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Beef Dino Ribs
Posted on 6/9/26 at 7:57 am
Posted on 6/9/26 at 7:57 am
Alright, so yesterday was the first time I cooked those big beef ribs.
These were almost 5 lbs and after a good trimming I seasoned them with Blues Hog Bold and Beefy seasoning and let 'em rest for about 20-30 minutes before putting them in the Pit Boss pellet cooker at 250 degrees with post oak pellets.
After about 30-35 minutes I realized I didn't get a picture of them on the smoker.
They went on at 10:45 am and about 4:30 they were at 175 degrees so I wrapped them in brown unwaxed butcher paper and put them back on the smoker.
I honestly didn't expect them to take till so late to get done. At 6:15 I brought them in and let 'em rest while I grilled some green onion sausage.
Unwrapping them I didn't expect them to be so tender and juicy but they were so tender the bones were falling off.
The pictures don't do them justice.
The flavor and tenderness was amazing! Even the fat was delicious and like warm melting butter.
No plated pictures as I was starving and simply forgot. Served with homemade potato salad and cole slaw.
12
Posted on 6/9/26 at 8:11 am to Cajunate
Looks very good.
I've always wanted to take a stab at those, but the stores around here never stocked them. They finally showed up, but the price is $$$$.
I've always wanted to take a stab at those, but the stores around here never stocked them. They finally showed up, but the price is $$$$.
Posted on 6/9/26 at 8:31 am to Cajunate
I plan on doing these for the fourth. Saw them yesterday at Walmart, marked Prime, $29 for three chuck plate ribs, not bad. Saw a good show on these last week from Steven Raichlen he pulled the bones out and sliced them across like a brisket.
Posted on 6/9/26 at 9:09 am to Cajunate
nice job
Posted on 6/9/26 at 9:09 am to Cajunate
quote:This is why I never post mine. They just don't photograph well(mine). Yours look fantastic. These are by far my favorite thing to smoke, but I don't do them often because, they are a terrible value, my wife claims to not love them, and I have had some poor results even though felt like I had done everything right. My most recent ones had that butter-like texture. I could have hurt myself on those, but the kid and wife ate their fair shar.
The pictures don't do them justice.
Posted on 6/9/26 at 9:21 am to BIG Texan
quote:
I plan on doing these for the fourth,
Sounds good. Just plan to give them a good 10 hours and maybe more to allow them to rest a bit before cutting into them.
Posted on 6/9/26 at 9:51 am to Cajunate
good job. why is that pellet smoker so clean? 
Posted on 6/9/26 at 10:42 am to AlxTgr
quote:
have had some poor results even though felt like I had done everything right
I spent one whole summer devoted to trying to master these. I had a solid recipe that I would follow like I was building a nuclear bomb.
Maybe half the time I got delicious and perfect results. The other times I would get sub-par results and a couple of times it was like an old boot and they got thrown out.
I just gave up after that. Too much work and too much money for something I couldn't conquer.
Posted on 6/9/26 at 11:04 am to jbgleason
quote:Like brisket, I think sometimes we are at the mercy of the meat. The last ones I did, which were incredible, were Nolan Ryan from Kroger listed as choice. Just looking ta the marbling, and I am no beef grader, it looked every bit of prime to me.
Maybe half the time I got delicious and perfect results. The other times I would get sub-par results and a couple of times it was like an old boot and they got thrown out.
Posted on 6/9/26 at 11:09 am to t00f
quote:
good job. why is that pellet smoker so clean?
Because I'm kind of anal about keeping my grills clean and I had just cleaned it last week.
Posted on 6/9/26 at 3:53 pm to Cajunate
Where’d you get them from?
Posted on 6/9/26 at 4:40 pm to Cajunate
quote:
No plated pictures
its OK. We get the point. The ribs look delicious. Good job.
Not every dish cooked by every single person warrants a "plated" pic. Or a pic at all. We've all seen just about everything at this point.
Posted on 6/9/26 at 5:04 pm to BIG Texan
quote:
$29 for three chuck plate ribs
costco and rouses charges around $60. I didn't even know Wal Mart sells them.
quote:
I just gave up after that. Too much work and too much money for something I couldn't conquer.
You're making it seem like it's rocket science
It's not that hard to smoke beef plate ribs
This post was edited on 6/9/26 at 5:07 pm
Posted on 6/9/26 at 5:27 pm to Bayview
quote:It's literally the hardest thing to smoke
It's not that hard to smoke beef plate ribs
Posted on 6/9/26 at 9:29 pm to Cajunate
If you like salty smoked beef these are the ultimate expression.
If you can find them, try the bison version.
If you can find them, try the bison version.
Posted on 6/9/26 at 9:50 pm to Cajunate
My favorite thing to smoke
Posted on 6/9/26 at 10:01 pm to AlxTgr
quote:
It's literally the easiest thing to smoke
Posted on 6/9/26 at 11:20 pm to AlxTgr
quote:
It's literally the hardest thing to smoke
You want daddy to hold your hand and show you
Posted on 6/10/26 at 9:22 am to Bayview
quote:That would be awesome, thanks.
You want daddy to hold your hand and show you
Posted on 6/10/26 at 11:06 am to Cajunate
I haven't tried to smoke them yet.... but, the best BBQ that has ever hit my mouth, was a beef rib from Pecan Lodge a couple years ago.
Carry on.
Carry on.
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