Finally scored some dino ribs

[grantgallagher]

If anything i may have over done them. But im not complaining. Juicy as all hell

[grantgallagher]

Ok. These are fantastic. One of my highlight beef cooks for sure. I wish they were easier to get/cheaper.

[58limited]

I don't wrap mine - at 250*-275* they are usually done in 5-6 hours and are like the fatty end of a brisket, but with more fat.

[grantgallagher]

Red Man i find that a lot too which is why i typically wrap. I just checked them though and i dont think its going to the case this time. IT of 173 and feel great

[Red Man]

I follow the same guidelines as brisket. I use a kettle with SnS and cook 250-275. In my cooker the bark gets a bit hard if I don’t wrap. I prefer wrapping with butcher paper at around 180 IT.

[grantgallagher]

I do have a question. This is the first time ive cooked these. My gut feeling is they have enough fat to survive without wrapping...but wondering if most do or dont?

[grantgallagher]

So far so good. About 4 hours into the cook. Decided to go a little different. Dry brined over night, rubbed in franks red hot then coated with a mix of black pepper, and fresh rosemary, chives, and basil from my garden that i blended up.

[grantgallagher]

[HouseHomey]

Those are gonna be good!

[Steve B]

grantgallagher No problem. Would just need a little heads up.

[Spinaker]

Nice find Grant! You will love this cook, these are one of my favorite things to cook! Looking forward to seeing the results!

[RonB]

I bet you are gonna love 'em.

[grantgallagher]

JoeSousa good to know. Will be interesting to see if its the same. My wife will hate them if thats the case.

[grantgallagher]

Steve B im in middlesex county, monroe. Just south of the rutgers area. I might take you up on that for a special occasion where i am looking to pick up for a gathering or a bunch of people.

[Steve B]

grantgallagher where in Jersey are you? I'm in Rockland County NY. I have 2 sources for plate ribs near me if I can help in the future.