These are for sure my favorite Ribs!!
I have always hated the way they remove nearly every little scrap of meat from the Beef Ribs before they sell them to us.
So This Is What I Do:
When I removed the bones from all of my Prime Ribs, I left about an extra inch of meat on the bone side of the cut, so I could have some Awesome Meaty Ribs. I’ve been doing that with all of my Prime Rib Roasts for awhile now.
I vacuum packed them individually, and kept them together in my meat freezer, so they’re easy to find.
This time I decided to Smoke 4 of the 9 Rib sections I had in the Freezer. Each Section has 2 bones.
These 4 sections weighed in at 7 pounds total. That’s nearly 2 pounds for each 2 bone Rib Section!!
Day #1 (Prepping Ribs):
Remove from Vacuum packs, Rinse, Pat Dry, apply Lea & Perrins Bold Steak Sauce.
Then coat with Black Pepper, Garlic Powder, and Onion Powder.
Put all the pieces in a big bowl, cover it with plastic wrap & put it in the fridge over night.
Day #2 (Smoking Day):
9:30AM——————-Preheat MES 40 to 230°. Also Fill 1 1/2 Rows of AMNPS with Hickory Pellets, and light one end.
10:00AM——————Place all Rib sections on one MES 40 Grill Rack.
10:00AM——————Put full rack of Ribs on second position in MES 40.
10:30AM——————Place smoking AMNPS on the left end of the bottom rack of my MES 40.
1:00 PM——————Stack all Ribs in foil pan, add Foil Mixture*, cover with Foil, and return to second position in smoker.
1:00 PM——————Reset Heat to 240°.
3:50 PM——————Shut MES 40 down, and remove Pan of Ribs from Smoker, and take to kitchen.
4:00 PM——————Uncover, Separate Ribs individually, plate, take pics, add sides, take pics, Sit down & Eat.
Just for the heck of it, I checked the IT when I got them inside. They were all between 198° and 205°. None of them were “Fall-off-the-bone”.
These Ribs were very Tender, just like the Prime Ribs they came from.
* Foil Mixture:
6 ounces of Apple Juice.
2 ounces of Worcestershire “Original”.
2 ounces of Ken’s Honey Teriyaki Marinade.
Mix well——Then heat to between 150° and 200° before adding to Foil Package.
The adding of the extra 1” of Meat makes these Ribs Totally Awesome!!
Hope You All Enjoy My Pictures.
Thanks for looking,
Four sets of 2-bone Beef Dinos trimmed from my Prime Ribs, ready to Prep:
Close-up to show how much meat I left on the bones:
All coated with Lea & Perrins Bold Steak Sauce:
Then they get a light coating of Black Pepper, Garlic Powder, and Onion Powder:
On Smoking day, we move out to my Grilling & Smoking Porch:
Get my AMNPS going with Hickory Pellets:
I put the Ribs on rack #2 of my 6 rack MES 40:
Here they are ready to pan & foil with my foiling mixture:
Fresh out of Smoker & ready to cut into individual Ribs:
All separated & ready to devour. Look at the meat on those Babies!!
Bear’s first Beef Dino Rib with Roasted Red Taters & Sugar Snap Peas:
Leftovers for a couple more meals & some Awesome Sammies!!!