or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Brontosaurus Ribs
New Posts  All Forums:Forum Nav:

Brontosaurus Ribs

post #1 of 7
Thread Starter 
I found a great butcher here in NorCal and purchased the largest, meatiest beef ribs on the rack then had him cut them in half. Salt and pepper only then into the fridge for 15 hours or so. I just threw them on at 225F for a late afternoon dinner. Seeing some other posts here I see a higher temp of 250-270. Veterans of the Texas style beef ribs: any recommendation to not do the lower temp? Will the fat breakdown enough? I don't want to go too high and get jerky. Any tips appreciated!

*Oh and added a light dusting of Oakland Dust rub - Bought it but never tried it and got too excited to skip until the next one...


Edited by Drucker82 - 3/27/16 at 7:24am
post #2 of 7

This is gonna be good!

 

:popcorn

post #3 of 7
Thread Starter 
Sprayed with Apple juice and checked water pan at 1.5hrs in...

post #4 of 7

They look great, I would keep it at 225. Don't overcook them, med/rare is good.

 

Al

post #5 of 7
Quote:
Originally Posted by Drucker82 View Post

Sprayed with Apple juice and checked water pan at 1.5hrs in...


Those Look real good, so far Drucker!!Thumbs Up

Beef Ribs are my Favorite Ribs!!:drool

 

I know what you mean----I like to do my Prime Ribs to Med-Rare, but the Fatty meat around the Rib bones, I like to do longer, more like Ribs so the fat breaks down better.

Here's a couple I did in Step by Step form, with tips:

 
Prime Rib "Dino" Ribs    
 
post #6 of 7
Thread Starter 
Awesome! Thanks Bear! They came out looking great but a little early for dinner so letting them rest and will warm up before cutting up.

post #7 of 7

Those look Great, Drucker!!Thumbs Up

 

Bet they tasted Awesome!!:drool-------:points:

 

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Brontosaurus Ribs