Dino bones

gdenby

<p />Hi, all,[p]Yesterday, as I dug up sod and plopped down patio block, getting ready for Egg #2, I had some "dino bones" crammed in my medium.[p]These were the first beef long ribs I'd done on the Egg. I got them from a shop that specializes in cutting steaks and roasts to order. These appeared to be leftover from a rib roast special. They were heavily trimmed, but at .69 a pound, they seemed like a good deal. I thought that I'd need the full twelve pounds for dinner, so I cut them up and cooked them verticle in the V-rack. They needed to be on the lower grill position to fit.[p]I rubbed them with DP red-eye express. Cooked them at about 240 for a bit over 5 hours, with just a folded foil drip catcher. I sprayed them with coffee 4 - 5 times during the the last 2 hours, in part to lessen the chance of a grease fire. Some of the edges got a little too crisp, but over all they were tender and tastey.The pic was taken just after I yanked a bit off one to check for done-ness.[p][p]Served them with navy beans and apple pie filling cooked in a mixture of Blues Hog Tennessee Red and Sweet Baby Rays. Had some obligatory green stuff off to the side.[p]After feeding 5, had 4 bones left. I think these will become a fave.[p]gdenby

fishlessman

gdenby,
i really like beef ribs, hard to find good meaty ones. i had the spinach salad with walnuts off to the side too, nobody wants to see that

Smokey

gdenby,[p]Dem is some bigguns. I've gotto look for some![p]Look great (and big)![p]Smokey

Unknown

fishlessman,[p]Yeah, I agree. Since the bones are part of the prime rib they carve out as much as they can between them. That is why I went to beef short ribs. Lottsa fat but still more meat. The others I find all I'm cooking is bone.[p]Howard

EGGOMANIAC

gdenby,[p]Those look great but I don't normally cook em that long. [p]Eggo "Dino bone word inventor until proven otherwise" maniac