Dino Beef Ribs Texas Style
Dino Beef Ribs Texas Style
These smoked beef ribs are sometimes called “Dino Beef Rib”. To start, trim off any excess fat or sinew from the meat side of the beef rib; rinse under cool water; and pat dry with paper towel or a clean cloth. Don’t worry with trying to remove the membrane from the bone side; you want it to stay in place to hold the meat on the smoked beef ribs bones as they cook.
Keep the seasonings simple; beef is the main focal point. I use a little of my Killer Hogs AP Rub (which you can substitute with equal parts Salt & Black Pepper) and a light coating of my Killer Hogs Hot Rub for a touch of color and heat.
You can cook on any smoker or grill. You’ll need an indirect fire running between 275-300⁰ and a few chunks of smoking wood. I like hickory and pecan on beef, but if you happen to have post oak, then use that.
When the grill is up to temp, add the wood and place the ribs on the cooking grate. The ribs need to smoke for 3 hours.
After 3 hours, the ribs have the right color, so it’s time to wrap for tenderness. Tear off a sheet of Heavy Duty Aluminum foil and place the ribs bone down on the foil. Bring the edges of the foil up and pour in about 1 cup of beef broth around the ribs not on top. This liquid creates steam inside the foil and helps break the meat down. Close the foil down tight around the ribs and place them back on the cooker. It should take another 2-3 hours to get the beef ribs tender.
Carefully open the foil after 2 hours and check the internal temperature between the bones. The probe should slide in without any resistance (think of a warm knife sliding through butter). I look for internal temps of 204-208⁰.
Once the ribs feel right, really soft and temping in the 204 range, pull them off the grill and place in a dry cooler. Open the foil and let the steam vent for just a minute. Also remove the drain plug from the cooler. You don’t want it airtight or the meat will continue to cook. Let the ribs rest in the cooler for at least 1 hour up to 4-5.
To serve these ribs, carefully remove the slab from the foil and use a large knife to cut between the bones.
Source:HowToBBQRight
