Been watching your channel for years. Gotta show the love since I’m in Sac! Wifey and I are finally closing on a house and I cannot wait to get my smoker and smoke some beef ribs like this! Thanks man!
In Texas where these plate ribs started, we only use salt and pepper. Because these ribs are so big, you really can't over salt them. Plus the salt and pepper helps give them a nice bark like brisket. Time wise, when the internal temp reaches at least 165-170°, then wrap them. It's not about how long they have been smoking. Overall, you kept it simple and the results were outstanding! Good job. I will be a new subscriber to your channel. [Cute kids, by the way!]
Jeanette Armstrong Well thank you! I always tend to keep it as simple as humanly possible to ensure I’m not adding a flavor that might not sit well with me or my family.
First and foremost thank you for your service to our Nation! Really a good video! I got $40 worth of plate ribs here I am going to cook today on my PBC! I hung them the last time I did them and they were good. Your method I have done with brisket before and it turned out great as well. Pit Barrel website seems to think they are done in a couple of hours and an internal temp of like 165. Your went over 200 like a brisket but it sure turned out great! I really enjoyed your down to earth way of presenting. You a great dad and husband I am sure. Thank you again for all your dedication! Hope mine turn out good today. They are pricey! Mine were like over $8 per pound! Not sure if that is inflated due to Covid-19 but I paid $30 last time I bought some.
R. Lerner First, thank you so much for the kind words! As with most veterans there is no need to thank me for my service. It was the greatest honor to serve this country. I would do it time & again no questions asked. As for the final temp it’s been my experience with plate ribs that because it’s a tougher cut they need the brisket like temps to achieve the desired tenderness. As for pricing I’m absolutely positive the virus is playing a part in its escalating price point. I’ve found them as cheap as $3.99 a pound but I can see them being upwards of $7lb right now. Thanks for stopping by & taking the time to comment!
Just Cause I do recall that. However, trying to find a rack of beef back ribs that hasn’t first been picked completely clean of meat is quite a challenge. Not to mention I’m not in the habit of paying $6.99lb for bones. I feel like the only way I can get a complete rack with all the meat it’s supposed to have on it is if I purchase a whole 7 bone rib roast.
beasthunt Thank you so much. Believe me, I spent quite a bit of time laughing about that moment while editing the footage! As noted, it is a really feeling. They are my most finicky eaters for sure.
I just purchase two slabs of beef plate ribs from Matador Prime Steaks (based in Texas). I can't wait to try them out! And yes. Just like brisket, they can take a lot of salt and other seasonings.
Those sound like a must try. Definitely gonna give them a look & see if maybe I can get some out in California. If not, maybe my sister in Killeen, TX can get me some!
Nice Dinosaurs bones !!! That's the best way 2 go on the pit barrel . I stop using the hooks plus ribs turned out great as Well on the pit barrel.... Keep smoking !!!!
They have this bbq seasoning at smart and final that is like $10 for a large container that is really good for those ribs. When I wrap them I use red wine vinegar to soak them .. I trim it like a brisket cutting the really hard fat off.. That kingsford long burn works awesome for long cooks. I know what I'm cooking football sunday.🤘🤘🤘great video..
Juan Castillo Is it a Smart & Final bbq rub or some other brand. I was going to use Pappy’s prime rib rub from Smart & Final. That stuff is awesome on every cut of beef I’ve ever used it on. I got these ribs because our last conversation got me craving beef ribs. And, I’m guessing your getting them from Kennedy’s...lol!
There is this other shop called Bishers. Nothing but Iowa beef. But I'd be looking at $9 a pound regular beef ribs cost little less then $5.. Kennedy's on the other hand is about $5 a pound on short ribs and $3 on regular beef ribs. it is a smart and final brand called First Street. BBQ rub.
Looked great!!!! Cheers... Did those ribs taste like Brisket? Or like Barbacoa?? Thanks.. Going to do some tomorrow 😀 seasoned my PBC and going to do some of those.. See how it goes..
Big Shticks The cook went well it was awesome!!! Did the dino ribs and had great bark and flavor.. All i used was Montreal steak seasoning. Did a chicken it was ok have done better.. 😀 cheers..
M. Garza I’m glad to hear the cook went well! I’ve never tried Montreal steak seasoning on ribs , I’ve gotta give that a try sometime. I wonder why the chicken was not so good?
Big Shticks chicken came out a little bland put the Montreal chicken seasoning on it. I have done some on my webber and has been way better.. Then again it cooks different. Plus was my first on it.. Any suggestions are welcome. Thank you
M. Garza Try injecting that bird. It will give that extra something your looking for. I know what you mean by bland. I’ve made a few myself. Usually from just seasoning last minute & hanging it.
