Every now and then my head(and stomach) says "it's time to make some Dino ribs. Our local "Latin" market. typically has these displayed in the "expensive" section of the meat area. Selection is usually limited o a couple of pieces with a take it or leave it attitude. Communication is limited to point and ask to see, as I am not bilingual.
Ended up with a 4 bone job with a ""generous" fat cap. I don't know if they are cutting hacks or enjoy selling extra fat @ $9/lb.
Cooking choice was between kettle and WSM. I chose the WSM because i knew this was going to be a 8-9 hour cook. Decided to try pecan and hickory on this cook, as post oak chunks are not readily available down here.
Fresh batch of SPG heavy on pepper.
Got WSM to a steady 260 and threw them on. I don't normally probe ribs but this is a little different with the generous chunks of meat.
cook was uneventful with a lengthy stall at about 175.
Didn't wrap but did spritz a couple times to promote bark.
Pulled at 203 internal and let rest bone down and covered.
ones cut to just over a pound a piece which was way more than either of us could eat at one setting.
Here's what we got.
Ended up with a 4 bone job with a ""generous" fat cap. I don't know if they are cutting hacks or enjoy selling extra fat @ $9/lb.
Cooking choice was between kettle and WSM. I chose the WSM because i knew this was going to be a 8-9 hour cook. Decided to try pecan and hickory on this cook, as post oak chunks are not readily available down here.
Fresh batch of SPG heavy on pepper.
Got WSM to a steady 260 and threw them on. I don't normally probe ribs but this is a little different with the generous chunks of meat.
cook was uneventful with a lengthy stall at about 175.
Didn't wrap but did spritz a couple times to promote bark.
Pulled at 203 internal and let rest bone down and covered.
ones cut to just over a pound a piece which was way more than either of us could eat at one setting.
Here's what we got.
