RECIPES
Smoked Dino Beef Ribs
By Pitmaster Achunchigan Lattore
Try these Smoked beef dino ribs which originally appeared on
CookinWidKunchi.com by Achunchigan Lattore. Whether using B&B Pellets, Charcoal, Wood Chunks, or Cooking Wood, these Dino Ribs are meant to go low and slow for that perfect smokey flavor.
Smoked Dino Beef Ribs
Prep Time: 20 minutes
Dry Brine Time: 6-12 Hours
Rest Time: 1 Hour
Serving Size: 1 Rack for 5-6 People
Ingredients:
- 1 rack of Dino Beef Ribs
- Homemade Beef Rub (see recipe below)
- Homemade Beef Rub:
- 2 parts 16 mesh pepper
- 1 part coarse kosher salt
- 1 part granulated onion
- 1 part granulated garlic
Instructions:
Step 1: Prep
Pat the beef ribs dry with a paper towel.
The prep on beef ribs is very important. The ribs have a thick silver skin on top of the meat, that needs to be trimmed off to allow the seasoning and smoke to make contact with the meat for maximum flavor. Use a sharp knife to get under the membrane and carefully trim it off, being mindful not to remove too much meat. You may need to do it in multiple pieces. You will lose a lot of fat off the ribs, but this meat has so much intramuscular fat that you won't miss it.
Apply a generous amount of the homemade beef rub to all sides of the dino ribs.
Place the seasoned ribs on a wire rack and put them in the refrigerator, uncovered, for 6-12 hours. This dry brining process will help tenderize the meat and enhance flavor.
Step 2: The Cook
Prepare your smoker or grill for a low and slow cook. To achieve a great smoky flavor and consistent results, I recommend using B&B charcoal products, whether you prefer pellets, charcoal, wood chunks or their full sized wood splits.
Maintain a steady cooking temperature of 250°F. Based on my experience, this temperature range is perfect for this cut of meat, allowing the fat to render down slowly while the smoke permeates the meat.
Place the ribs directly on the grill grates.
Monitor your fire management to maintain a steady temperature throughout the cook as best you can.
Let the dino ribs cook for an estimated 6-8 hours. The most important rule to follow is to cook until the meat is probe tender, not to a specific finished temperature. The probe should slide into the meat with little to no resistance, similar to a hot knife through butter.
Step 3: Rest
Once the ribs are probe tender, remove them from the smoker.
Wrap the dino ribs in butcher paper or aluminum foil and let them rest for 1 hour. This allows the juices to redistribute, ensuring a tender and juicy final product.
Slice the dino ribs between the bones and serve if you're serving just a few people, but you can slide the bones out and slice like a brisket.