Ryan Ramirez Super La Favorita Mexican grocery store in Fairfield, Hecho en Mexico in Vacaville or Vargas market in American Canyon. If you wanna get real fancy Oxbow Marketplace in Napa has a butcher shop that sells an uppety version.
Just curious why you did not hang those ribs, keep in mind I'm not saying you did it wrong you can do it anyway you want but, I have a Pit Barrel Cooker and I usually hang my Meats and they've all turned out great, but I have not done plate ribs on the PBC I've done them on my kamado smoker and they turned out terrific. I enjoyed watching your video you're very personable and it's enjoyable to watch you with you and your family keep up the good work!
kevin g. It was a preference thing. I felt like I wanted the bones to take most of the heat and allow the meat on top ( 3 inches thick ) to cook slower. But that plan went out the window once I realized just how long it was gonna take. Thanks for commenting & watching it is much appreciated!
You rarely see anyone hang beef ribs because when they smoke there is some serious draw back from the bone. Your ribs will end up at the bottom of the cooker! Because of the draw back you never want to remove the membrane like you do with pork ribs or the ribs will fall apart. The membrane holds it all together.
Beef ribs are easy to. Smoke 250 for 5 hours.... the thing u could have done most was trim away a lot of the fat... but u can't loose... as far as the membrane I would pull it off but since ur using pbc
PUNKem733 Yeah, I heard that too. However, because I’ve never cooked them like this before I wanted to see for myself. That way moving forward I have an idea of what to expect. I did not experience anything unpleasant about the silver skin or membrane. In fact , it was quite the opposite. I found the membrane to be quite enjoyable. But, in the future I will indeed trim some of the thicker hunks of fat. While eating a little bit with the soft meat was nice, I did find myself scraping most of it off to the side. Thanks for watching! Much appreciated
John Deere If I remember correctly, I wrapped at the 3 1/2hr mark & cooked an additional 40mins. I did rest them wrapped for another 40-45mins. Total cook was about 5hrs including resting. However, I don’t think I needed to rest them that long. They literally felt like jello when I removed them from the pit.
Nice video on them dino bones brother!!! I'm waiting on my PBC to come in!! Awesome the family is included in the video!! Ya have a new subscriber from east central Mississippi here!! Give my channel a look when ya can!! Dan
According to my research, Back Short Ribs (NAMP 124) are cut from the rib primal after the rib has been removed. They are more tender but have less meat. This cut is sometimes called “Dinosaur Ribs,” costata (Italian), costillas del lomo (Spanish), côtes de basse (French). What you have are, as you described in the video, Plate Short Ribs, Trimmed (NAMP 123A). Consequently, the title of your video is wrong to state that you are cooking Dino Bones.
Chip Tom I guess...If your just being technical. To be honest, none of the (NAMP 123’s LMNOP’s)make any difference to me. Any bone that’s 2-3 inches thick and 12+ inches long is a Dino bone in my book. By your logic virtually all the videos up calling beef ribs “Dino bones” would be mislabeled. Maybe your right. But in the grand scheme of things, I’d say it doesn’t really matter much. But, thanks for the info & checking out my video. It’s much appreciated!
Chip Tom You can also see the same ribs I did on Malcolm Reeds “How to bbq right” channel calling them Dino bones as well. He is part of the killer hogs bbq team and a school of bbq teacher. Meathead from amazing ribs calls them Dino bones too. So who’s wrong? The guys whom actually compete or the celebrity? It doesn’t matter. While all beef ribs are not created equal, for the average guy, the one who doesn’t go to the store asking for NAMP whatever. There are only two kinds of beef ribs. Back ribs cut from the rib roast & short ribs cut from the lower half of the animal. I happened to have the whole rack, all 13 bones cut from below the rib roast ( known as brisket on a stick or Dino bones ) which in my best estimation is the only other beef ribs available to those whom aren’t ordering from high end independent farms.
Been watching your channel for years. Gotta show the love since I’m in Sac! Wifey and I are finally closing on a house and I cannot wait to get my smoker and smoke some beef ribs like this! Thanks man!
Appreciate the support! Congrats on the new house!
In Texas where these plate ribs started, we only use salt and pepper. Because these ribs are so big, you really can't over salt them. Plus the salt and pepper helps give them a nice bark like brisket. Time wise, when the internal temp reaches at least 165-170°, then wrap them. It's not about how long they have been smoking. Overall, you kept it simple and the results were outstanding! Good job. I will be a new subscriber to your channel. [Cute kids, by the way!]
Jeanette Armstrong
Well thank you! I always tend to keep it as simple as humanly possible to ensure I’m not adding a flavor that might not sit well with me or my family.
