DINO Ribs!!!!!!!

[Spinaker]

I just picked up some gorgeous Beef long ribs at Hy-Vee. I am pumped that they moved in, they are the only place that I have seen, that carries beef long ribs.(Walleye is King in Minnesota, not Beef) These are 7 to 9 inch long. I plan to brine for a few days, then let the KBQ take a crack at these suckers.

[Nate]

Dang! nice score there... anxious to see the end results

[Spinaker]

They are gonna be tasty.

[HawkerXP]

Be careful! I saw somewhere that if you put dem bones on your car door window sill your car will flip over!!

[Spinaker]

With these, that might be possible.

[Mr. Bones]

Spinaker Those're gonna be great after a trip in th' KBQ!!!

Cain't wait t' see!!!

[Spinaker]

Yeah, i am really pumped. KBQ and BEEF RIBS!!!

[Steve B]

Damn you just keep on making me jealous Spinaker a couple of days ago the kamado now these beautiful ribs. What next?? Haha. It's all good brother.

[smokinfatties]

Beauties! Try to get the butcher to hack them a few different ways. Try a full slab, or a full slab cut in half! I dont know if they need a few days on the brine but the fun is in the experiment!! BBBR is great, i just bought some meatchurch holy cow to try on them. check out @boomasbbq on instagram, that guy is the short rib master! Trims them like a champ

[Spinaker]

I might hold off on the brine. Maybe 12 hrs before?

[smokinfatties]

Yea I usually do 12 tops, overnight for a morning smoke or a few hours before.

[smokinfatties]

The single ribs like that are great cause you get more bark and they prob dont need as much of a brine since they're getting seasoning on all sides

[tbob4]

I'm looking forward to the photos - nice score. I remember once, years ago, getting some large beef ribs that looked nothing like that. Mine were twice as fatty and I didn't trim well. I prepped them well (or so I thought) but chased around wildly dancing temps on a windy day on my COS. A few too many beers and anger at my unit left me pulling them too early. I wondered why I ever tried the beef ribs. While I failed with them on the BBQ, I put them in the crock pot and then in chili and they went from my worst initial cook to one of my best left-over cooks.

[RonB]

I haven't seen anything even close at any grocery in this area.

[lschweig]

Yabadadado as per Fred Flinstone

[ecowper]

I love Dino ribs. Can't wait o see how they turn out

[Spinaker]

I am looking forward to it too!!! Gonna be a heat wave in the twin Cites this weekend. Gonna be in the 40's. Those suckers are gonna be tasty!!

[lschweig]

Ain't the weather this winter unbelievable?

[Spinaker]

So crazy. Cold as shit for a while.....then it warms up. Mother nature loves to make things interesting. lschweig

[HorseDoctor]

Great score! Love them full size beef ribs! I just do them "Texas style" with salt & pepper. Don't trim much if at all so you get some of that gorgeous rendered "flavor" in every bite!!! Making me HUNGRY just thinking about it!

[Spinaker]

Cool dude. I am gonna do the same I think.

[jharner]

Did you pick up some dry ice so you could ship me a sample of the end product?

[Spinaker]

If I did, it would not make it to you. That stuff is too fun to play with!!

[Spinaker]

Saturday is the day of reckoning for these bad boys. The little Kamado is gonna get a work out this weekend. It's gonna be amazing. I might actually do half on the Kamado and half on the KBQ. Both need to be put through their paces this weekend.

[EdF]

I'll be interested in that comparison!

[badf00d]

I am itching to do some ribs. Crazy warm weather for January. Maybe this weekend will be the one.

[Spinaker]

I know dude!!! 40's to low 50's for us!!