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Beef dino ribs today - suggestions?

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  • Steve B
    replied
    Do plate “Dino Ribs” cook longer on the east coast?🤔. I have never had plate ribs take any less than 8hrs. I have gone anywhere from 225*-275*. Maybe the laws of physics are different over here. 😁. As I also see that EdF is the only other one who needs more time for this cook being in NJ.
    Not that I’ve tried it before but I friend of mine on IG cooks his dino ribs meat side down. Says it gives it much better bark. Something I will try. And do a side by side test. One up and one down.

    Anyway good luck with your cook and show us some pics. 👍👍👍

    Leave a comment:


  • rwalters
    commented on 's reply
    Great point, although I have done short ribs a couple of times using this recipe. I mop more often but they have been fantastic!

  • barelfly
    replied
    Running at 275* you will be done a bit quicker. I have only cooked at 225 so I would expect 6 hours.

    enjoy!

    Leave a comment:


  • Troutman
    commented on 's reply
    Although delicious as well, those are beef back ribs. Cook very different from shorties.

  • rwalters
    replied
    I have never received a negative comment using this recipe. We actually made these on Thanksgiving instead of turkey...lol.

    Here’s the video/recipe:
    https://youtu.be/n6svKOn69BQ
    Attached Files

    Leave a comment:


  • tRidiot
    replied
    Got 'em on. I just sprinkled with pepper, granulated garlic, smoked paprika and some chipotle powder. I salted them well and had that sit about 30 minutes prior, not enough, I know, but it is what it is. Now that I think about it, maybe a little cumin might be a good addition....

    I'm running them at 275 on the top rack of my Yoder, since I've got about 6.5-7 hours before I told people it'll be time to eat. lol. Maybe if I'm lucky I'll be able to rest them a short while.

    Leave a comment:


  • dsohmer
    replied
    Originally posted by tRidiot View Post
    Bone side down, I'm assuming?
    Yes.

    Leave a comment:


  • tRidiot
    replied
    Bone side down, I'm assuming?

    Leave a comment:


  • dsohmer
    replied
    Originally posted by tRidiot View Post
    Couple months ago I picked up a Prime brisket and Prime dino ribs from Costco and had to throw them out when I forgot and left them in the cooler without ice. It was a tragic day, throwing away $100 worth of amazing meat, but I had too much going on at the time and kept putting ice in the ice chest for a couple days (we don't have diddly for fridge room) and finally forgot one day.

    So yesterday I used my Costco cash back certificate and bought them again - a 14lb Prime brisket and a double rack of dino ribs. I'm going to do the brisket on NYE for New Year's Day. I got up this morning hankering for brisket, and I've been re-reading the tutorial pages, watching videos and looking at brisket cooks here in The Pit, but I just don't have time to do it right today, so I'm going to do it Monday night. So today, I figure I can knock out those 2 plates of dinos in about 6 hours or thereabouts, but I've never really done these before. So I'm open to ideas...

    Right now I'm going to salt them and let them sit for an hour or so, I'll check back. My plan is probably to use Oak Ridge Black Ops rub, unless I'm too short on it (have about half a bag) and need to save all of it for my brisket tomorrow night.

    Probably make some beans to pan underneath the ribs to catch drippings. Those shouldn't be on there for 6 hours though, right? Timing this is a little new for me, I usually just cook the meat on the smoker (Yoder YS480). I figure maybe throw the beans on a couple hours in, since that's when the fat will start rendering the most, anyways, right? I don't want the beans to turn to mush from being cooked too long.

    Any specific tips on the ribs, besides pulling off the membrane? I have a Fireboard, but the probes are thick and I don't think I will get good, accurate readings on the ribs trying to fit them in-between the bones, right? I never worry about temps on my pork ribs, but again, beef ribs are new to me.

    Should I just use my instant-read Thermopops, or go by feel from the meat pulling back from the bones, or what?
    I'm basically doing the same cook on the same grill:

    https://share.fireboard.io/CEE461

    https://photos.app.goo.gl/QLi1ZcnxSc6cMnrt9

    Leave a comment:


  • tRidiot
    replied
    Oops! Well, I already pulled the membrane! lol That's what I've been doing for the last HOUR! lol

    Most of it, anyways. Well, I better get them on the grill. I don't like BBBR, it's way too peppery for me, which is why I bought the Black Ops rub, to try on brisket. I did one a few months back that was a disaster, so I only have about half a bag left. Maybe I'll do some SPB and some ancho on these dinos. I better get them on... I'll probably be running short of time as it is, it's already noon! lol

    Thanks for the tips!

    Leave a comment:


  • Troutman
    replied
    Yea I agree with all the comments. I leave the membrane on, it doesn't much matter though. I treat them just like brisket although I don't wrap, I just let them go until probe tender. There's so much fat content that they never seem to stall on me so what the heck. I do suggest letting them rest in a cambro as well, at least an hour just like you would a brisket. And finally, ditch the seasoning, just salt brine overnight and hit them with a heavy dose of coarse ground pepper. It's simple and makes a great bark. Good luck and let's see some pix !!!

    Click image for larger version  Name:	rib 03.jpg Views:	2 Size:	786.4 KB ID:	615701Click image for larger version  Name:	beef ribs 06.jpg Views:	3 Size:	1.26 MB ID:	615702Click image for larger version  Name:	beef ribs 11.jpg Views:	2 Size:	114.4 KB ID:	615703 Click image for larger version  Name:	beef ribs 10.jpg Views:	2 Size:	134.1 KB ID:	615704

    Sorry also meant to add that yes 6 hours is about right for these but begin probing toward the end with your thermo pop, they will be like butter around the 200* mark but it varies. So giving yourself 8 hours total is a wise target time.
    Last edited by Troutman; December 30, 2018, 11:41 AM.

    Leave a comment:


  • Red Man
    replied
    Last time I cooked them at 275 for 6 hours plus a couple hours wrapped in the cambro. Don’t pull the membrane. There’s definitely enough meat to use a temp probe. I treat them just like a small cut of brisket.

    Leave a comment:


  • CaptainMike
    replied
    I think you have a good plan, my only suggestion is to save your Black Ops for the brisket and make up a batch of BBBR for the ribs.

    Hehe, like barelfly said....

    Leave a comment:


  • barelfly
    replied
    Perhaps find the thickest part of the rib and probe there, Just in case. Gives you an idea at least. And then try with a thermopop at some point and compare the temps to see if you are getting good readings. I’m not sure how much different a chef alarm probe is to the Fireboard, but maybe others can help there too.

    I love the the Oak Ridge black ops rub, but if you are doing that for the brisket, maybe use Big Bad Beef Rub so you get some different flavors back to back days. You mentioned having enough for the brisket, so this would ensure you do really.

    But like EdF mentioned, give yourself more time. You can always hold in foil longer if needed. I don’t have my notebook with me, so can’t look, but I think my Dino ribs always took longer than 6 hours.

    But enjoy those Things! You are in for a treat!

    Leave a comment:


  • Frozen Smoke
    replied
    My experience with beef ribs is you pull the membrane and there is still another piece of skin or membrane that holds the ribs together. That first membrane is much more of a battle to get off than with pork ribs.

    I cook by the pull back and I still use the bend test like I do with baby loin backs. Beans underneath is a good call and cook until done. Let us know how it goes.!

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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