Dino Beef Ribs

Dino Beef Ribs

What is a Dino Beef Rib? These delicious ribs come from the short plate section of a cow’s rib cage. You’ll usually found them cut into small portions. They are often sold as beef short ribs.

Ingredients

3 bone section dino beef ribs
2 tbsp 50/50 salt & pepper blend
1 tbsp Big Green Egg Savory Pecan Seasoning
1 cup beef broth

Equipment

100% Big Green Egg Natural Lump Charcoal
3 cups of Big Green Egg Pecan Smoking Chips
convEGGtor
Aluminum foil or Big Green Egg Butcher Paper
2 Big Green Egg Silicone BBQ Mitts
Big Green Egg Instant Read Thermometer

Instructions

Set the Big Green Egg for indirect cooking with the convEGGtor at 275ºF/135ºC with Big Green Egg Pecan Smoking Chips.

Trim any excess fat from the meat side of the ribs. Rinse and dry with a paper towel. Season the ribs with salt & pepper blend and then add the Big Green Egg Savory Pecan Seasoning.

Place the ribs on the EGG and smoke for three to four hours or until the ribs reach an internal temperature of 165ºF/74ºC. Remove the ribs with the Big Green Egg Silicone BBQ Mitts and wrap them in heavy-duty aluminum foil or the Big Green Egg Butcher Paper with the beef broth. Return the ribs to the EGG.

Remove the ribs from the EGG once the internal temperature hits 205⁰F/96ºC and is probe tender. Rest for 45-60 minutes, and then cut ribs into a one bone section. Add sauce if you like but they are spectacular just the way they are! Enjoy!

Recipe and photo from Big Green Egg.

/by
You might also like
Pulled Pork SandwichesPulled Pork Sandwiches
pumpkin piePumpkin Pie with a Twist
Grilled Stuffed Shrimp
Santa Hat BrowniesSanta Hat Brownies
Reverse Sear RibeyeReverse Sear Ribeye on the Big Green Egg
Enjoy these Fired Up Chicken Wings with a Jerk Marinade that are cooked with the Rainford Method. Ingredients 1⁄2 cup (125 ml) canola oil 1⁄4 cup (60 ml) Jerk Marinade (see below) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1⁄2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken wings Fired Up Chicken Wings Instructions Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear. Makes 2 main course servings or 10 appetizer servings. Jerk Marinade Ingredients 3⁄4 cup (185 ml) white vinegar 1⁄2 cup (125 ml) orange juice 1⁄4 cup (60 ml) olive oil 1⁄4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1⁄2 tsp (7.5 ml) dried red chili flakes 1 1⁄2 tsp (7.5 ml) dried ground sage 1 1⁄2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3⁄4 tsp (4 ml) ground cinnamon 3⁄4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and chopped Jerk Marinade Instructions Blend all ingredients together in a food processor until smooth. Makes 13⁄4 cups (450 ml). Recipe from Big Green Egg and courtesy of Robert Rainford.Fired Up Chicken Wings