Dinosaur Beef Ribs
Also known as bone in short ribs or plate ribs. These are the best ribs I've ever had hands down. Super basic seasoning which is key because the beef flavor is the star of the show. Lovely smoke flavor and very tender meat, oh did I mention that there is something that can't be replicated about cooking ribs with a bone as long as my forearm... yeah this was a really fun cook!
Also save the bones when you're done and use to boil into a stock. It will have a great smoky flavor perfect for soups and slow cooking beef to make shredded meat tacos or enchiladas.
Dinosaur Beef Ribs
Also known as bone in short ribs or plate ribs. These are the best ribs I've ever had hands down. Super basic seasoning which is key because the beef flavor is the star of the show. Lovely smoke flavor and very tender meat, oh did I mention that there is something that can't be replicated about cooking ribs with a bone as long as my forearm... yeah this was a really fun cook!
Also save the bones when you're done and use to boil into a stock. It will have a great smoky flavor perfect for soups and slow cooking beef to make shredded meat tacos or enchiladas.
Open in Cookpad AppSteps
- 1
Get smoker heating to 285°. While it's heating up trim as much excess fat off the top of the ribs. Don't pull the membrane off the bone side of the ribs, there is no meat on that side and it helps them stay together while cooking.
- 2
Dust all sides with the montreal seasoning and granulated garlic. Let sit to get the chill off while the smoker heats up.
- 3
Place on the smoker and cook uncovered for 3-4 hours. Keep the temperature between 275°-300°.
- 4
The size of your ribs will determine how long you need to cook, mine were on the larger size so to get the color and amount of fat rendering it took me about 4 hours uncovered.
- 5
Wrap in foil and cook for another 2-4 hours. Pour about half a can of beef stock (6-7oz homemade) in the bottom of the foil first before putting the ribs in. This will not only add flavor but steam them as well.
- 6
You're looking for an internal temp of around 200°. The main thing is the thermometer goes into the meat easily without any resistance. I was expecting to cook covered for about 3 hours but mine took 4 hours. We did have some pop up storms and rain that lasted longer than supposed to so I did end up with greater fluctuations in my temps than wanting.
- 7
Leave wrapped and let cool for about an hour. Unwrap and you'll see the meat has drawn back a good amount and the stock and drippings have pooled in the bottom to make a great dipping sauce.
- 8
Slice the ribs and behold the beautiful smoke ring :) Serve with your favorite sides and dive right in caveman style!
Cooksnaps
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