- Joined Nov 8, 2016
I’ve been wanting to do these. Everyone calls them Dino bones but what cut am I actually looking for in the store Al?Well I had the salmon I bought at WFF, put it on the flat top, and I made lox with the sushi grade filet's that I bought. Actually they are in the fridge ready to slice this AM. So on to my next project which was these Aged, USDA Prime, Dino bones. I smoked them on Friday for V-Day. I'll get right into the photo's!
I started with a pan with one can of French onion soup.
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Put a rack on top.
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Next the bones just fit over the pan.
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I didn't put much seasoning on them, just some EVOO & pepper.
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Fire up the Lang.
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And into the smoker they go.
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The smoker sat on about 250 all day. I just added a split every 45 minutes or so.
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It's been about 4 hours in right here.
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This is at the 6 hour mark. Probably another hour or so to go.
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Here they are all done. It took them to 203-205 to get probe tender.
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Now here is the cool thing. I was expecting to see a well done, meaning brown piece of meat when I cut the ribs, but as you can see the smoke penetrated all the way thru. That is one big smoke ring!!
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Even after they were done, they were still about 3" thick!
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Judy & I ended up splitting one rib & we were full, no sides or anything. So the next day we took the meat off the other 2 bones & made a sort of soup/stew.
Judy took the pan drippings, and de-fatted them in the fridge. Then we boiled down the stock added some veggies, cubed up the meat, added it, and then added some noodles.
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And this was last nights dinner. View attachment 432486
Very good, tasty & filling. Have enough for tonight too.
Just to give you an idea how big these bones were, check this out!
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Thanks for looking fellas!
The only thing I have left from WFF is a brisket, aged & prime. Can't wait to see how that goes!