Beef Ribs AKA DINO BONES - Grillin With Dad

Beef plate ribs, AKA dinosaur bones, are a staple of Texas barbecue. Fatty and tender meat that you can eat right off the bone, what’s not to love about it! The hardest part about cooking these is finding a nice, meaty rack. Beef: https://www.44farms.com/ Grill: Big Green Egg - Large Music: https://www.epidemicsound.com/ Here’s how I like to do them on my Big Green Egg. I started with a 3 bone rack of beef plate ribs. I trim the top and remove the silverskin and any excess fat. The silverskin won’t render down and will only make them chewy. I don’t do anything on the bone side. There is a thick membrane attached to the bottom, but I leave that one so the ribs don’t fall apart when their cooking. I like to use mustard for my binder. Regular yellow is fine, I only had Dijon so that’s what I went with there. The mustard will help the seasoning stick to the meat. And speaking of the seasoning, I went with a classic Texas mix of 50/50 kosher salt and freshly cracked black pepper. Be sure to give the ribs a nice even coating. This is a lot of meat and it can take it. Once seasoned, let the ribs sit at room temperature for 30 minutes or so. Now’s a good time to fire up the Big Green Egg. I like to cook my ribs a little higher, between 250-275 degrees. I also mixed in a few chunks of post oak to create more smoky flavor. Put the ribs on the egg and don’t touch them for 2 hours. Let the smoke and charcoal work its magic on the beef. After 2 hours, we will start spritzing the ribs to help keep them wet and prevent them from drying out. For my spritz I use the following mix: 1 part Worcestershire 1 part olive oil 1 part pickle juice 2 parts water This is my go to mix for beef ribs and brisket. Give the ribs a good misting and repeat every hour or so. At this point I also put a temperature probe in the beef to keep an eye on the internal temperature. Keep spritzing the ribs every hour until they hit about 205 internal. At this point we start checking for tenderness. The meat is really fatty inside and all that fat needs to render down. And we can check that my taking a temperature probe and inserting it into the beef ribs. It should go in without ANY resistance. Like a hot knife into butter. If you feel anything, continue cooking. I’ve had them go all the way up to 210-215 sometimes. Continue cooking and check tenderness every few degrees, until done. We’re getting close to the end folks. Take the ribs of the smoker and wrap them in peach butcher paper. This will help retain some of the heat while they rest, while also allowing them to breath so we don’t loose all that bark on the outside. Put the wrapped ribs in a room temperate cooler or a turned off oven and let them rest for an hour. After the rest, take them out of the paper, slice between the bones and enjoy the fruits of your labor! Thanks for watching! Check out my other pages: Instagram:   / grillin_with_dad   Facebook:   / grillinwithdad   Blog/Recipes: https://grillinwithdad.com/