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PICS - Dino Beef Ribs

FM Former Member
Found a source since we don't have Restaurant Depot, just went to the Whole Foods Manager and asked him what he had. They were PRICEY that's my next job, find these, just not at their prices.

I'd say these were close to Prime (look at the photos).

I uploaded these with the new CS forum PhotoBucket:

7.5 lb, 3 ribs only. $5.99 a lb for what they call Chuck Short Ribs. Roughly 12 x 12 in size. I covered them with Worchestershire sauce and Montreal Steak. On the smoker now at 250. Took about 5 hours to complete, I pulled them at 200.

I never put them in foil, love the texture of these done this way. There is plenty of fat in these to keep them moist.











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FM Former Member
Nice cook Smokin.

Looks like the little dog doesn't miss many meals. LOL.

I had a few beef rib bones in the frezer that I had smoked a while back so took them with a package of sliced brisket and made a beef stew with carrots, potatoes and an onion. Sure did make the house smell wonderful with the light smoke odor. Have to say the stew came out tasting very good. Have a bowl in my lunch cooler for today's lunch. Jer
FM Former Member
Yeah, pricey, I should be able to find them at 1/2 that price, so I'll keep talking to butchers and meat packers. I'll take them a photo and show them what I want (they always seem confused).

I knew you guys hadn't seen it or you would have replied. Even I get hungry looking at the photos and I have two left in the fridge.

We basically took one rib, cut the meat off, cut it into cubes and the shared that with three people.

That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.
Last edited by Former Member
FM Former Member
quote:
Originally posted by SmokinOkie:
That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.


LOL. From the look on his face I bet Caezar already knew you were going to take the bone away when you took the picture.
Last edited by Former Member
S smokinmaineiacMember
quote:
Originally posted by SmokinOkie:
Yeah, pricey, I should be able to find them at 1/2 that price, so I'll keep talking to butchers and meat packers. I'll take them a photo and show them what I want (they always seem confused).

I knew you guys hadn't seen it or you would have replied. Even I get hungry looking at the photos and I have two left in the fridge.

We basically took one rib, cut the meat off, cut it into cubes and the shared that with three people.

That's Caezar, my daughters dog. First time I've seen him with a real bone and he was NOT happy when I took it away.


"Render unto Caesar the things which are Caesar's..."

Those are really good looking dino bones.

I judged a NEBS comp last summer and the samples I had looked good, but were, well, they weren't "9"s...let's just leave it at that. I would think this is a hard item to cook properly on a stick burner, no?
FM Former Member
quote:
Originally posted by SmokinMAINEiac:
... I would think this is a hard item to cook properly on a stick burner, no?


I think they'd be just as good on a SB. I did these in my FEC100, pellets all the way at 275 for the time indicated.

Key point for me, is there is enough internal fat, I see now reason for foil. Some do, they like to braise them and that does work, I just like to not do ribs in foil unless I can help it.

I wouldn't change anything I did, trimmed off as much fat as I wanted. That one photo makes it look like there is a lot, but there isn't (just the angle it was taken).
V vickibMember
Those are amazing looking. Even the raw meat looks appetizing. The marbling looks fantastic, I would think they were prime. The Brisket I got from RD has a portion that looks like this. YUMMY. I need to look for these. I love Whole Foods, but they are expensive. At least you know you got quality! I think that really matters when you cook something like this for the first time, you know what it really should taste like. The cooked picture looks so juicy and tender. That's why you are the expert Smokin!!!

Is that a cutting board from Bed, Bath and Beyond. I got the same one for XMAS.
J joemMember
quote:
Originally posted by JRH:
After reading this post this morning I had to try. Got a 3.1 lb short ribs($4.49/lb.) this morning,rubbed on Worcestershire,then liberally applied Heffer Dust(Locally made rub). They're in the 020 now with 4 oz. pecan at 250*. I hope they turn out as good as Smokin Okies look. More later.


I bet it smells good @ your house right now! Smiler
J jrhMember
Dino-ribs turned out pretty good. I bumped the temp to 260* at the 4 hour mark and let them go for about 45 mins more then did the toothpick test. They were ready. I brought them in and realized I hadn't pulled the membrane! After trimming it away along with a little of the fat my wife taste-tested and said they were really good. I still prefer BBRs but the beef ribs were quite tasty. Only two regrets--next time pull the membrane BEFORE smoking and smoke more than one slab--do 4 at least.
mike4258mike4258Registered Old Fart
Ok, Russ after drooling on my monitor I decided I had to try these. I went to Fresh Market and picked up a 5lb slab of short ribs and I'm gonna cook them this weekend. I have a couple of questions. One is the finish temp. Did you actually cook to a finish temp of 200* (seems high for beef). I have made Korean Style Galbi ribs on the grill and Sous Vide 72 hrs (135*) finished on the grill, and braised short ribs but never in the smoker..... Also, I have never used Montreal Steak Seasoning, I bought some was well as Weber Chicago Steak (both have similar taste profiles). I was wondering how spicy (hot) does the meat turn out?? I like heat but my wife is sensitive to too much (what is mild to me is HOT HOT to her). I popped a little of each seasoning into my mouth and both had a pretty good bite. THANKS!!!!
FM Former Member
The bite of the Montreal tends to mellow out BUT it doesn't disappear. I like the large pepper grinds that hold up to the heat.

Two finishing methods.

1. Cook until tender. Will typically be over the 200 mark.

2. Cook / Braise until tender. This method isn't so much the finish temp and checking for tenderness. Cook for color then put into a pan/wrap with foil with a little broth. Cook until tender.
FM Former Member
My butcher calls 'em "Daisy May" ribs (from Lil' Abner for those old enough to remember)
$4.89 per pound 4 ribs about 3 3/4 pounds total.
Quite a bit less fat than Smokin's.

Garlic salt and cracked pepper for the rub. 225 in the SMO45 for almost 5 hours to 195 degrees internal temp. (95 degrees ambient temp). 2 oz hickory. Nice smoke flavor. Very flavorful ribs. Thanks for the idea Smokin.

<a href="http://s1173.photobucket.com/albums/r594/cookshackforum/Quen%20RN/?action=view&current=DSC_00021.jpg" target="_blank"><img src="http://i1173.photobucket.com/albums/r594/cookshackforum/Quen%20RN/DSC_00021.jpg" border="0" alt="Photobucket"></a>
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