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Dino bones?

Discussion in 'Beef' started by grouper sandwich, Oct 5, 2010.

  1. I picked up a couple of cryo packs of decent looking dino bones last night at Waldo World and figured I'd toss them on the smoker and drench them in some pecan smoke Saturday for the FSU/MIami game. Anyway, it's been many a moon since I've messed with these. Should I use a modified 3-2-1 with them, say a 3-1-1, or just go straight smoke for 5-6 hours? Do they need less time than babybacks?
     
  2. I did some last week using the basic 3-2-1 method and they were great.

    [​IMG]
     
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    He is alive after all. Brian I haven't heard from you I awhile my friend. Now dino bones I haven't done them in a while now. I will say that those you did there Culpepper look really yummie. Now I have some short rib that have really long bones and they smoke better by temp not by time as most ribs. I can't wait to see your ribs brian............ 
     
  4. squirrel

    squirrel Master of the Pit OTBS Member

    Holy cow those look amazing. I'm not familiar with "Dino Bones" what is it and does it already come with the "French Cut" or do you do that? Curious Squirrels want to know!
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

  6. squirrel

    squirrel Master of the Pit OTBS Member

    Okay, so after looking at Bears Dinos the it's not really a "French Cut" but it looks like one due to shrinkage [​IMG].
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup, they get a lot more "pull-back" than Porky Pig Ribs.

    I love 'em!

    They taste just like the best part of what they were cut off of--The Prime Rib.

    MMMMMmmmmmm,

    Bear
     
  8. Yes Mark, I'm still alive. It's been a very busy summer with the girls. Lots of boat time, shuttling to and from various camps and making sure the wife is happy and attended to. LOL...Oh yeah, and some pretty good Q from time to time also.

    I think I'm do them 3-2-1 and watch the "2" to make sure they don't get over tender. I'm not big fan of fall off the bone. If I think of it I will post some qview off the feast.