[ed-Seth: According to advance stats…HEY, EYES UP HERE! Yes, you. You think I didn't notice your focus was drifting down to the—?
I mean it. You'll get to that rib meat soon enough. First let's give some credit to the people responsible for the layer of redness: Stubb's, whose outgoing CEO reads this space and had the idea to give us money to put Joe from MMMGoBluBBQ in it.
Okay, NOW you can gawk, because this recipe holy cow...]
I've been waiting for a big week to cook these monsters and I couldn't wait any longer. I think this constitutes a big week, right? These Dinosaur beef ribs are a SHOW STOPPER for sure. As I told Seth yesterday, I still have the "meat sweats" and it's 3 days later, but I'm not complaining. You may have to check in with your local butcher to secure a rack of these as they are not typically found in the meat department at your local grocery store. I call them Dino Beef Ribs, but they are known as Beef Plate Ribs to most butchers. When done, these taste exactly like burnt ends of a brisket. This is the probably the most flavorful cut of beef we will make all season. Yabba Dabba Doo!!!!!
Ingredients:
- Dino Beef Ribs (Beef Plate Ribs) 6-7 lbs per rack
- 2 TBS Worcestershire Sauce
- 5 TBS Stubbs Beef Spice Rub
- 2 TBS Pepper (Coarsely Ground)
[After the jump: YEEEEEAAAABBAAADABBBAAADOOO!!!!]
Directions:
Set grill or smoker up for indirect heat and shoot for 250 degrees. If you are using a gas grill, set it up for indirect by lighting half of the burners and placing the meat over the burners that are turned off. Make a foil pouch filled with wood chips and set directly on the hot burners for smoke. Poke several holes in the foil pouch so the smoke can escape. Now, back to the charcoal/wood smoker set up. While the coals are heating up, it's time to season these big bad boys. These are ridiculous. They come with 3 bones per rack and are typically between 6 and 7 lbs. These things are are "half a brew" high. Each rib weighed in at 2 lbs once cooked.
Prior to seasoning, we will need to do a little trimming. Remove any thick pockets of fat or at least trim the fat down to less than 1/4 inch thick. This is what the rack looks like trimmed. Leave some fat on as this will help keep things moist throughout the long cook.
Remove the membrane on the back as it's way too thick to bite thru. Stick a butter knife under the skin and start to peel back. Once you have a corner started, grab a paper towel.
It helps to use some paper towels when doing this step as the membrane is extremely slippery. The towels help with the grip.
Once the membrane is gone, cover with Worcestershire sauce and dust with your Stubbs Rub and ground black pepper. The Worcestershire sauce helps the rub adhere and adds a little flavor. Tabasco sauce is also a great way to go. I love black pepper on my beef ribs as they add a little extra bite and helps in forming a nice crust.
Place your bones on the grill, meat side up and let go for 2 hours. Toss on 3 - 4 oak or hickory wood chunks and place your bones on the grill, meat side up. Let them go for 2 hours.
After 2 hours, you will notice the meat starts to pull back on the bones. We are shooting for an internal temp of 200 on these beasts.
I decided to take a few pics of my new Egg handles while they were cooking. I love these!!!!
After 5 hours, they should be nearing 200 degrees. The Thermapen slid in like butter and a nice crust has formed. Another way to tell if it's done is by jiggling the meat. If it jiggles easily, it's done.
You can let rest for 15 minutes and eat after slicing. I still had 2 hours to go until my guests showed up, so I had to wrap and let rest. Here is a great way to keep things warm for tailgates or if your meat gets done early. Wrap in some butcher paper (non waxed) or foil and place in a cooler lined with towels. I prefer butcher paper as it helps keeps a nice crust. Foil will turn that crust into mush after about 10 minutes. This also works great with pork butts, ribs, and briskets.
Take your standard cooler and line the bottom with a few towels. Place your wrapped meat in and top with a few more towels. Close the lid and your meat will stay warm for up to 6 hours. This also helps tenderize the meat.
Once your guests arrive, slice and enjoy with your favorite adult beverage.
The fat marbling on these ribs is unreal. These are so tender and juicy, you will have rib juice running down your arm. BBQ Sexiness. Ladies dig it!
No sauce needed on these (Per Fred Flintstone). They are perfect as is.
This is a great training tool if you trying to teach your pup how to jump. Smokey Bones set a new record 2 seconds after shooting this pic. He also barked "Yabba Dabba Go Blue" as he was running away with my rib.
