beef DINO RIBS

Redskull

WHAT CUT OF BEEF RIBS IS THE BEST FOR LOW & SLOW?

SGH

All beef ribs lend themselves well to being cooked low and slow. Back ribs are more popular in some areas but I feel this is due to a lower retail price. All beef ribs are excellent in my opinion. But the best are the Dino ribs. This is ribs taken from the short plate of the bovine and left a foot in length or longer. Hence the name dinosaur ribs or Dino if you will. Short ribs and beef short riblets come from the short plate as well. They are just cut shorter than the Dino's . Again all are excellent and lend themselves very well to a long low and slow smoke over smoldering oak embers. You can't go wrong with any of them but if I was forced to chose I would go with the Dino's that were a foot in length or longer. I hope this helps my friend. Now go and enjoy some beef ribs!!

SGH

@Redskull‌
I just noticed that this was your first post. Let me say welcome aboard my friend. Can't wait to see those beef ribs!

Mickey

Welcome. Beef ribs rule the world.

Dobie

I have to find some beef ribs near me with some meat on them. Everything I see is just bone.
I need a butcher shop.
Redskull - need some pictures of the cook to hold me over till I can find my own please.

Lit

Like others said make sure you get big meaty ribs. I got some from Publix several times and they were horrible I couldn't understand why people even cook them. Then I got some of the big Dino ribs from restaurant depot and they were great.

SGH

@Redskull‌
How did the ribs turn out?

Redskull

I plan on a brisket & the DINO ribs this weekend.  last weekend i did 2 large racks of pork spare ribs, using the 3-2-1 method, they turned out wonderful, a toothless person could eat them.  I used a sticky sauce glaze for the last hour, basting every 15 minute with the heat up to 300 degrees.  I like the slightly burnt crutch, along with that melt in your mouth, fall off the bone meat.

Mickey

Turbo Beef Ribs on Mini Indirect 350. Pull membrane, Rub-mustard-rub, cherry wood. Used coffee rub.

Mickey

Same type cook but on the Large.

lousubcap

Big fan of beef ribs-short ribs are easier to find for me than the back ribs.  And I prefer the short to back ribs for the meat and flavor.  But beef ribs are way better than pork ribs for me.  Just an opinion and we all know what those are worth.  Happy Birthday USA!

Shiff

SGH said:

All beef ribs lend themselves well to being cooked low and slow. Back ribs are more popular in some areas but I feel this is due to a lower retail price. All beef ribs are excellent in my opinion. But the best are the Dino ribs. This is ribs taken from the short plate of the bovine and left a foot in length or longer. Hence the name dinosaur ribs or Dino if you will. Short ribs and beef short riblets come from the short plate as well. They are just cut shorter than the Dino's . Again all are excellent and lend themselves very well to a long low and slow smoke over smoldering oak embers. You can't go wrong with any of them but if I was forced to chose I would go with the Dino's that were a foot in length or longer. I hope this helps my friend. Now go and enjoy some beef ribs!!

I love beef ribs and have tried both the plate ribs (these have 3 bones) and the short ribs (4 bone).  My understanding from reading beef cut charts is that the plate ribs come from the short plate as you said but the short ribs come from the chuck portion.  Is this not correct?  I have found that both cuts have lots of meat but that the plate ribs seem to be fattier.  The plate ribs are also much more expensive - I get both of these at Restaurant Depot.  If you get these from a butcher, make sure that he doesn't cut them up since I think they cook a lot better when left whole.

Redskull

Here are a few pics as of yesterday afternoon.  I rubbed mustard over the brisket & ribs, the dry rub made from, well you can see from the photo.  let sit in the fridge until 9pm.  Had burgers on the BGE last night and let the fire go, after adjusting my heat down to 225 or so.  let the brisket sit for an hour to get to room temp.  used an ale & apple juice concoction for a water pan, put the brisket on with a few cherry and apple chips soaked in water.  got up tho morning and temp still on the spot, 215 deg.  i'll take the brisket off when desired internal temp of 203 is achieved.  I plan o putting the ribs on a 9am using the 3-2-1 cooking method.  i'll post more pics as the morning goes on.  Happy 4t of July Weekend y'all...

Redskull

Ooops!, woke up Saturday morning to check my brisket temp, 201 deg.  Raised the lid and found this interesting mess.  Burnt ale & apple juice.  The brisket turned out great though.  

Redskull

Final results for the DINO Beef RIBS, see photos.  Thanks for the help & tips y'all.