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Beef "Dino" Ribs (From My Last Prime Rib Score) - Page 4

post #61 of 82

The price of beef in Canada has gone right stupid this year but being a meat and potato's man I have to have my meat , and yes Bear I would take beef ribs over pork any day of the week as well

The Texas ribs up here are meaty but not as meaty as your Dino ribs and I like prime rib too much to make Dino ribs out of one , but your Dino rib prep. and cook time work perfect for the Texas ribs 

post #62 of 82

dang, when i cradle my prime ribs I don't leave that much meat on the ribs... and it gets cooked at the same time as the prime rib. looks like I may have to change up my approach to prime rib, because those are mighty tasty looking!

post #63 of 82
Thread Starter 
Quote:
Originally Posted by Dragonmaster194 View Post
 

Bear, Now I see why you rave about Beef "Dino" Ribs!!!  Today I had my son smoke some meaty ribs on our brand new Grill Pro 2 door smoker.  No q-view because my camera disappeared while I was in the hospital and rehab for 2 years.  Need a new camera.  Anyway, these were the best thing I have ever eaten!!!  I will be eating them by preference from now on as I can find them.  I thank you from the bottom of my full tummy.  I have tried many of your hints and points in my smoking and they have always proven to be spot on,  Thank you for all your help.  Also thank you for your service, I was 1st Combat Evaluation Group, SOG, MACV, 1968-1969.  Welcome Home!  Steve


I'm real glad my Step by Steps are helping you & you're eating some Great Stuff.  That makes my day when I hear that from people!!

 

Thanks for your service & a BIG Welcome Home to you too!! :beercheer:

 

 

Bear

post #64 of 82
Thread Starter 
Quote:
Originally Posted by MSUICEMAN View Post
 

dang, when i cradle my prime ribs I don't leave that much meat on the ribs... and it gets cooked at the same time as the prime rib. looks like I may have to change up my approach to prime rib, because those are mighty tasty looking!

 

Yup---One of the things I like about cutting the extra meat off with the bones for a good Dino Rib smoke is that I make the Prime Rib at an internal temp around 137°, but I like to smoke the fatty parts to a higher temp. So my Rib meat & fatty parts get much more well done the way I like Fatty meat.

 

 

Bear

post #65 of 82

Those look awesome Bear! Hope mine will turn out at least half way as nice as yours this upcoming weekend!

post #66 of 82
Thread Starter 
Quote:
Originally Posted by Naka View Post
 

Those look awesome Bear! Hope mine will turn out at least half way as nice as yours this upcoming weekend!


Thank You Naka!!

 

You won't believe how Good these are!!!

 

BTW: Here's a New one I just added to my Step by Step Index:

 

Bear


Edited by Bearcarver - 6/27/16 at 2:07pm
post #67 of 82
I get beef back ribs from my sisters butcher, she has a restaurant and gets me good prices on all meats but I have to buy huge amounts. Like I just bought 60 lounds of beef back ribs that had a fair amount of meat on them but nothing like what you are showing.
post #68 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I get beef back ribs from my sisters butcher, she has a restaurant and gets me good prices on all meats but I have to buy huge amounts. Like I just bought 60 lounds of beef back ribs that had a fair amount of meat on them but nothing like what you are showing. 

Nice big tray of Rib meat !!

 

What I hate to see is when they actually cut deep triangles in between the bones to remove even the little bit of meat between them.

Why can't they just cut straight down along the bones, and not do a mining operation to extract every little morsel of meat from between the bones.

 

 

Bear

post #69 of 82
I'm with you, but they get more for the prim then the back ribs so they want every bit they can get. My question is, why don't they cut them as you suggested and charge accordingly. I would pay more for meaty bones and others would as well. Short ribs are not exactly cheep and we buy them, tight?
post #70 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I'm with you, but they get more for the prim then the back ribs so they want every bit they can get. My question is, why don't they cut them as you suggested and charge accordingly. I would pay more for meaty bones and others would as well. Short ribs are not exactly cheep and we buy them, tight?


