Where To Buy Dino Beef Ribs
I tried this recipe w loose beef ribs, about 10, And they came out great. I could not find the slab of 3. Smoked for 3 hrs in hickory pellet smoker, REC TEC, and then in aluminum pan covered for 1 more hr to get internal temp 210. Let sit 1 hr. And they were great. I loved the flavor for such a simple recipe. Will make these again.I love this site. I have finally mastered pork ribs thanks to Malcom, and now beef ribs as well.
where to buy dino beef ribs
I tried this out yesterday. Smoked with Pecan. Four hours at around 225. I wrapped in pink butcher paper. I like the texture on beef better with paper than using foil. Bumped temp to 250-275 for two more hours. Pulled out at 205 degrees. Rested an hour in paper, then cut. Man, juicy fall off the bone heaven. Thanks for the recipe. Living in Texas makes it easy to buy, I just ask for Dino ribs. Local restaurant charges $20 per rib. I was able to cook 4 for basically the same cost. Already have people asking for me to make them some.
I love smoking pork ribs, but when it comes to making the best of the best ribs, smoked beef ribs are the pinnacle of greatness. Want to make those beef ribs tasty and look great? Grab some beef Dino ribs and fire up that smoker!
These smoked beef ribs are going to take a while to cook through and become nice and tender. These dino ribs took 8hrs and 10 minutes until they reached 203F internal temperature and were tender enough to pull off the smoker.
Many people like to spritz their short ribs with apple juice, apple cider vinegar, water, or beef broth. This will keep the ribs moist and help the smoke adhere to the ribs better. I used beef broth when spritzing.
To do this, simply fill a small spray bottle (often found in the grill section of your local store or the travel isle where small toothpaste and deodorants for vacations are found) with apple juice, apple cider vinegar. or beef broth.
About 1 of these ribs is going to be 1-2 servings. They are VERY big and there is a lot of meat to eat! That's why they call them Dino Ribs, because they look like a dinosaurs rib straight out of The Flintstones.
The rich flavor of beef that has been slow cooked and smoked to a nice tender bite is hard to beat. If trying to impress with great looking ribs, it's hard to pick anything bigger and better looking than the beef dinosaur rib.
I cooked these smoked beef short ribs on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. Pellet smokers are an easy and great way to impart fantastic smoke flavor on the beef, and other meats for that matter, without having to babysit a firebox all day.
A traditional offset smoker, like this Oklahoma Joe's Smoker is also a great choice when making smoke beef ribs. They run on charcoal and wood chips and impart FANTASTIC flavor onto the meat.
A steer has 13 ribs on each side. The first five ribs are found in the beef chuck primal, the next seven are in the beef rib primal and extend down into the short plate primal, and the last rib is in the loin.
However, when talking about ribs, beef varieties often lead to the most confusion. The issue lies in the fact that they've been given so many different names for the various ways in which they're divided.
The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me. When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop. A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.
Also, 124 beef ribs, originating from the most dorsal section of ribs 6 through 12 can be found easily at many grocery stores. This is the portion of the ribs that is directly ventral to the ribeye roll. Considering the higher value of the muscles in the ribeye roll, 124 beef rib, back ribs have little to no overlying tissue on the dorsal side.
Remove the membrane off the back of beef ribs is optional. I do not typically do it but it's ok if you choose to. I think the ribs cook better with it intact. Plus beef ribs don't eat like pork ribs with the unpleasant membrane. If you want to remove it, flip the ribs meat side down and remove it with a paper towel.Apply a heavy coat of our Holy Cow seasoning on the top side of the meat as well as the sides. Allow the meat side seasoning to adhere for at least 30 minutes.
Smoke the RibsPlace the ribs meat side up in the smoker. You can spritz the ribs every couple hours or so with a liquid such as cider vinegar, beef broth or even water. The cook on 3 bone, beef short ribs will take 8 - 10 hours total depending on size.
I don't always wrap my beef ribs (like a brisket), because I'm trying to get "maximum bark." However, you can wrap them tightly in unwaxed butcher paper (or foil) at the 170 internal temp mark which will be around 6 hours.
Our Dino Ribs are a 4-rib section of hearty, well-marbled beef. Dino ribs come from the same area as short ribs, making it a rich, fatty cut that's fall-off-the-bone tender when slow cooked on the grill, smoker or slow cooker. These Dino Ribs serve about 3-5 people and are priced and packaged in 1 pound increments between 2-8 pounds.