First and foremost thank you for your service to our Nation! Really a good video! I got $40 worth of plate ribs here I am going to cook today on my PBC! I hung them the last time I did them and they were good. Your method I have done with brisket before and it turned out great as well. Pit Barrel website seems to think they are done in a couple of hours and an internal temp of like 165. Your went over 200 like a brisket but it sure turned out great! I really enjoyed your down to earth way of presenting. You a great dad and husband I am sure. Thank you again for all your dedication! Hope mine turn out good today. They are pricey! Mine were like over $8 per pound! Not sure if that is inflated due to Covid-19 but I paid $30 last time I bought some.
R. Lerner
First, thank you so much for the kind words! As with most veterans there is no need to thank me for my service. It was the greatest honor to serve this country. I would do it time & again no questions asked. As for the final temp it’s been my experience with plate ribs that because it’s a tougher cut they need the brisket like temps to achieve the desired tenderness. As for pricing I’m absolutely positive the virus is playing a part in its escalating price point. I’ve found them as cheap as $3.99 a pound but I can see them being upwards of $7lb right now. Thanks for stopping by & taking the time to comment!
Pit Barrel cooker used beef back ribs which will cook quicker
Just Cause
I do recall that. However, trying to find a rack of beef back ribs that hasn’t first been picked completely clean of meat is quite a challenge. Not to mention I’m not in the habit of paying $6.99lb for bones. I feel like the only way I can get a complete rack with all the meat it’s supposed to have on it is if I purchase a whole 7 bone rib roast.
Great video, man. The challenge your daughter issued to your son made me laugh. It's a good feeling when your children like your cooking.
beasthunt
Thank you so much. Believe me, I spent quite a bit of time laughing about that moment while editing the footage! As noted, it is a really feeling. They are my most finicky eaters for sure.
Great Job Bro!
Anthony AK King
Well thank you kind sir!
I just purchase two slabs of beef plate ribs from Matador Prime Steaks (based in Texas). I can't wait to try them out! And yes. Just like brisket, they can take a lot of salt and other seasonings.
Those sound like a must try. Definitely gonna give them a look & see if maybe I can get some out in California. If not, maybe my sister in Killeen, TX can get me some!
Good job bro ...
Nice Dinosaurs bones !!! That's the best way 2 go on the pit barrel . I stop using the hooks plus ribs turned out great as Well on the pit barrel.... Keep smoking !!!!
2steps69
Thank you!
They have this bbq seasoning at smart and final that is like $10 for a large container that is really good for those ribs. When I wrap them I use red wine vinegar to soak them .. I trim it like a brisket cutting the really hard fat off.. That kingsford long burn works awesome for long cooks. I know what I'm cooking football sunday.🤘🤘🤘great video..
Juan Castillo
Is it a Smart & Final bbq rub or some other brand. I was going to use Pappy’s prime rib rub from Smart & Final. That stuff is awesome on every cut of beef I’ve ever used it on. I got these ribs because our last conversation got me craving beef ribs. And, I’m guessing your getting them from Kennedy’s...lol!
There is this other shop called Bishers. Nothing but Iowa beef. But I'd be looking at $9 a pound regular beef ribs cost little less then $5.. Kennedy's on the other hand is about $5 a pound on short ribs and $3 on regular beef ribs. it is a smart and final brand called First Street. BBQ rub.
Juan Castillo
Ok, I’ve seen it before. I’ll give it a try. Thanks for the tip on that bbq rub.
Awesome looking ribs. Very Kosher. Shalom
Looked great!!!! Cheers...
Did those ribs taste like Brisket? Or like Barbacoa??
Thanks.. Going to do some tomorrow 😀 seasoned my PBC and going to do some of those.. See how it goes..
M. Garza
They call it brisket on a stick, but it really is like barbacoa that we get from family in Texas. Thanks for watching
Big Shticks
The cook went well it was awesome!!! Did the dino ribs and had great bark and flavor.. All i used was Montreal steak seasoning.
Did a chicken it was ok have done better.. 😀 cheers..
M. Garza
I’m glad to hear the cook went well! I’ve never tried Montreal steak seasoning on ribs , I’ve gotta give that a try sometime. I wonder why the chicken was not so good?
Big Shticks chicken came out a little bland put the Montreal chicken seasoning on it. I have done some on my webber and has been way better.. Then again it cooks different. Plus was my first on it..
Any suggestions are welcome. Thank you
M. Garza
Try injecting that bird. It will give that extra something your looking for. I know what you mean by bland. I’ve made a few myself. Usually from just seasoning last minute & hanging it.
Doing this this weekend Devil Dog
Ooh rah! Enjoy!
Yo bro, where did you get those ribs? I'm in Suisun and can't find any like that!
