It's finally going to happen, my wife went to our Sams Club, and asked yet again, do you have racks of Beef Dino RIbs, I never can find it locally. She got there and they had 4 racks, I told her to get all 4. It's about to get real for me. This is that cook I have never had a chance at yet. Oh, and two flank steaks. Bring on the Chimi. I may get far to excited about this stuff. I already have the whole cook memorized. Light a fire, walk away, come back 7-8 hours later. Lot's of pepper, right Troutman
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Last edited by Richard Chrz; November 28, 2020, 03:54 PM. -
I don't see the picture........
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Right no pics...............didn't happen. I'm excited along with you.Comment
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I’m looking forward to this!Comment
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ofelles , I expect complete failure, I am going to swing for the fence each time. Ha it will be 4 lessons in how not to do it.
A series...
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Hey@tbob4 Thank you for the last message you sent, I am not opening it, that way I will keep my inbox for the interim. Much Thanks!
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You'll love 'em. My favorite cook!
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You’ll be fine. Just treat it like a brisket.Comment
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Awesome. My favorite bbq meat. You’ll kill it without a doubt.Comment
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My favorite cut!Comment
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I gots me two racks Creekstone Farms Prime CAB left, lookin forward to th adventure...
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I'm pretty certain I am not in your league on anything other then the love for the craft and how it brings us together. a Mentor for sure. I have been building up a set of questions for you, "I reckon" you may have a few more questions to make me ask myself about. -
Richard Chrz I also believe it to be true that we are not in th same league, Brother, but mebbe, if I apply myself, I can someday catch up to yerself!
Ask away, it shouldn't take me long to tell ya all I know
Last edited by Mr. Bones; November 29, 2020, 11:50 AM. -
@Mr.Bones In true Mr. Bones form, I see what you did there.
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Can’t wait to see round one!Comment
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That’s awesome. You got this man. It’s like cooking a brisket, but easier. And yeah, black pepper for sure!Comment
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You got this! I cook ‘em in 6-7 hours. I always recommend serving them with some blue cheese, the combination is awesome! Either way, looking fwd to the photos!Comment
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Sam's carry's the 3 and 4 bone plates. The 3 bone ones are superior in my opinion.Comment
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Troutman the 3 bones had a thick secondary fat cap? I see this a lot on the 4 bone, but not the 3 bone. Good call on the pass though, the ones that have that huge layer of fat in the middle never turn out right, loose 1/2 the plate. -
The secondary fat cap (or really the muscle separation) begins at about rib number 6 or 7 and works it's way to the back of the rib cage. I really prefer the front of the rib cage or the chuck ribs (the 4 bone ones) because although they are smaller they have less interstitial fat. But if yo can find the big dino ribs with less fat, those are the king ribs for sure !!!!
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Yup, you got this. Think brisket (and I know you know how to cook that) only simpler. They really are easy to cook given their fat content. It's about like cooking a brisket point.Comment
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I kind of have to come to the idea that this is somewhat like a same day brisket. I am not sure about where they are from (in the rib count). my guess, likely not primo. But, I got 4 racks of 3 for the same as buying one primo cut from SRF for 140. That one is in my que for likely next summer. It always looks so mouth watering when I see those cuts with bark and big smoke ring. I notice as like most I am sure, the more I play with fire, the more I want the cut to be better as well.Last edited by Richard Chrz; November 29, 2020, 12:24 PM.
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I’ve seen plenty of your cook pics to know...you’re gonna nail it first try! Hell, I did my first bone-in beef ribs cook last month. Turned out great. If I can do it.........Comment
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