Smoked Beef Dino Ribs Recipe
Adapted from Tony Ramirez's recipe in his book Backyard BBQ With Fire and Spice
Equipment
Ingredients
- 2 Flats of THICK beef shortribs
- W-sauce
- Texas style salt and pepper rub
Instructions
- Preheat smoker to 225°F with RFX GATEWAY and Billows BBQ Control Fan
- Trim meat of excess fat and silver skin. Score the membrane on the bottom of the ribs.
- Rub the meat with the W-sauce sauce as a binder and apply rub.
- Insert RFX MEAT into the ribs. and set the alarm for 180°F (82°C).
- Smoke the meat for 4–6 hours, or until the high-temp alarm sounds.
- Lay out a double-layer of butcher paper, and rub the top layer with melted beef tallow.
- Remove the ribs from the smoker and wrap them in the paper, pouring a little more tallow on the meat.
- Re-insert your RFX MEAT and set the new high-temp alarm to 200°F (93°C).
- Increase smoker heat to 250°F
- Smoke until the alarm sounds. Verify the temperature and check tenderness with your Thermapen ONE.
- Remove and rest in a cooler or warmer for 1–2 hours.
- Slice the ribs apart and serve!