Place the ribs on the EGG and smoke for 3 to 4 hours or until the ribs reach an internal temperature of 165ºF/74ºC. Remove the ribs with the Big Green Egg Silicone BBQ Mitts and wrap them in heavy-duty aluminum foil or the Big Green Egg Butcher Paper with the beef broth. Return the ribs to the EGG.
Our American Wagyu short ribs are large and meaty and cut from plate short ribs (NAMP 123A series for you beef experts). Each package contains two, three-bone sections perfect to prepare in any manner from simple to cheffy. Regardless of the cooking method used, these short rib sections are the foundation for a hearty meal.
Short ribs are sourced from the first five rib bones in the beef chuck (shoulder). The name comes from the fact these ribs are physically shorter than the remaining eight ribs used for steaks and roasts. The primary muscle that makes up short ribs is the serratus ventralis
Incredibly juicy and rich. Protected by the bone, they stay moist during the cook ensuring that there are no dry bites. The fat content in beef short ribs ensures every bite is rich, full of beefy flavor.
Using a binder is not necessary for beef ribs, as they have quite a bit of fat marbling. If you season the meat and allow it to rest at room temperature for about 30 minutes while the smoker warms up, the surface will become moist and the rub will embed itself into the surface.
Season the beef ribs generously on all sides. Allow the rub to sit for at least 30 minutes before adding the meat to the smoker. This gives the beef time to sweat, allowing the rub to properly set into the surface.
Resting the smoked beef ribs is just as important as the cooking process. When they are ready, remove the beef ribs and allow them to rest, wrapped in butcher paper, for at least 30-45 minutes at room temperature.
Lastly, we have the kalbi or Korean barbecue-style ribs, which are long, thin strips of cross-cut shortribs. They're my favorite cut of beef ribs to cook in the summer, because they can be cooked quickly over a hot grill and still remain moderately tender. Leave them overnight in a marinade with a good dose of salt and acid -- I've shared one of my favorites below -- to help break down the tough muscle fibers.
Once the grill reaches a stable temperature of 250F, place the beef ribs on the grill. Insert the temperature probe in the thickest part of the meat, avoiding any bones. Continue to smoke the beef ribs for approximately five to six hours, or until the beef ribs reach an internal temperature of 160F.
Brisket on a stick? Yes, please! Our Halal beef ribs come from 100% USDA Prime Black Angus humanely raised livestock. Smoked for 8+ hours, low and slow, with pecan and mesquite wood seasoned to allow the flavors of the beef to stand out. They call these Dino Ribs for a reason!
We slathered these in fresh homemade cilantro chimichurri. The fresh herbs and mild heat blend beautifully with the hearty beef. Or go full-on authentic barbecue joint and serve this with white bread and a pickle. Pickled red onions are also perfect; the vinegar cuts the fat and balances flavors. We also love our homemade keto bbq sauce with these ribs or any of your favorite barbecue sauces, coleslaw, broccoli or potato salad, creamy smoked mac and cheese, and smoked brisket bbq beans.
Reheat smoked beef ribs by placing the ribs in a foil pan with a splash of the vinegar-based bbq sauce, beer, or even water. Cover tightly with foil and reheat in an oven preheated to 325 until heated through.
Dino ribs come from the short plate, located at the bottom center of the cow, just behind the front legs and slightly below the rib-eye. The rib bones are thick and adorned by a large layer of fatty beef, and come in racks of three ribs.
The popularity of these Instagram-worthy ribs means they are more available at area meat markets and in the meat cases of grocery stores and big-box places like Costco. I was able to score a 5.3-pound block of prime-grade beef ribs for $37.05 ($6.99 per pound) at the H-E-B at Bulverde Road and Loop 1604.
Ramos seasons his beef ribs with the same seasoning blends that he uses with his brisket. You should, too, if you have a preferred rub, but a good default is always good base of equal parts of kosher salt and coarse-ground black pepper.
Beef ribs take well to pecan, hickory and oak woods, with the smoker set anywhere from the standard 225 degrees to 300 degrees. Again, there is so much fat in these ribs, they can take a higher heat without drying out. 041b061a72