If you thought dinosaurs are extinct, you need a better butcher because these smoked Dino beef ribs so big that one sight and your family and friends be wowed with amazement while at the same time making their mouths water for a little taste…
You will need:
- 1 rack “Dino” Beef Ribs
- Worcestershire Sauce
- Apple Cider Vinegar
- 1 Tbsp Black Pepper
- 1½ Tbsp Kosher Salt
- 1 t Cayenne Pepper
Smoked BBQ Dino Beef Ribs Recipe
This recipe is pretty straightforward, minimal trimming, seasoning, and cooking the ribs over indirect heat. In other words, a proper Texas style beef ribs cook.
As far as trimming goes, just be sure to trim off an excess silverskin, excess fat, and remove the membrane on the back side (bone side) of the ribs before rubbing it down.
Silverskin you’ll find throughout the meat side of the ribs and the membrane is the tough strip on the bone side of the ribs. Both have been known to stop the smoke from penetrating into the meat.
Use the handle of a spoon or fork to work your way underneath it, then get hold of it with a paper towel and rip it off in one piece (if you are lucky).
Excess fat will not render down and (like silverskin) prevent smoke penetration. If your dino ribs have lots of great marbling, you can trim off most of the fat on the outside.
Slather some Worcestershire sauce on the ribs, to help the spices adhere to the meat. Mix the rub ingredients and season the ribs liberally.
Fire up your grill. Once the charcoal is burning, add a few chunks of smoke wood of your preference. Temperature should be in the 250ºF range.
Place the ribs on your pit and close the lid. Spritz every 1-2 hours with Apple Cider Vinegar to keep the ribs moist.
When a thermometer probe goes in and out of the meat with little to no resistance, the ribs are ready!
Wrap in foil and rest at room temperature for 20-30 minutes before serving.
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