Dino Bones, AGAIN :)

I would allow 6 hours at 225F or so

I usually do mine for about four hours @ 250.

I did mine last night. I went with the beef short ribs, because those were the type of dino bones I had enjoyed this summer. I seasoned them up with salt, pepper, and my cajun beef rub.



I smoked them with JD Oak chips at a 225f grate temp on the Big Green Egg for 4 1/2 hours. I mopped them a few times just to add some layers of flavor. I didn't foil them at anytime. I pulled them off at an internal temp of 193.8f.

As expected, they pulled back off the bone significantly.



Served them up with some pinto & black beans and the family LOVED them.



Next time, I'd probably let them stay on until they hit 200f even, there were still a few places that weren't as tender yet.

Looks Great!!!

I smoke mine about 6ish hrs.

Depending on how big they are, usually about 4-6 hours if you're around 250 degrees. Last ones I did were hot and fast at 325 for 2 1/2 hours and they came out great.

Dino bones day, did some yesterday as well, got 2 whole ribs, had to chop em in half to fit them on the egg.

First off - in my opinion the mistake people make with beef ribs is they don't cook them enough. Beef ribs benefit from A LOT of cooking. Truth is I have never ever had an over done, dry beef rib, end of the rack excluded. There's a thick vein of fat between the two layers of rib meat - it's a very fatty cut. It will not dry out, and the more of that fat you render out, the better they will be.

Since beef ribs aren't a competition meat, go ahead and cook them falling off the bone. Get your fire up about 275-300 and cook them beef ribs for 4 hours. DO NOT fear or gete nervous when they start looking like meteorites - they will be fine - forge on. They will pull back, they will get black, and they will look crispy dry - they are not. Oh, and no foil needed.

Sauce them with an hour to go and get ready to go to heaven because that's what they're going to taste like. The smoke ring will be deep purple, you'll be able to pluck chunks of meat off the bone, dip in your sauce and wow! Give it a go.

I AGREE with you scott