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Dino Ribs...
hapster
Posts: 7,503
Picked these up at Sam's this morning... Going on tomorrow. Salt, pepper, and garlic... Oak for smoke at about 250-275 indirect...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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As always, I will be standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You're such a tease!
i really need to try beef ribs again. First attempt was a flop. -
Hap, that looks good but we need to see more. Maybe a side shot???
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Never made this cut before... I'm going to have to patient and let them totally come to Jesus before I take them offMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I'll get some more when I prep them in the morning...thetrim said:Hap, that looks good but we need to see more. Maybe a side shot???
Have a whole day planned around doing nothing but waiting for these to finish... Probably some day drinking, baseball, golf, and SpotifyMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hap, if I may ask, what technique are you using for the cook?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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 tenderSGH said:Hap, if I may ask, what technique are you using for the cook?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Right on target brother.hapster said:
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 tenderSGH said:Hap, if I may ask, what technique are you using for the cook?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
nice
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This is definately on my short list of things to try. Can't wait to see how they turn out.Johnson & Wales University 2007
University of Tennessee 2009
Currently residing in: Canton, Ohio
Currently listening to: Metallica
My Other Car is a Big Green Egg -
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
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
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.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Salt. Pepper. Garlic. Beef.
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I'm guessing 7 hrs 17 minutes
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Everything looks on point so far... Enjoy and have a great day..Greensboro North Carolina
When in doubt Accelerate.... -
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.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Thanks... Ask the butcher, I just asked him if I could have uncut short ribsthetrim 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 luckMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Yeah, what temp are you shooting for with respect to pit and meat? Wrap vs no wrap?
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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 todaypgprescott said:Yeah, what temp are you shooting for with respect to pit and meat? Wrap vs no wrap?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@travisstrick that looks awesome... Hoping for something close to that good.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
How I'm waiting for the ribs... Listening to great playlist on Spotify
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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
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The ole cigar shot, one of my favorites. Still standing by Hap.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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