More Friends, More Dino Ribs (Lotsa Q-View)

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tx smoker

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Apr 14, 2013
Lago Vista, Texas
This has been a most unusual Summer. Typically we are on the lake with the boat every Saturday, spend some time just cruising around, then head to our friends' dock about 40 miles up the lake to hang out all afternoon. It's been so hot that we feel like we're torturing ourselves being out there so the boat has only been out twice this year. Add to that we're in a severe drought and the lake is about 50 feet low, that can make for some dangerous boating. ?All sorts of evil stuff starts showing up when the water is down that far. Needless to say, we have not seen our friends but a couple times this year so decided to invite them over for pool, (margaritas), and dinner. they asked for Dino shucks :emoji_laughing: That just breaks my heart.

The culprit. 4 ribs weighing in at almost 6 pounds. These things are enormous.

They are about 2 1/2" thick.

Seasoned with Jeff's Texas rub. Went a bit lighter with the rub this time. Got a little heavy handed last time and they were just a tad too salty.

Onto the smoker about 8:30 or so at 250. Anticipating an 8 hour cook +/-

Close enough

Early morning TBS. This is what we live for :emoji_wink: I actually fired the smoker up about 7:30 to test a couple of mods I did over the past week.

At the 3 hour mark. Color is looking good so far.

Even though Evelyn was bringing a pasta salad, Tracy wanted me to make a Mexican street corn salad that she's fallen in love with.

At the 5 hour mark. OOPS!! They are probing tender all the way through and are done......3 hours earlier than anticipated. Shut the smoker down and just let them sit to keep warm. Nice color and got some good pull-back going

Into the house just before 5:00 to slice and get dinner going.

Sliced. Nice and juicy throughout and cut like butter.

The whole spread including the pasta salad Evelyn brought as well as some homemade hummus and fresh veggies.

My plate. A little bit of everything and the biggest rib of the bunch.

Close up to show how juicy these things are. So tender.

I'll take this for a well cooked rib

Y'all aren't going to believe this but after dinner we actually got some rain for the first time in longer than I can remember. Only lasted about 30 minutes but it was enough that I don't need to water the plants today :emoji_laughing:


All in all a successful cook, even if it did wrap up sooner than I thought it would. I just let things sit and about 30 minutes before we were ready to eat I fired the smoker back up to reheat the ribs. Once again, as hot as it's been we just wanted some cool elements to go with the ribs so everything was planned that way. Lots of cool, fresh side dishes and a few happy campers. These monster ribs are just hard to beat and thankfully, I have more in the freezer, which is a good thing because these have become Tracy's most requested weekend BBQ.

Well, gotta go get breakfast going. Y'all take care and have a great Sunday.



Smoking Guru
SMF Premier Member
Apr 17, 2020
Southaven, MS
I could make a meal off the corn and pasta salads. Looks darn good. And those ribs….just icing on that beautiful meal.


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Jun 22, 2009
Central Florida (Sebring)
Another great cook there Robert! Those ribs look phenomenal, I’m sure you know where I’m going with this. If that was my house I think we would have just ate them right off the board. They would have never made it to the table. Great looking spread, your friends are very lucky!


Master of the Pit
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Jun 30, 2018
SE Arizona
Dang Robert! Those ribs are gorgeous.
Excellent spread all the way around with the cold sides too.



Smoking Guru
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Oct 17, 2014
Gilbert, AZ
Dino beef ribs are my favorite meat to smoke and eat. Over the fence and out of the park Robert, you nailed that cook, nice work! RAY


Master of the Pit
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Jan 13, 2015
Coatesville, IN
Executed with perfection Robert! I've got a double set of 4 bones in the freezer just waiting to find their way to the smoker. Doubt I can match your gorgeous looking ribs but gonna give it a go and see.


Master of the Pit
★ Lifetime Premier ★
Sep 19, 2018
South Carolina
Heck YEAH!! Robert, I really like how those look, very nice indeed. Those fresh veggies in that plated pic appear to looking at that rib and smiling, probably thinking, "You won't last long, haha." :emoji_laughing:

Anyway, the last ones I smoked were done in about 6 hours and I had allowed 8 then, too. Better to be early than have a bunch of hungry folks looking at me and wondering if they'll ever get to eat and my wife asking, "How much longer?"


Master of the Pit
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Jan 18, 2020
Western Colorado
Just looks so delicious Robert. That time with friends is special for sure. Nice keeping connected and a super cook. I really like that cooker you made. Makes some darn good looking grub.

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