Before I smoke Godzilla for the first time...a few questions :)

[TNJAKE]

Pre-cook update and defrosting question...

In total, this is 28 lbs. of Dino ribs in 4 pieces - I am guessing that I can throw in the fridge on Thursday and be able to season them Friday night for Saturday AM's planned cook, or should I pull them on Wednesday just in case? My fridge is generally kept about 38F.

View attachment 628965

I'd put them in the fridge today

 

[GrumpyGriller]

I'd put them in the fridge today

Glad I asked!!!

Thanks

 

[GrumpyGriller]

Update Part 1 - prepped tonight and will be smoke low and slow tomorrow.

 

[Ringer]

In for the finish...

 

[GrumpyGriller]

On at 8 AM...

 

[912smoker]

Looking good and in for the finish!

Keith

 

[GrumpyGriller]

Two of 4 racks off and in cooler...

 

[jcam222]

Whatever you did they are looking good. I don’t remove the skin on Dino ribs mostly because it’s is hard as heck to remove :). I pull it before serving. As Robert said you are looking at a lot longer than 5 hours at 225F. These are very forgiving so I usually run at 275F. I do cook to a finish temp of 205F which is going to prove tender on these darn near 100% of the time. I like spritzing these and use a mix of 1 cup of white vinegar and a 1/4 cup Louisiana hot sauce. I got that from Heygrill site and love it. For rub I just like SPOG and maybe a dust of espresso or any of the commercial “dirt” rubs. I also never wrap them.

 

[Ringer]

Those look good from here. I'll take 1 bone with some slaw please!

 

[GrumpyGriller]

They taste pretty damn good
225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub wasnSlap Yo Daddy Beef Rub

 

[TNJAKE]

Looks good. Nice work bud

 

[GaryHibbert]

WOW!!!! Now those are RIBS. Looking fantastic. Nice job.
Gary

 

[jcam222]

Looks fantastic!! Wish I was there for a bite or three haha

 

[GrumpyGriller]

Thanks all! Just glad I didn’t ruin 28 lbs.,- always fun to Go Big on a first attempt