 262 at 12:40. I probed for tenderness and it was getting tender. Meat was at 194. By 1:07 The grill temp was 273 and the meat temp was 203 and probed nice and tender. I removed the plates and wrapped in foil to hold for dinner which would be at 5:30. I had no idea they would cook so quickly. Three hours and 22 minutes. They held
well in my towel insulated cooler, and were nice and warm upon serving.
They were delicious, looked better than my picture and overall, I was satisfied with my first Dino Bones. One
of our guests said they "were the best smoked meat he had ever eaten". Sincerity or flattery, it felt good.
I probably should have left them on a little longer, because there was still a lot of interior fat that had not
rendered. On the positive side, this fat let them stay nice and moist when the leftovers were re-heated in
the microwave. My wife and I finished them up today.
I still have the other two plates in the freezer, So I welcome all input on how to do it better next time. I really
would have liked the interior fat to be rendered better.
Final conclusions:
The bones make me want to get a dog and
It is harder to post all this stuff than it was to do the cook
. I hope the post looks okay when I hit the "post" button.
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