A year ago I attempted to smoke my first set of Dino Bones, i.e. plate ribs. They didn't turn out well. Many at that time encouraged me to try again so Saturday was the day. Back on Tuesday I pulled a Piedmontese 2 pack and put them the garage fridge to thaw. Armed with the helpful comments from a number of you I was confident that last time they weren't on long enough. The smoke was started too late which in turn forced me to pull them for a timed dinner. Yeah, all these years smoking and I then make a rookie mistake. Welcome to ol' farts with a case of CRS.
These things were beautiful, thick with great marbling. Friday night I decided to go pure Texas on them using 50/50 S&P then added a tad more pepper for insurance. Put them back into the fridge for overnight.
Saturday morning 8am, fire up the smoker and the bones are on at 180º for and hour. Get the coffee made and turn up the MAK to 270º by 9am.
A little over 5 hours in and the color is looking good, fair amount of pull back on the bones but way from being tender. It was also time to turn attention to the appetizer for cocktail hour. Put together some pig shots and threw them on the top shelf for a 2 hour smoke. Also put together the wife's favorite Sangria.
Bumped the temp down to 240º after 7 hours with them probing good in some places but others still needed more time. Then went about getting some potato wedges ready for the grill including a kicked up mayo dressing to be served table side. At the 8 hour mark the dino bones probe tender all over. Pull into an alum pan, covered with foil and placed in a 170º oven until dinner time. At 6pm, finished the potatoes and it was on to discover how I did with the main course. Here is the first cut and one of the dinner platings. Add a salad with home made french dressing & danish blue cheese along with the sangria and the meal was complete. Everybody loved it.
Can't thank the folks here enough for helping me get this smoke right!
Edit: some how the photos were small, republished.
These things were beautiful, thick with great marbling. Friday night I decided to go pure Texas on them using 50/50 S&P then added a tad more pepper for insurance. Put them back into the fridge for overnight.
Saturday morning 8am, fire up the smoker and the bones are on at 180º for and hour. Get the coffee made and turn up the MAK to 270º by 9am.
A little over 5 hours in and the color is looking good, fair amount of pull back on the bones but way from being tender. It was also time to turn attention to the appetizer for cocktail hour. Put together some pig shots and threw them on the top shelf for a 2 hour smoke. Also put together the wife's favorite Sangria.
Bumped the temp down to 240º after 7 hours with them probing good in some places but others still needed more time. Then went about getting some potato wedges ready for the grill including a kicked up mayo dressing to be served table side. At the 8 hour mark the dino bones probe tender all over. Pull into an alum pan, covered with foil and placed in a 170º oven until dinner time. At 6pm, finished the potatoes and it was on to discover how I did with the main course. Here is the first cut and one of the dinner platings. Add a salad with home made french dressing & danish blue cheese along with the sangria and the meal was complete. Everybody loved it.
Can't thank the folks here enough for helping me get this smoke right!
Edit: some how the photos were small, republished.
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