Ryan Ramirez
Super La Favorita Mexican grocery store in Fairfield, Hecho en Mexico in Vacaville or Vargas market in American Canyon. If you wanna get real fancy Oxbow Marketplace in Napa has a butcher shop that sells an uppety version.
Hey thanks Jer! I appreciate it bro, I could only find bones with a little bit of meat lol Guess I was looking at all the wrong places!
Ryan Ramirez
No problem bro
Ryan Ramirez
Wait, why do I know your name? Lol
From Kaiser Vallejo bro! Evs.
Nice looking beef ribs. Where did you get your knife from
Andre Patterson
Smart & Final
Great job on the cook,your kids are adorable 😊
kevin g.
Thank you very much! They truly are my pride & joy.
Just curious why you did not hang those ribs, keep in mind I'm not saying you did it wrong you can do it anyway you want but, I have a Pit Barrel Cooker and I usually hang my Meats and they've all turned out great, but I have not done plate ribs on the PBC I've done them on my kamado smoker and they turned out terrific. I enjoyed watching your video you're very personable and it's enjoyable to watch you with you and your family keep up the good work!
kevin g.
It was a preference thing. I felt like I wanted the bones to take most of the heat and allow the meat on top ( 3 inches thick ) to cook slower. But that plan went out the window once I realized just how long it was gonna take. Thanks for commenting & watching it is much appreciated!
You rarely see anyone hang beef ribs because when they smoke there is some serious draw back from the bone. Your ribs will end up at the bottom of the cooker! Because of the draw back you never want to remove the membrane like you do with pork ribs or the ribs will fall apart. The membrane holds it all together.
Pit barrel is the best
Indeed!
Beef ribs are easy to. Smoke 250 for 5 hours.... the thing u could have done most was trim away a lot of the fat... but u can't loose... as far as the membrane I would pull it off but since ur using pbc
The sliverskin, everyone says take it off, or else that skin never renders out, so it turns into like rubber. The back membrane you can keep on.
PUNKem733
Yeah, I heard that too. However, because I’ve never cooked them like this before I wanted to see for myself. That way moving forward I have an idea of what to expect. I did not experience anything unpleasant about the silver skin or membrane. In fact , it was quite the opposite. I found the membrane to be quite enjoyable. But, in the future I will indeed trim some of the thicker hunks of fat. While eating a little bit with the soft meat was nice, I did find myself scraping most of it off to the side. Thanks for watching! Much appreciated
Awesome video the ribs look so delicious what was your total cook time?
John Deere
If I remember correctly, I wrapped at the 3 1/2hr mark & cooked an additional 40mins. I did rest them wrapped for another 40-45mins. Total cook was about 5hrs including resting. However, I don’t think I needed to rest them that long. They literally felt like jello when I removed them from the pit.
Nice video on them dino bones brother!!! I'm waiting on my PBC to come in!! Awesome the family is included in the video!! Ya have a new subscriber from east central Mississippi here!! Give my channel a look when ya can!! Dan
According to my research, Back Short Ribs (NAMP 124) are cut from the rib primal after the rib has been removed. They are more tender but have less meat. This cut is sometimes called “Dinosaur Ribs,” costata (Italian), costillas del lomo (Spanish), côtes de basse (French).
What you have are, as you described in the video, Plate Short Ribs, Trimmed (NAMP 123A).
Consequently, the title of your video is wrong to state that you are cooking Dino Bones.
Chip Tom
I guess...If your just being technical. To be honest, none of the (NAMP 123’s LMNOP’s)make any difference to me. Any bone that’s 2-3 inches thick and 12+ inches long is a Dino bone in my book. By your logic virtually all the videos up calling beef ribs “Dino bones” would be mislabeled. Maybe your right. But in the grand scheme of things, I’d say it doesn’t really matter much. But, thanks for the info & checking out my video. It’s much appreciated!
FYI - You can see the less-meaty dino ribs being prepared at "Steven Raichlen: Dinosaur Bones | Food & Wine" and at "Beef Ribs / Dino Ribs - 101"
Chip Tom
You can also see the same ribs I did on Malcolm Reeds “How to bbq right” channel calling them Dino bones as well. He is part of the killer hogs bbq team and a school of bbq teacher. Meathead from amazing ribs calls them Dino bones too. So who’s wrong? The guys whom actually compete or the celebrity? It doesn’t matter. While all beef ribs are not created equal, for the average guy, the one who doesn’t go to the store asking for NAMP whatever. There are only two kinds of beef ribs. Back ribs cut from the rib roast & short ribs cut from the lower half of the animal. I happened to have the whole rack, all 13 bones cut from below the rib roast ( known as brisket on a stick or Dino bones ) which in my best estimation is the only other beef ribs available to those whom aren’t ordering from high end independent farms.
Get a fucking life you bum
Ur doing to much work my man