Beef "Dino" Ribs (From My Last Prime Rib Score)

Discussion in 'Beef' started by bearcarver, Apr 3, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beef "Dino" Ribs (From My Last Prime Rib Score)


    These are from the last batch of Christmas sale Choice Prime Ribs I got.
    I had them leave at least an inch of extra meat on the bones when they were removed, so I could have some Awesome Ribs.
    I vacuum packed them as soon as I got them home, and kept them together in my meat freezer until Tuesday.
    Then I thawed them out and Prepped them Wednesday, & Smoked them Thursday for Supper.

    There wasn’t all that much to do, but I’ll give a little Step by Step on it to make it worthy of my “Step by Step Index” page.

    Day #1 (Prepping Ribs):
    Remove from Vacuum packs, Rinse, Pat Dry, apply Worcestershire “Thick”. Note: Name changed to Lea & Perrins Bold Steak Sauce".
    Then coat with Sea Salt, CBP, Garlic Powder, and Onion Powder.
    Wrap each piece with plastic wrap, and put in fridge over night.


    Day #2 (Smoking Day):
    10:00AM——————Preheat MES 40 to 230°. Also Fill 1 Row of AMNPS with Hickory Pellets, and light pellets.
    10:15AM——————Unwrap Rib pieces & place all on one MES 40 Grill Rack.
    10:30AM——————Put full rack of Ribs on second position in MES 40.
    10:30AM——————Place smoking AMNPS on bars to the left of chip burner assembly in bottom of MES 40.
    1:30 PM——————Stack all Ribs in foil pan, add Foil Mixture *, cover with Foil, and return to second position in smoker.
    1:30 PM——————Remove AMNPS, and Reset Heat to 240°.
    4:15 PM——————Shut MES 40 down, and remove Pan of Ribs from Smoker, and take to kitchen.
    4:30 PM——————Uncover, Separate Ribs individually, plate, take pics, add sides, take pics, Sit down & Eat.

    * Foil Mixture:
    6 ounces of Apple Juice
    2 ounces of Worcestershire “Original”.
    2 ounces of Ken’s Honey Teriyaki Marinade.
    Mix well——Then heat to between 150° and 200° before adding to Foil Package.


    The adding of the extra 1” of meat to the bone side when trimming the bones off the Prime Ribs really paid off, because these were easily the best Ribs We’ve ever had. I can’t wait to start on the leftovers later today.

    Hope You All Enjoy My Pictures.

    Thanks for looking,
    Bear




    This is where these Ribs came from.
    They are in the two outer packages, and they were trimmed off the 5 Prime Rib Roasts in the middle of the picture.
    DSCN1138.jpg


    Here you can get a good look at how much meat is on these Ribs:
    DSCN1293.jpg


    This is all the seasonings I used:
    DSCN1288.jpg


    First a good amount of Worcestershire “Thick” on each:
    DSCN1294.jpg


    Spread that Worcestershire “Thick” around real good:
    DSCN1295.jpg


    Then a coating of CBP, Sea Salt, Garlic Powder, and Onion Powder:
    DSCN1296.jpg


    All wrapped in plastic wrap, and put in fridge until Smoking Time:
    DSCN1297.jpg


    All laid out on rack, ready for Smoker:
    DSCN1298.jpg


    As we go out to the smoker, we see there’s only a little snow left on this April 2, 2015:
    DSCN1301.jpg


    After 3 hours of Hickory Smoke, ready to be foiled:
    DSCN1302.jpg


    Fresh out of smoker with foil removed:
    DSCN1303.jpg


    Two plates of individually sliced Beef "Dino" Ribs:
    DSCN1305.jpg


    Close shot of Left plate:
    DSCN1306.jpg


    Close shot of Right plate:
    DSCN1308.jpg


    Bear’s First Helping:
    DSCN1311.jpg


    Leftovers in fridge——More to come in near future—MMMMMMMMmmmmmmmm…………..
    DSCN1314.jpg

    That’s All Folks!!

    __________________
     
    Last edited: Oct 13, 2017
    themule69, gary s, c farmer and 12 others like this.
  2. Now that is some Beef Ribs Meaty Juicy and nicely smoked.  You Can't get any better that that. Another great job by the Bear.  If it wasn't so dang far I'd drive up and help him eat those things.

    Good Job My Friend .

    [​IMG][​IMG]  [​IMG]

    Gary
     
    Last edited: Apr 3, 2015
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome.  [​IMG]     [​IMG]

    Next time give a little warning, I can be there.   [​IMG]  
     
    Last edited: Apr 3, 2015
  4. chef willie

    chef willie Master of the Pit OTBS Member

    now that's beef rib that I would eat....Willie
     
  5. welshrarebit

    welshrarebit Master of the Pit

    Looks great as usual Bear!!!

    Points!

    Btw, I was going nuts trying to find thick worstey and finally had to google it. They changed the name from "Thick" to "Bold." Just a heads up...
     
  6. ryno21

    ryno21 Fire Starter

    Nice lookin bones Bear!!!! Always look forward to your smokes! [​IMG]
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear they do look good I am probably sinnin, just thinking of what I could do to them. Good Fri no meat here.

    [​IMG]
     
  8. bear55

    bear55 Master of the Pit

    That's some good eats there Bear.

    Richard
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Holy Chit bear. Pic #2 put me in a meat coma.
    I think its cruel you post this on Good Friday... lol.
    You Da PR man for sure. Wish I was your neighbor..
    How da hell do you give points from the phone????
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks A Bunch Gary!!

    Twas finally warm enough for this old Bear to venture out to the Smoker!!

    Bear
    Thanks Adam!

    I cut all the meat off them bones this afternoon----Sammy time coming up shortly!!

    Thanks for the Points too, Gary & Adam!!

    Bear
     
  11. Dang Bear! Those look mighty good!
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Bear... Thumbs Up That's some real nice ribs ! Thumbs Up

    :driving:

    Wait for me, I'am on my way.... Save me a place at the table ! :biggrin:
     
  13. rmmurray

    rmmurray Master of the Pit

    Wow bear, those look fantastic! Your presentations and step-by-steps are always the best.
    :points1:
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Willie!!

    Tasty it is.

    Bear
    Thank You Rarebit!!

    Yup---I always forget to mention that they changed the name to "Lea & Perrins Bold Steak Sauce".

    We still have an unopened bottle of "Thick", because Mrs Bear noticed it was getting scarce a couple years ago, and bought all she could find.

    I gotta go put that change in my OP---Right now!!

    Thanks for the Point too!!

    Bear
     
  15. Only suggestion I could make that would even make them better is --------------------------------  If they were sitting on my table and me getting ready to eat them

    Gary
     
  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...Nice! Them's some tasty lookin' bones Bear!  You shoulda put a "Drool Alert" in the thread title!  

    [​IMG]

    [​IMG]

    Red
     
  17. sota d

    sota d Smoking Fanatic

    Wow, those look incredible Bear! I've only done beef back ribs and they were scrawny compared to these! Great job. Thanks for another fantastic Qview, David.
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Goodness... [​IMG]

    [​IMG]
     
  19. aceoky

    aceoky Smoking Fanatic

    Awesome job & pictures!

    [​IMG][​IMG]
     
  20. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking beef ribs!!
     

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