I made a comment about some Dino ribs some weeks back. I’ve never seen them anywhere I’ve shopped. It turns out that
tx smoker
had pity on me and sent me some HUGE ribs a week ago which was wholly unexpected and extremely generous. But now I’m nervous as I’ve never cooked anything like this and I really didn’t want his generosity to be wasted.
I have been paying attention and observing you all on this forum. Today, being Dad’s Day, seemed to be the perfect opportunity to smoke them for dinner. We have family from Michigan visiting so it was a good day to prove my mettle. So, gleaning wisdom from the folks I consider skilled pit masters in this group I went with a simple approach. I set my Yoder to 275 degrees, expected 3-5 hours, unwrapped. Skipping to the end of the story, it worked beautifully and they were the best ribs of my life and the best beef ribs I’ve ever eaten, if you’ll forgive my haughtiness. Enough text, here’s the pictures.
This is a half sheet pan to give you some scale. I forgot to weigh it but my best guess was 350 lbs.
Using a butter knife to get under it the membrane pulled off easily.
The binder I chose was Wagyu tallow. The rub is what they use at Oklahoma Joe’s which to this day are the best pork ribs I’ve ever had in my life. The steak rub is their version of SPG. I gave it a light coating of that followed by their signature rub.
On went the Wagyu.
Then the two rubs. I knew I had a couple hours so I double probed it and went on my daily 2-hour hike in the hills trusting my Yoder to do what it does.
After 2 hours at 275 I started spraying it with gourmet pickle juice. Look at the pullback after just a couple hours. Wow!
It was probing uneven on the two sides but no worries as I turned it which helped it along. Once I hit probe tender in 90% of the spots I pulled it and inside it went for a rest.
The whole time the ribs were smoking I was smoking some of that Wagyu tallow in a small foil pan. I cranked the Yoder up to 375 and added some fingerlings with chopped garlic, a lot of shredded Parmesan, and some Rob’s mild rub. I took the plate off and did direct heat on the little spuds. It took about 40 minutes.
I should note when I picked them up off the smoker they were floppy. That was the moment I knew I did it. After the rest under foil I nervously cut into it. I got a beautiful smoke ring and the meat was super moist and glistening. I was so crazy relieved! The bark was amazing and I had to rochambeau my daughter for the super-barky end rib. She won but she did give me half.
Some smoked corn, a little Swedish cucumber salad, some tri-tip, and some smoked cream cheese crackers were the perfect compliment to a bold 2010 Leviathan Red Wine.
A HUGE thanks to
tx smoker
for setting me up with this amazing meal. I was really scared I’d screw it up but it turned out amazing. That’s due to the great folks on this forum. I have you all to thank for probably the best beef I’ve ever had in my life. Seriously. I’ll take beef ribs over brisket any day. I hope you had a great Father’s Day.
tx smoker
had pity on me and sent me some HUGE ribs a week ago which was wholly unexpected and extremely generous. But now I’m nervous as I’ve never cooked anything like this and I really didn’t want his generosity to be wasted.I have been paying attention and observing you all on this forum. Today, being Dad’s Day, seemed to be the perfect opportunity to smoke them for dinner. We have family from Michigan visiting so it was a good day to prove my mettle. So, gleaning wisdom from the folks I consider skilled pit masters in this group I went with a simple approach. I set my Yoder to 275 degrees, expected 3-5 hours, unwrapped. Skipping to the end of the story, it worked beautifully and they were the best ribs of my life and the best beef ribs I’ve ever eaten, if you’ll forgive my haughtiness. Enough text, here’s the pictures.
This is a half sheet pan to give you some scale. I forgot to weigh it but my best guess was 350 lbs.
Using a butter knife to get under it the membrane pulled off easily.
The binder I chose was Wagyu tallow. The rub is what they use at Oklahoma Joe’s which to this day are the best pork ribs I’ve ever had in my life. The steak rub is their version of SPG. I gave it a light coating of that followed by their signature rub.
On went the Wagyu.
Then the two rubs. I knew I had a couple hours so I double probed it and went on my daily 2-hour hike in the hills trusting my Yoder to do what it does.
After 2 hours at 275 I started spraying it with gourmet pickle juice. Look at the pullback after just a couple hours. Wow!
It was probing uneven on the two sides but no worries as I turned it which helped it along. Once I hit probe tender in 90% of the spots I pulled it and inside it went for a rest.
The whole time the ribs were smoking I was smoking some of that Wagyu tallow in a small foil pan. I cranked the Yoder up to 375 and added some fingerlings with chopped garlic, a lot of shredded Parmesan, and some Rob’s mild rub. I took the plate off and did direct heat on the little spuds. It took about 40 minutes.
I should note when I picked them up off the smoker they were floppy. That was the moment I knew I did it. After the rest under foil I nervously cut into it. I got a beautiful smoke ring and the meat was super moist and glistening. I was so crazy relieved! The bark was amazing and I had to rochambeau my daughter for the super-barky end rib. She won but she did give me half.
Some smoked corn, a little Swedish cucumber salad, some tri-tip, and some smoked cream cheese crackers were the perfect compliment to a bold 2010 Leviathan Red Wine.
A HUGE thanks to
tx smoker
for setting me up with this amazing meal. I was really scared I’d screw it up but it turned out amazing. That’s due to the great folks on this forum. I have you all to thank for probably the best beef I’ve ever had in my life. Seriously. I’ll take beef ribs over brisket any day. I hope you had a great Father’s Day.
