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First time with Dino Bones

post #1 of 6
Thread Starter 

Picking up some beef ribs today from the butcher to smoke this Sunday while watching my Hawks attempt to put a bruising on Brady. 

 

Whole racks are $3.99/lb which I thought was pretty good deal considering this is a high end butcher. 

 

I own a GMB Daniel Boone, and have never smoked beef ribs before.  I was assuming I would smoke them like baby backs using the 3-2-1 method at 220 degrees.  Any info would be greatly appreciated on how others have mastered the Dino Bones!!! 

 

I will update this post on Sunday with pics of the smoke.......Thanks guys/gals and go SEAHAWKS!!!!

post #2 of 6
Quote:
Originally Posted by Pellethead13 View Post
 

Picking up some beef ribs today from the butcher to smoke this Sunday while watching my Hawks attempt to put a bruising on Brady. 

 

Whole racks are $3.99/lb which I thought was pretty good deal considering this is a high end butcher. 

 

I own a GMB Daniel Boone, and have never smoked beef ribs before.  I was assuming I would smoke them like baby backs using the 3-2-1 method at 220 degrees.  Any info would be greatly appreciated on how others have mastered the Dino Bones!!! 

 

I will update this post on Sunday with pics of the smoke.......Thanks guys/gals and go SEAHAWKS!!!!

 

Search results for "Beef Ribs"

 

http://www.smokingmeatforums.com/newsearch/?search=beef+ribs&output=all&containingforum%5B0%5D=101&type=all&advanced=1

post #3 of 6
post #4 of 6
Thread Starter 
Thanks guys will check both posts. Headed to the butcher now, is it Sunday yet!?!?
post #5 of 6

Post some pics when you do them

post #6 of 6
Thread Starter 

Was out of the country for work for a while and forgot to post some of the photos.  The first round turned out great.  The second go around I had too much salt in my rub but nonetheless were smoked well.  

That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef backs and a baby back


smoked the beef ribs 2.5-2.5-1 with apple juice for in the middle.  not a lot of meat on the ribs so figured I would smoke with liquid just a bit longer.  Baby backs were done 3-2-1, at the end made a bourbon honey butter mop for the babies.  Beef ribs were mustard mopped with a blend of salt, lots pepper, garlic & onion power, cayenne.  Babies were also mustard mopped with a blend of salt, pepper, turbinado sugar, cayenne, garlic & onion powder and dry mustard. 


second round prep, spur of the moment so I did not rub and let set overnight like the first time.  Honestly did not recognize a difference from the first round.  As mentioned before I oversalted my rub but they were still great.

 

Thanks to all for the advice and photos to make my first and second take at dino's a success!

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