Dino Ribs: More Bark than a Tree!
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Texas Style BBQ
I'm pretty sure these beef ribs are what King Arthur ate that allowed him to pull the sword from the stone.
These ribs deliver bark. Straight up. The secret is a rub with a lot of big, black pepper. When you make these, you'll look down at your license and realize you're now a resident of TX who understands bark. No soggy bark here, just salty, fatty goodness. Plus, these dino-ribs are a spectacle to behold! If you remember Medieval Times, they should have served these along side the turkey leg.
Superlatives: Salty, Sticky, Fatty, Rich, Full Flavor
Watch the video at the bottom of this page and follow all my socials (@rolling_bones_bbq)!
Trim your beef ribs by removing all the silver skin and hard fat from the top. Then trim the danglies from the sides, and score the back with a “X.”
Apply a thin layer of hot sauce on the top, bottom, and sides as a slather to help the rub adhere.
Starting with the bottom then moving to the top: Apply an even coat of black pepper, followed by perpetual beef and (only on the top) then hit it with a light dusting of Lawry’s.
Let the ribs sit with the rub for at least 30 minutes and ideally over night.
Set your smokey boy up to 275 degrees F. My weapon of choice is a Mill Scale 94
Get your ribs on the smoker and smoke until they are probing tender all over, about 7-8 hrs and internal temp of ~205 degrees F.
Once the ribs are probing tender, get them off the smoker and wrap them in butcher paper with about half a cup of beef tallow until they come down to a nice eating temp, about 30 mins to 1 hr.
Eat BBQ, Live Forever!
The black pepper link is an affiliate link. I know you all love your links so it's in there and the affiliate aspect gives me a little kickback if there's a sale so I can help offset the price of making these videos! If I'm lucky, I'll make about 50cents on the link.