Need help with Dino Bones?

Discussion in 'Beef' started by daddyzaring, Apr 18, 2011.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I found some nice looking beef ribs, and thought I'd try making Dino Bones for the first time.  I have a few questions though.  Do they have a membrane that needs removed?  What is the best way to prepare and cook them?  I can't decide if I want to use my MES, or my Charcoal GOSM.  If I use my MES can I crumble a little coal with the wood chips to get a smoke ring?

    Thank you,

    Jeff
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Dinos are great,yes they have a membrane that needs to be removed

    i do a 2-.5-.5 on mine at 225º

    The more smoke the better!

    Don't forget the Qview
     
  3. daddyzaring

    daddyzaring Smoking Fanatic

    Any tips on removing the membrane?
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I use the non-business end of a spoon to get a start under membranes and lift a bit off of the meat and bones.  once you have enough lifted, you should be able to grip it by hand and peel it off. 
     
  5. fife

    fife Master of the Pit

    Good luck the the bones.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I tend to cook them just like spare ribs.
     
    Last edited: Apr 19, 2011
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Last edited: Apr 19, 2011
  8. venture

    venture Smoking Guru OTBS Member

    Actually, you can leave the membrane on.  Blasphemy for pork, though!  After cooking, a steak knife under the membrane and down the bone will pull all the meat of in a clean sweep.

    Good luck and good smoking.
     
  9. daddyzaring

    daddyzaring Smoking Fanatic

    Can someone refresh my memory on the 3-2-2 method?  I am planning on doing these tomorrow if it clears up like it suppose to.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's 3-2-1. The 3 is 3 hours on the grate in the smoker, the 2 is 2 hours wrapped in foil with some liquid on the grate in the smoker, & the 1 is 1 hour back on the grate without foil. The idea is you get smoke flavor in the first 3 hours, then the next 2 hours the ribs steam in the foil & get real tender, and the last hour firms them up a little and adds a little bark.
     

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