Need help with Dino Bones?

[daddyzaring]

I found some nice looking beef ribs, and thought I'd try making Dino Bones for the first time.  I have a few questions though.  Do they have a membrane that needs removed?  What is the best way to prepare and cook them?  I can't decide if I want to use my MES, or my Charcoal GOSM.  If I use my MES can I crumble a little coal with the wood chips to get a smoke ring?

Thank you,

Jeff

 

[raptor700]

Dinos are great,yes they have a membrane that needs to be removed

i do a 2-.5-.5 on mine at 225º

The more smoke the better!

Don't forget the Qview

 

[daddyzaring]

Any tips on removing the membrane?

 

[adiochiro3]

I use the non-business end of a spoon to get a start under membranes and lift a bit off of the meat and bones.  once you have enough lifted, you should be able to grip it by hand and peel it off. 

 

[Fife]

Good luck the the bones.

 

[SmokinAl]

I tend to cook them just like spare ribs.

 

[fpnmf]

I did -3-2-1-  my last time.  http://www.smokingmeatforums.com/fo...ke-beef-ribs-with-q-view-done-with-money-shot  

You can use the handy dandy search tool and find lots of info using "dino bones" or 'beef ribs'..

  CRaig

 

[venture]

Actually, you can leave the membrane on.  Blasphemy for pork, though!  After cooking, a steak knife under the membrane and down the bone will pull all the meat of in a clean sweep.

Good luck and good smoking.

 

[daddyzaring]

Can someone refresh my memory on the 3-2-2 method?  I am planning on doing these tomorrow if it clears up like it suppose to.

 

[SmokinAl]

It's 3-2-1. The 3 is 3 hours on the grate in the smoker, the 2 is 2 hours wrapped in foil with some liquid on the grate in the smoker, & the 1 is 1 hour back on the grate without foil. The idea is you get smoke flavor in the first 3 hours, then the next 2 hours the ribs steam in the foil & get real tender, and the last hour firms them up a little and adds a little bark.