Dino Ribs...

hapster

Picked these up at Sam's this morning... Going on tomorrow. Salt, pepper, and garlic... Oak for smoke at about 250-275 indirect...

SGH

As always, I will be standing by for the finale. 

theyolksonyou

You're such a tease!

i really need to try beef ribs again. First attempt was a flop. 

thetrim

Hap, that looks good but we need to see more.  Maybe a side shot???

hapster

Never made this cut before... I'm going to have to patient and let them totally come to Jesus before I take them off

hapster

thetrim said:

Hap, that looks good but we need to see more.  Maybe a side shot???

I'll get some more when I prep them in the morning... 

Have a whole day planned around doing nothing but waiting for these to finish... Probably some day drinking, baseball, golf, and Spotify

SGH

Hap, if I may ask, what technique are you using for the cook?

hapster

SGH said:

Hap, if I may ask, what technique are you using for the cook?

Planing on indirect, oak for smoke, simple rub of salt, pepper, and garlic... Figure 250-275 till the pull back looks good and the meat probes tender

SGH

hapster said:

SGH said:

Hap, if I may ask, what technique are you using for the cook?

Planing on indirect, oak for smoke, simple rub of salt, pepper, and garlic... Figure 250-275 till the pull back looks good and the meat probes tender

Right on target brother. 

Scottborasjr

For the first weekend in a while I don't have to work both days (the sacrifice I make during the summer so I can have holidays and football weekends off) I'm going to have to come up with something good to keep up with this. 

Enjoy the weekend Mr. Hap. Looking forward to the results.

TheManBehindTheMask

nice

Vol4Life09

This is definately on my short list of things to try. Can't wait to see how they turn out. 

Phatchris

hapster said:

SGH said:

Hap, if I may ask, what technique are you using for the cook?

Planing on indirect, oak for smoke, simple rub of salt, pepper, and garlic... Figure 250-275 till the pull back looks good and the meat probes tender

Plan sounds perfect to me!

hapster

Egg is fired up... Ribs are prepped. Did the best I could removing the membrane and trimmed the top a little. Nice coat of salt, pepper, and garlic... Just waiting on the egg to settle in and I'll throw them on   They are over 6lbs to start and take up most of the room on my baking sheet

SmokeyPitt

Man those look good.  I think those are plate short ribs (3 bones).  Reliable sources confirm that they are the bomb-diggity of beef ribs.  

There is a Sam's being built about 3 miles from my house and we got a membership. They were running a special for advanced purchase and it was something like $20-$25 a year.  I hope to see something like this! 

GATraveller

Hap those look awesome. Can't wait to see these cross the finish line. Thanks for sharing a cook we don't get to see everyday. 

pgprescott

Salt. Pepper. Garlic. Beef. 

Nanook

Standing by.....

Phatchris

I'm guessing 7 hrs 17 minutes 

johnmitchell

Everything looks on point so far... Enjoy and have a great day..

hapster

Update pic... Home from my errands, most importantly 80lbs of ice to keep my beverages cold today as I wait for the ribs to finish. 

thetrim

Looking dang good.     I wish I could find something like that at our Sam's.   I know you'll do these right but good luck

hapster

thetrim said:

Looking dang good.     I wish I could find something like that at our Sam's.   I know you'll do these right but good luck

Thanks... Ask the butcher, I just asked him if I could have uncut short ribs

pgprescott

Yeah, what temp are you shooting for with respect to pit and meat? Wrap vs no wrap?

travisstrick

hapster

pgprescott said:

Yeah, what temp are you shooting for with respect to pit and meat? Wrap vs no wrap?

250-275 for the pit... Just going till there's plenty of pull back and the meat between probes like butter... No wrap, ain't in any hurry today 

hapster

@travisstrick that looks awesome... Hoping for something close to that good. 

hapster

How I'm waiting for the ribs... Listening to  great playlist on Spotify

blukat

That's exactly what I've been looking to cook.  Haven't found then anywhere, even tried SAMs last week.  So I need to ask for uncut short ribs?  @hapster

SGH

The ole cigar shot, one of my favorites. Still standing by Hap.

NPHuskerFL

Hap everything is looking good thus far my friend. Enjoy the ride. I'll stop back by to see the money shots. 
What are considered "Dino Ribs"?  Or is that just a general reference to beef back ribs?