Beef Dino Ribs (Heavy on Meat)

Discussion in 'Beef' started by bearcarver, Oct 14, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beef Dino Ribs (Heavy on Meat)



    These Beef Dinos are my All-Time Favorite Ribs!!


    So This Is What I Do to get Ribs with a lot of meat on them:
    I buy my Prime Ribs in 5 to 6 pound hunks, when on sale (usually Christmas Week).
    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 years now.
    I vacuum packed them in 2 Rib Pairs, and kept them together in my meat freezer, so they’re easy to find.
    This time I’m Smoking the last 5 of the 9 Rib sections I had in the Freezer. Each Section has 2 bones.
    These 5 sections weighed in at nearly 9 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):
    9:20AM——————-Preheat MES 40 to 230°. Also Fill 1 1/2 Rows of AMNS with Hickory Dust, and light one end.
    10:00AM——————Place all Rib sections on two MES 40 Grill Racks.
    10:00AM——————Put 3 Pairs of Ribs on second position in MES 40, and 2 Pairs on top Rack.
    10:30AM——————Place smoking AMNS on the right 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°.
    3:45 PM——————Shut MES 40 down, and remove Pan of Ribs from Smoker, and take to kitchen.
    3:55 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 195° and 204°. 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 Lawry’s 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 Really Awesome!!

    Hope You All Enjoy My Pictures.

    Thanks for looking,

    Bear







    5 Pieces of Dino Ribs—2 bones each—About 2 pounds each pair:





    Thickness ranges between 1 1/2” to over 3”:





    “KISS” Rub ingredients needs only Lea & Perrins Bold, CBP, Garlic Powder, and Onion Powder:





    All coated & ready for overnight nap in Fridge:





    3 of the Pairs on one Rack. The other two on another rack, ready to go to Smoker:





    A little more than one Row of my AMNS filled with Hickory Dust & one end lit.





    Two sets of Ribs on top rack, Three sets on #2 Rack:





    View through the looking glass. Love that thing!!





    Nice Smoke coming from Top Vent:





    An up-to-date Pic of the View from my Smoker (Front Yard). Beautiful Day:





    After 3 hours at 230°, ready for pan & foil:





    Fresh out of Smoker & uncovered in Kitchen:





    All 5 Sets spread out, ready for cutting apart:





    All 10 Dino Ribs separated:





    Close look at 4 Dino Ribs:





    The other 6 Dino Ribs:





    Bear’s First Helping of Beef Dino, Green Beans, and Roasted Red Taters:





    Here’s the Leftovers, but That will be another post with Au Jus, Sammies & Next Day’s Breakfast:
     
  2. uzikaduzi

    uzikaduzi Meat Mopper

    i have an odd complement... besides those ribs looking fantastic, i really like the way you format your posts. makes them very easy to read and follow.
     
  3. Hey I was thinking  You could get one of those food shipping boxes and do an Urgent Over night to me ??   Looks great as usual

    Those are Killer have to be fantastic

    [​IMG]

    Gary
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I'll be waiting for a sandwich!:biggrin:
     
    Last edited: Oct 14, 2016
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    That's my main objective, when I do my Posts.

    I want it to be easy for people to follow, and then they can make changes to suit their tastes later.

    Bear
     
  6. slipaway

    slipaway Meat Mopper

    Bear - always love your posts and advice. Again you have outdone yourself with these Dino Ribs. They are bigger than most prime ribs I find (ha, ha) and they look like you could pick on those bones all day..............

    I have your listing of recipes bookmarked on my computer and run to the over and over as I tweak my meals.

    Thanx again for your help and posts.............
     
  7. betaboy

    betaboy Meat Mopper

    Those are some beasts!! Nice write up, nice Q and well done!!

    [​IMG]
     
  8. Awesome set of ribs Bear! Definitely going to use your method with the next prime rib I get.

    Points!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!

    And Thanks for the Points!

    Bear
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You b-one!!

    Sammies & Au Jus coming soon.

    Bear
     
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Those are huge ribs!

    My mouth is watering, I'm in for the sammies.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks great.

    I think I have one package of them left.

    Sales coming soon.
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear , you are making me salivate ![​IMG]
     
  14. smokeymose

    smokeymose Master of the Pit

    Absolutely gorgeous, Bear!
    :points:
    I'm going to start saving my nickels today so I can get that for Christmas! :drool
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You for that---I'm glad you like my Step by Steps, and are making use of some of them.

    You're Very Welcome!

    Bear
    Thank You Beta!!

    And Thanks for the Points!

    Bear
     
  16. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Those were some nice meaty ribs.
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Bear!

    Looks like one rib is a meal!

    Point!

    Al
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Tim!!

    I'm going to do these in batches of 4 from now on, because I can get 4 on one rack.

    And Thanks for the Points.

    Bear
    Thank You John!

    Sammie coming soon, and my Au Jus method.

    Thanks for the Points!
    Thank You Adam!

    Yup---Christmas isn't far away---And I think they had good sales during Thanksgiving week last year too.

    Thanks for the Points Too.

    Bear
     
  19. grizsmoker

    grizsmoker Fire Starter

    Very nice work Bear!!

    Both the meal and the post are off the charts. Point!!

    I only wish you were my neighbor, I would be over every night. [​IMG]  
     
  20. chad e

    chad e Smoke Blower SMF Premier Member

    Holy crap those are sexy. Prime rib doesn't fly at my house due to the fat content. Even steaks are chosen with the utmost care and eagle eye
     

Share This Page