Dinosaur Beef Ribs. Home/Beef, Newsletter Archive/Smoked Beef Short Ribs aka "Dinosaur Ribs". These smoked beef short ribs are man-sized or sized for anyone who likes beef in a BIG way. This recipe for Dinosaur BBQ Ribs from the famous John Stage will give you award-winning ribs at home again and again!
You'll get a subtle red wine flavor with our special braise, but still have that rich, deep down beef.
To fabricate the ribs, take a bullnose butcher knife or large chef's knife and cut the riblets off the bottom of the ribs at the joint.
Lamb shoulder chops and beef rack ribs with green salsa: Meat on the bone is always tastier.
You can cook Dinosaur Beef Ribs using 4 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Dinosaur Beef Ribs
- You need of Bone in short ribs.
- It's of Montreal Seasoning.
- Prepare of Granulated Garlic.
- You need of Beef Stock.
My specific instinct for slaying these beef "dinosaur" bones is to reach for Australian Shiraz. · Barbecue Beef Ribs By Tom Mylan. Cover the pan and refrigerate the ribs. These Dinosaur beef ribs are a SHOW STOPPER for sure. You may have to check in with your local.
Dinosaur Beef Ribs step by step
- Get smoker heating to 285°. While it's heating up trim as much excess fat off the top of the ribs. Don't pull the membrane off the bone side of the ribs, there is no meat on that side and it helps them stay together while cooking..
- Dust all sides with the montreal seasoning and granulated garlic. Let sit to get the chill off while the smoker heats up..
- Place on the smoker and cook uncovered for 3-4 hours. Keep the temperature between 275°-300°..
- The size of your ribs will determine how long you need to cook, mine were on the larger size so to get the color and amount of fat rendering it took me about 4 hours uncovered..
- Wrap in foil and cook for another 2-4 hours. Pour about half a can of beef stock (6-7oz homemade) in the bottom of the foil first before putting the ribs in. This will not only add flavor but steam them as well..
- You're looking for an internal temp of around 200°. The main thing is the thermometer goes into the meat easily without any resistance. I was expecting to cook covered for about 3 hours but mine took 4 hours. We did have some pop up storms and rain that lasted longer than supposed to so I did end up with greater fluctuations in my temps than wanting..
- Leave wrapped and let cool for about an hour. Unwrap and you'll see the meat has drawn back a good amount and the stock and drippings have pooled in the bottom to make a great dipping sauce..
- Slice the ribs and behold the beautiful smoke ring :) Serve with your favorite sides and dive right in caveman style!.
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