Dino Ribs Recipes

PORTER'S SMOKED DINO BEEF RIBS

Porter's Smoked Dino Beef Ribs image

Provided by Food Network

Time 8h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 cups brown sugar
3 cups paprika
1 cup granulated garlic
1 cup granulated onion
1 cup kosher salt
1/2 cup chipotle powder
2 cups black pepper
One 3-bone section beef plate ribs (about 6 pounds)
2 ounces Worcestershire sauce

Steps:

For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

DINO RIBS

Dino Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 9h20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons brown sugar
1 tablespoon table salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
One 3-rib piece uncut beef back ribs or short rib plate (see Cook's Note)
Oil, for oiling the grill

Steps:

In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.

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