Smoked Beef Prime Rib Dinos (With extra Meat)
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,
Bear
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!!!
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,
Bear
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!!!
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