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Started By
Message
re: Beef Dino Ribs
Posted on 6/10/26 at 6:59 pm to AlxTgr
Posted on 6/10/26 at 6:59 pm to AlxTgr
quote:
That would be awesome, thanks.
They're literally season, put on smoker, take off smoker when tender. No wrap. No nothing. Depending on the cow the temps for doneness will range from 205-212ish. Smoke at 300. Take a temp every hour. Ignore the number.
You're feeling for that probe to slide in with zero effort....soft like warm butter. Then pull them when you get that feel and rest for a couple of hours. Wrap now with tallow if you want. And leave the membrane on. Just score it.
2
Posted on 6/10/26 at 7:09 pm to Cajunate
Saw some packs about that size at Kroger last week. They wanted $70 for them.
Posted on 6/10/26 at 7:14 pm to GeauxTigers0107
I’d treat it like a brisket and wrap or boat and when you pull it off throw in a cooler or warming bag for an hour or so. Let temp get down to 160
Last beef ribs, pastrami
Last beef ribs, pastrami
Posted on 6/10/26 at 7:59 pm to t00f
Dude those look fantastic.
This post was edited on 6/10/26 at 8:00 pm
Posted on 6/10/26 at 8:25 pm to Cajunate
Those look awesome. I’ve done them a few times. When I wrap in butcher paper, I coat them in Wagyu beef tallow. They’ve always turned out fantastic.
Posted on 6/11/26 at 8:27 am to GeauxTigers0107
quote:My best results have been with a wrap period.
They're literally season, put on smoker, take off smoker when tender. No wrap. No nothing.
This post was edited on 6/11/26 at 8:35 am
Posted on 6/12/26 at 7:45 am to Bayou Tiger Fan Too
quote:
Where’d you get them from?
These came from Costco. Last time I was there they had some 6 rib packages(one piece)but they didn't look as meaty.
Sam's had a big Prime brisket flat I was very tempted to buy.
Posted on 6/12/26 at 12:00 pm to AlxTgr
quote:
My best results have been with a wrap period.
Yeah...it gets a little too dry IMO with no wrap. Even butcher paper can be a tad dry. I like the results with foil.
Posted on 6/12/26 at 1:12 pm to SUB
quote:My last ones were a top 2 result ever for me and I tried something on a whim. The main wrap was butcher paper, but I laid down one layer of foil for the meat side, then wrapped.
Yeah...it gets a little too dry IMO with no wrap. Even butcher paper can be a tad dry. I like the results with foil.
Posted on 6/12/26 at 1:21 pm to Bayview
Just picked up two packs of three prime Dino plate ribs at Wall world. I mis quoted them before, these were $43 each. Still a good price as HEB was at $64.
Posted on 6/12/26 at 1:43 pm to AlxTgr
quote:
Yeah...it gets a little too dry IMO with no wrap. Even butcher paper can be a tad dry. I like the results with foil.
I used brown butcher paper and added a couple of tablespoons each of Irish butter and beef tallow and they came out great!
Posted on 6/12/26 at 1:45 pm to Cajunate
quote:Yeah, I do this for all beef ribs and brisket.
couple of tablespoons each of Irish butter and beef tallow
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