I recently finished reading the book Jurassic Park for the first time. I didn’t realize how scary and the book was going to be! The book was incredible and much cooler than the movie. I can’t wait to read Lost World.
While reading the book, memories of eating amazing Dino Ribs at Killen’s BBQ from my last Houston trip came up and I started craving it like crazy. Dino Ribs are essentially big o beef ribs from the short plate, are super decadent, fatty, and amazing. The beef rib is similar to the fatty brisket in taste and texture.
After reading Jurassic Park, I decided to look for beef plate ribs at the grocery store and make some Dino Ribs for the girls and me. It wasn’t an easy find, but I was able to ask the butcher at the local Sprouts and he had it in the back and was able to give me a good deal on it.
I simply seasoned the beef ribs with salt and pepper and smoked it low and slow for about 8 hours. The beef ribs were huge, meaty, rich, and tasted great. It is super pretty on the eyes and everyone enjoyed it!
1 5-pound beef plate rib
2 teaspoons kosher salt
2 teaspoons coarse black pepper
1 cup beef broth, for spraying
3-4 pieces of wood chunks for smoking
Prepare Beef Ribs – Remove silver skin and excess fat from beef ribs. Season beef ribs liberally with salt and pepper.
Prepare Smoker – Set-up smoker to 275 degrees for indirect cooking. Add wood chunks over the hot charcoal.
Smoke Beef Ribs – Place the beef ribs on the smoker. Smoke the beef ribs with the lid closed at 275 degrees. Every hour, open the lid and spray beef ribs with beef broth. When the internal temperature of the beef rib is 190 degrees, wrap the beef ribs in pink butcher paper (or foil) and continue smoking until the internal temperature of the beef rib is 198-200 degrees.
Rest Beef Ribs – After the beef ribs reaches the desired temperature, rest the meat for at least half an hour before slicing the beef rib between the bones.
- You can use precut short ribs, but I think it looks better if you smoke the whole plate rib.
- This cut of beef is usually not displayed in the meat section. Ask the butcher if they have it available for you in the back.
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