Dino Beef Ribs
If you want to impress people at your July 4th BBQ, try making these Beef Plate Ribs (think Fred Flintstone). These ribs come 3-4 to a rack and can weigh as much as 2-3lbs a rib! Beef plate ribs are often called brisket on the bone. Beef ribs are often cooked low and slow. Low temperature (225’) for 8-12 hours depending on the size. Here is a faster way for some awesome tasting BBQ. It is called “Hot and Fast”. High temp for shorter cooking times. I made 2 racks, but one rack will feed 6 people.
To make the ribs, remove any excess fat off, and then remove the membrane off the back (bone side). Make a simple rub of kosher salt and fresh ground black pepper. Coat the ribs. Set up the charcoal or gas grill for indirect cooking at a temp of 400 - or use your smoker. Indirect grilling means there is no heat/fire under the food. Place a handful of soaked wood chips to the charcoal or make a smoker packet for the gas grill. Cook the ribs for about 1.5-2 hours and check the temp. Once the ribs reach 160-170 degrees, wrap with butcher paper (unlined butcher paper). Just ask the butcher when buying the ribs. Cook the ribs for about an additional 2-2.5 hours and the ribs reach 200-205 degrees. The ribs need to reach this temp to allow the fibers in the meat to breakdown. Total cooking time is 4-4.5 hours. Remove the ribs and let them rest in a cooler for about an hour. The cooler keeps the ribs warm while they rest. If your cut right into the ribs the meat will be tough and all the moisture (juices) will run out and the ribs will be dry. Carve the meat of the bones, slice and eat!! Enjoy.
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