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Dino Bones for the heck of it.

post #1 of 19
Thread Starter 

Well the wind died down yesterday.  And got the ribs out of the fridge.  I prepped 12 lbs Friday night hoping to smoke Saturday.  Removed the membrane and added CBP, salt and a dose of Jeff's rub.  Oh well.  Sunday 1300, put the ribs on the UDS with hickory.  Ran it up to 225 plus or minus.  Had on the drum for 4.5 hrs.  Not bad.  I did not foil.  Just wanted to let them go on their own.  I may leave them on a little longer next time.  Just to see if the loosen up.  the meat is not tough, but the meat did cling to the bone abit more then I'd have liked.  Also threw in a chicken for company.  Slid some lemon slices under the skin.  Very good.

Enjoy We did!

 

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post #2 of 19

Man-o-man, I can taste those ribs! They look so juicy, the bird ain't to shabby either. Great job!

post #3 of 19

PDT_Armataz_01_23.gif Nice thats a nice looking smoke!!

post #4 of 19

looks good from here!!! I could use a nice big plate of that!!

post #5 of 19

that's a great smoke if i've ever saw one!

Man those ribs look AWESOME!

And the bird.......WOW!

Thanks for sharing  drool.gif

post #6 of 19
Thread Starter 

Those were 3 racks.  Things were huge.  all was good thanks for thwe words.  Couldn't have done it with out all the help from this site.

post #7 of 19

That sure is some great looking Q.. nice jobPDT_Armataz_01_34.gif

post #8 of 19

Man O Man that is great looking

post #9 of 19
Never tried beef ribs do you cook them the same as pork?
post #10 of 19
Thread Starter 

The beefers don't really need the 3-2-1.  They can be eaten med rare, 135 f if you want.  They can be tough, however.  But there is alot of fat on them, so I like to take them a little longer.  Cooks the fat out.  They do have a membrane, like pork.  If you ever picked and gnawed on the bone from a rib roast?  Its the same thing.  And they look cool falling over the plate!

Give'em a shot.

post #11 of 19

Great looking ribs...nice and meaty. Nothing like shopping at a restaurant supply, love those places. The beef ribs I see in the regular markets aren't worth buying most times, nothing but bone left by the time the butchers trim them for stew meat or whatever. Congrats on the making the banner as well....

post #12 of 19
Quote:
Originally Posted by Chef Willie View Post

Great looking ribs...nice and meaty. Nothing like shopping at a restaurant supply, love those places. The beef ribs I see in the regular markets aren't worth buying most times, nothing but bone left by the time the butchers trim them for stew meat or whatever. Congrats on the making the banner as well....



I agree Willie the only beef ribs I see have no meat left on them. I would like some out if I run across some nice ones like these. Nice job on the Ribs and Bird Willy.

post #13 of 19

All looks beautiful, but those Ribs are totally awesome.

 

I found the 3-2-1 is perfect for my taste on Dinos---almost fall off the bone, because I like them real tender.

 

Mine never looked that good though.

 

If I lived alone, I'd blow a couple of those pics up, frame them, and hang them in my house!

 

 

Thanks,

Bear

post #14 of 19

Those are some damb good looking ribs there RW!  Lots of meat, beautiful color, good pull back and smoke penetration, tender and juicy....all around very nice.  points.gif

 

 

 

 

 

post #15 of 19

Congratulations.gifcongratulations1.gif

post #16 of 19

Looks fabulous!!

 We like beef ribs here...

 

  Craig

post #17 of 19

Ribs look awesome!

 

Birds look good too.

post #18 of 19

RW WILLY,

Man those are some good looking beef ribs, those are going on my to do list right now.  I have never smoked any beef ribs but lots of spares and baby backs, it will be nice to try something new for a change. Keep up the good work and the Q-View RW, and may all your smokes be great!

 

Your SMF Friend,

Barry   biggrin.gif

post #19 of 19

superjob.gif

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