PBC - Dino Bones

[motoeric]

Hi!

Has anyone made dino bones in the PBC?

How do you hook them? About how long did they take? Did you foil them at any point and put them on the grate?

Thanks!

Eric

 

[northeast bbqer]

Just hook it after the first rib. 3 hours hung, then wrap and let them finish on the grate - usually another 2 hours. They're done when probe tender.

http://www.bbq-brethren.com/forum/showthread.php?p=3492212#post3492212

 

[The Meeper]

hi guys - what are Dino Bones ? got a picture ?

 

[Westx]

hi guys - what are Dino Bones ? got a picture ?

Beef ribs. See post above and click on link.

 

[motoeric]

hi guys - what are Dino Bones ? got a picture ?

Full bone beef ribs from the short plate. They are huge and delicious.

Eric

 

[dadsr4]

Hi!

Has anyone made dino bones in the PBC?

How do you hook them? About how long did they take? Did you foil them at any point and put them on the grate?

Thanks!

Eric

They say a responsible drinker limits themselves to one beer per hour, so it's a 4 to 5 beer cook. Then, see if a toothpick goes in and out easily.
Foil interferes with leisure time and allows heat to escape from the cooker, slowing the cook, and there is plenty of fat in a beef rib to maintain moisture, so it's not needed.

 

[worktogthr]

Just hook it after the first rib. 3 hours hung, then wrap and let them finish on the grate - usually another 2 hours. They're done when probe tender.

http://www.bbq-brethren.com/forum/showthread.php?p=3492212#post3492212

This is pretty much exactly my timetable as well. Big crowd pleaser!

 

[PatioDaddio]

I cooked some beef ribs a few weeks ago and posted them on my blog. Here's the lowdown:

This weekend I found some great beef back ribs at my local grocery store that weren't carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket.

My process for these was really simple. I hit them with a liberal coating of Kosmo's Q Texas Beef rub, followed by a good amount of freshly ground black pepper.

For cooking I simply hung them in the Pit Barrel Cooker over a full basket of standard Kingsford Original (blue bag) briquets. In the past I've cooked them for about 90 minutes and then wrapped them in foil to cruise to tenderness. However, this time out I cooked them straight-up hanging the entire time with no wrapping. The total cook time was right at four hours, and I glazed them lightly with Stubb's Sweet Heat during the final 10 minutes.

I must say that these were some seriously simple and incredibly satisfying ribs. You gotta love prime rib on a stick!

John