Beef ribs, AKA "Dino bones" in the smoker. Done! Q view up!

[mrad]

Where do you guys get your dino bones?  In Minnesota it's almost impossible to find them with any meat on them. I have asked the local butchers, but They tell me all their meat comes from packing plants now and finding these cuts with a lot of meat on them is difficult to do. 

Also curios as to what you pay per lb?  Walmart has them for $2.69, but again, very little meat on them. 

 

[myownidaho]

Those look spectacular! Point for sure!

 

[radio]

 
Great looking beef ribs! Add three sides to that and you could've entered the throwdown!

Didn't know there was a throwdown in progress.  I've been gone from here way too long!

 

[radio]

 
Where do you guys get your dino bones?  In Minnesota it's almost impossible to find them with any meat on them. I have asked the local butchers, but They tell me all their meat comes from packing plants now and finding these cuts with a lot of meat on them is difficult to do. 

Also curios as to what you pay per lb?  Walmart has them for $2.69, but again, very little meat on them. 

You pretty much have to talk to the butcher and request them.  The ones that show up in the meat case have had the prime rib carved off them and have very little meat.  Other places cut them into individual ribs and package them that way.

The meaty ones like these are not cheap. I paid $4.99 per pound, but they were extra meaty and well trimmed.

If you really want to throw a butcher a curve ball, ask for "Boneless beef ribs"

  They are cut from the heart of the shoulder clod and are incredible in the smoker!  Not many butchers will know what you are talking about, so you will have to explain and ask them to cut it for you.  should be $4.99 to $5.99 per pound, but no bones to toss in the trash..  I cook them like brisket, but only do them as a special treat as the price is about double what a packer cost per pound

ribs4.jpg

• radio
• Mar 29, 2017

ribs5.jpg

• radio
• Mar 29, 2017

 

[tropics]

I am surely glad to see this post!! I still have a smaller rack in the freezer and my smokers are available. Points

Richie

Sorry for being late

 

[Bearcarver]

 
Where do you guys get your dino bones?  In Minnesota it's almost impossible to find them with any meat on them. I have asked the local butchers, but They tell me all their meat comes from packing plants now and finding these cuts with a lot of meat on them is difficult to do. 

Also curios as to what you pay per lb?  Walmart has them for $2.69, but again, very little meat on them. 

Nothing like that around here either.

So the only other way to get them is to remove the Ribs yourself when you buy Prime Rib, and save them until you have enough for a good Beef Dino Rib Smoke.

 

Here's some like that:

 

Prime Rib "Dino" Ribs     

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

 

Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[young j]

Good job, it looks delicious and also props to whoever took the pictures

 

[masssmoke]

those look truly amazing!

 

[lunchmeat]

i always fail at beef ribs. 

 

[GaryHibbert]

Now those are my idea of ribs!!  Looking Great.

POINTS

Gary

 

[radio]

 

 
Where do you guys get your dino bones?  In Minnesota it's almost impossible to find them with any meat on them. I have asked the local butchers, but They tell me all their meat comes from packing plants now and finding these cuts with a lot of meat on them is difficult to do. 

Also curios as to what you pay per lb?  Walmart has them for $2.69, but again, very little meat on them. 

Nothing like that around here either.

So the only other way to get them is to remove the Ribs yourself when you buy Prime Rib, and save them until you have enough for a good Beef Dino Rib Smoke.

 

Here's some like that:

 

Prime Rib "Dino" Ribs     

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

 

Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

Gotta ask for "short rib plate" and specify the ones near the shoulder that have lots of meat on 'em.  I have no earthly idea why so many butchers don't seem to know exactly what you are asking for, but they often show you the soup bones where they carved off the prime rib.  Not enough meat on those to mess with in a smoker.

 

[radio]

 
i always fail at beef ribs. 

Why you think that is?  with meaty ones like I smoked, it's hard to go wrong.  if you can make decent pork baby backs, you can make beef ribs also.  Lots of friendly folks on here that will help guide you through it and congratulate you on successes, or help you figure out what kept them from being top notch.

 

[radio]

Good job, it looks delicious and also props to whoever took the pictures

LOL!  Thanks.  Just snapped them with my handy, dandy smart phone camera

 

[allingamer]

Those ribs look fantastic. Been looking for a decent price on so I can do some up.

 

[mike5051]

 
Thanks everyone!  Had one rib left over, so guess what's for lunch?

Those were some great looking ribs radio!  A one rib lunch,  Nice!

Mike

 

[lunchmeat]

 I raise cattle and the last three times i tried it was from my own cuts from my butcher , he split them into individual rib cuts.

I don’t know if it was the fat itself, but they just had this taste about them that was bad . the beefy parts tasted nice but were not as soft as should be. 

 

[torp3t3d0]

They look so good I'm going to Resturant Depot (RD) and get some and do them just like that...they are beautiful.....(BTW....RD has the bones in good, choice, choice Angus, and PRIME...think I'll just go for the Angus)....Don't think I can beat those....will use my Weber Rocky Mountain Smoker for those as I've never tried to something like that in my MES 40...

Pete

P&V in Brogans Pub.jpg

• torp3t3d0
• Mar 30, 2017

 

[radio]

 
 I raise cattle and the last three times i tried it was from my own cuts from my butcher , he split them into individual rib cuts.

I don’t know if it was the fat itself, but they just had this taste about them that was bad . the beefy parts tasted nice but were not as soft as should be. 

I've never tried them as individual ribs, but I doubt that I ever would for fear they would just shrink, dry out and toughen up which sounds like what might have happened to yours. If I did singles, I would smoke them maybe an hour or so, then wrap tightly in foil and finish in the oven until tender.

If you have another beef processed, ask the butcher to leave the front rib plate whole.

 

[radio]

 
They look so good I'm going to Resturant Depot (RD) and get some and do them just like that...they are beautiful.....(BTW....RD has the bones in good, choice, choice Angus, and PRIME...think I'll just go for the Angus)....Don't think I can beat those....will use my Weber Rocky Mountain Smoker for those as I've never tried to something like that in my MES 40...

Pete

P&V in Brogans Pub.jpg

• torp3t3d0
• Mar 30, 2017

Good luck and be sure to post up the results!  I removed the membrane from the back like I do with pork ribs, but there is really no meat back there to gnaw on anyway.  If yours have a coat of silver skin on the meaty side that has not been removed, use a sharp knife and carefully remove it before applying seasonings.  I like the flavor of the meat, so on beef I use nothing more than a generous application of kosher salt and coarse grind black pepper.

Mine were quite moist and I'm sure they benefited from the addition of beef broth and covering to finish the cook. When adding broth, I always place the meat on a rack so it is not resting in the liquid. 

I did not do it to these, but if a firmer "bark" is desired, uncover for the last hour or so of the cook kind of like the 3-2-1 method for pork ribs

 

[radio]

Those ribs look fantastic. Been looking for a decent price on so I can do some up.

Good luck on finding a "decent price"!  best I have ever seen around here is $4.99 per pound.  When brisket packers are $2.69 per pound, it's kind of hard to justify paying double for meat with so much waste, but every once in a while that cave man instinct to gnaw the meat off a big 'ol bone just has to be satisfied