SMOKED BEEF PLATE (DINO) RIBS
HARDWOOD PELLETS: Hickory, Oak, Mesquite or Pecan
COOK TIME: approximately 9 hours including 1 hour rest
EQUIPMENT:
* Aluminum Pan
* Cutting Board
* Sharp knife
* Meat Rack
* Butcher Paper (or aluminum foil)
* Meat Temperature Probe
* Spray bottle for Spritzing and Beef Tallow
INGREDIENTS:
* 1 – Rack of Beef Plate (Dino) Ribs (3 bones per rack)
* Prime Rib Rub or your favorite Salt, Pepper, Garlic (SPG) rub
* Beef Tallow
* Water for Spritzing after 2-1/2 hours
PREPARATION:
THE NIGHT BEFORE YOUR COOK:
* Remove the membrane on the back of the ribs.
* Trim the excess fat and all silver skin off the meat side of the ribs
* Place the Beef Plate Ribs on a meat rack.
* Sprinkle the kosher salt on the meat side and sides of the ribs; let sit for 2 hours.
* Refrigerate overnight.
THE MORNING OF YOUR COOK:
* Season Top and sides of the rib with your favorite rub or spices.
YOUR COOK:
1. Set and pre-heat your cooker for 225 degrees
2. Arrange the ribs on the meat rack
bone side down in the center of the lowest grill grate, with the thickest bones toward the fire pot.
3. Cook at 225 degrees, spritzing with water after 2 hours 30 minutes into the cook.
4. Smoke the ribs until internal meat temperatures reach 160 degrees.
5. When the Rib reaches 160 degrees internal meat temperature, remove the DINO ribs from the smoker.
6. Lay out enough butcher paper or aluminum foil to wrap the Rib.
7. Squirt or spray melted beef tallow on the Rib rack and wrap tightly. If not using Beef Tallow, pour some beef broth into the foil.
8. Reset your cook chamber temperature for 275 degrees.
9. Reset your internal meat temperature monitor for 205 degrees.
10. Return the wrapped DINO ribs to the smoker, insert your temperature probe, and cook until internal meat temperature is 205.
11. Remove ribs from the smoker and allow to rest for 30 minutes to an hour before slicing and serving.
