I bought Dino ribs for the first time.
Read the recipe on the free side and watches Malcom Reeds video, wondering if anyone has any extra tips.
Rack was 4 bones of choice dino ribs weight right at 7 lbs.
Trimmed roughly 3/4 lb fat off.
Cut into 2 sections - two bones each.
Have them dry brining right now.
Plan is to use a layer of POG and a layer of BBR.
Lay on the grate on PBC at 250 with hickory chunks.
Smoke til bark is good.
Wrap in butcher paper til probe tender
Hold in cooler for an hour or so.
Anything I'm missing?
Reading the recipe I was thinking 8 hrs ish.
Mr. Reed did whole racks at 250 in 5 hrs total.
What sort of time frame should I really be looking at?
One of the sections is really uniform thickness.
The other one has 1 thick rib and the other rib is half as much meat.
Will that make much of a difference?
Should I cut them all into individual bones and go blasphemy style?
Am I over thinking all this? {no one has ever accused me of that}
Wish I could post the pics I have.
​
Read the recipe on the free side and watches Malcom Reeds video, wondering if anyone has any extra tips.
Rack was 4 bones of choice dino ribs weight right at 7 lbs.
Trimmed roughly 3/4 lb fat off.
Cut into 2 sections - two bones each.
Have them dry brining right now.
Plan is to use a layer of POG and a layer of BBR.
Lay on the grate on PBC at 250 with hickory chunks.
Smoke til bark is good.
Wrap in butcher paper til probe tender
Hold in cooler for an hour or so.
Anything I'm missing?
Reading the recipe I was thinking 8 hrs ish.
Mr. Reed did whole racks at 250 in 5 hrs total.
What sort of time frame should I really be looking at?
One of the sections is really uniform thickness.
The other one has 1 thick rib and the other rib is half as much meat.
Will that make much of a difference?
Should I cut them all into individual bones and go blasphemy style?
Am I over thinking all this? {no one has ever accused me of that}
Wish I could post the pics I have.
​
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