Dino Bones

Dyal_SC · October 2015

...letting the Large warm up as I type. Had a hiccup. With all this rain we've had in Columbia, somehow a coupla inches of it ended up inside the egg. Time to replace the gasket and check for a good seal. Anywho, it was a good time to go ahead and put in the new (and unsaturated) firebox I've had in the garage for the past year. Scooped out the muddy ashes with a solo cup and dried the inside as thoroughly as possible with shop rags.

Gonna let the egg warm up for awhile to make sure the saturation doesn't give off any bad smoke before throwing the beef ribs on. Then once those are done, gonna give her a clean burn.

Rib pics to come!

byrne092 · October 2015

Patiently waiting...

Dyal_SC · October 2015

Ribs on...

Legume · October 2015

Back ribs? How long are you planning for these?

Dyal_SC · October 2015

Ribeye Beef ribs, @Legume . No method to the madness. I want to eat around 8 or 8:30 est, so I'm just going indirect for awhile around 300 at first, then I'll crank it up and foil for a little bit, then finish them off unfoiled.

Dyal_SC · October 2015

Just prepped some corn on the cob. Foiling those to throw on later. Butter, Parmesan Cheese and Cracked Pepper.

northGAcock · October 2015

I don't temp mine. I judge by the shrink of the meat on the bone. When you have about an inch exposed, it is joy time. You know I like a good rib. You guys enjoy.

Mattman3969 · October 2015

Ummm, this will be really good. Can't wait for the edible pics.

pgprescott · October 2015

Yep. I'd be down for some dat.

JohnnyTarheel · October 2015

Oh yeah... I like... Where is the finish?

blind99 · October 2015

I'd love to get ahold of some of those! Looking forward to the post game wrap up

Dyal_SC · October 2015

johnkitchens · October 2015

Looking good so far. It seems the rain got into everything. We didn't get it nearly as bad as you guys in Columbia did, but today was the first sunny day in about 10 days. I was glad to see it.

SGH · October 2015

In all seriousness, beef back ribs are some of my very favorites. The only draw back to them (if its even a draw back) is that you have to eat 12-15 of them to get even close to full. Short of this, they are simply amazing. One of my favorite ways to cook back ribs is raised direct. They are akin in taste to their wicked step sister the ribeye when cooked this way. Great job brother. They look mighty fine from where my fat a$$ is sitting.