Exactly!!

 

They cut the meat off of them & sell it for Ground Beef??

 

Charge us Ground Beef Prices, or a little more even---I'd gladly pay that, instead of having to pay "Choice" Prime Rib prices & cutting my own ribs off of them.

 

 

Bear

post #71 of 82
Thank you Bear! Now I have some questions about bacon on a stick.
I don't have a scale so I am thinking of going with Pop's brine it's simple and easy for me, how long should I brine in Pop's brine? Will 48 hours be enough time? And can I just do the 3-2-1 at 225 degrees to about 195 intirnal temp for a tender juicy bite?
post #72 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Thank you Bear! Now I have some questions about bacon on a stick.
I don't have a scale so I am thinking of going with Pop's brine it's simple and easy for me, how long should I brine in Pop's brine? Will 48 hours be enough time? And can I just do the 3-2-1 at 225 degrees to about 195 intirnal temp for a tender juicy bite?


As long as you do a 3-2-1 at 225°, curing for 48 hours is fine, be it Brine cure or be it Dry cure.

 

 

Bear

post #73 of 82
Thanks again Bear.🐻

Randy,
post #74 of 82
Bear,
I started a rack of spair ribs yesterday at around 4:00pm using pop's brine, but I might be hosed for smoking them. This morning I woke up to about 3" of snow and 32 degree weather. Tomorrow is supposed to be 40 degrees I can smoke at 40 degrees but the ribs will not be in the brine go 48 hours until 5:00pm on that day fallowed by a one day drying period that will take me to Tuesday when it will de 28 degrees. I don't know if my MES 40 Will work well at that temp?
Any suggestions from anyone would be welcom.
Randy,
post #75 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Bear,
I started a rack of spair ribs yesterday at around 4:00pm using pop's brine, but I might be hosed for smoking them. This morning I woke up to about 3" of snow and 32 degree weather. Tomorrow is supposed to be 40 degrees I can smoke at 40 degrees but the ribs will not be in the brine go 48 hours until 5:00pm on that day fallowed by a one day drying period that will take me to Tuesday when it will de 28 degrees. I don't know if my MES 40 Will work well at that temp?
Any suggestions from anyone would be welcom.
Randy,


All of my MES units have worked fine below Freezing.

 

It's only ME that has trouble nowadays at those Temps.

 

I would just give it an hour of Preheat, and get it in there. Be all over in 6 hours.

 

Bear

post #76 of 82
I knew you would have the answer, I don't like the cold either, but my smoker is only a few feet away from my patio door and I do have Bluetooth and can monitor on my phone so I won't be out there in the cold for more than a few minutes at a time.
Thanks again Bear.
Randy,
post #77 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I knew you would have the answer, I don't like the cold either, but my smoker is only a few feet away from my patio door and I do have Bluetooth and can monitor on my phone so I won't be out there in the cold for more than a few minutes at a time.
Thanks again Bear.
Randy,


Mine is only on my front porch, about 15' from the door, but I hate the cold more & more every year.

And the wind is a bigger problem, because my front porch at times is like a "Wind Tunnel". I often have to block the wind in some way to keep the wind from sucking the heat right out of my top vent.

 

 

Bear

post #78 of 82
Well the spars are in the smoker. I don't know how it will work out but I coated them in maple syrup and covered them with a salt free apple flavored Rub called pig out. I am taking pictures but need to figure out how to down load them from my iPhone.

Randy,
post #79 of 82
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Well the spars are in the smoker. I don't know how it will work out but I coated them in maple syrup and covered them with a salt free apple flavored Rub called pig out. I am taking pictures but need to figure out how to down load them from my iPhone.

Randy,


Sounds Good----No added salt on Bacon-on-a-stick is a good thing.

 

We really should have moved this discussion to my "Bacon-on-a-stick" thread.

 

Bear

post #80 of 82
How to you do they?
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