Picky Picky Dino Bone Recipe

[OldUsedParts]

I've got some Beef Ribs that I'm wanting to BBQ and I DON'T WANT THEM TO TASTE LIKE ROAST BEEF.
Does anyone have a Recipe or Suggestions as to how to accomplish THIS TASK.

'preciate it, Y'all

[Rambo]

Whoop that 1836 on them and slow roll'em

[bsooner75]

+1 on 1836 or SPG.

Don’t foil them or if you do shorten the time. That’s where your pot roast consistency can come from. If you have any butcher paper use that.




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[OldUsedParts]

Do either of you recommend a pre-Rub Glue or Spritzing or Basting them

[bsooner75]

No need for the glue but I don’t think it would hurt either.

You don’t want my recommendation for spritzing…it involves the W, word…


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[OldUsedParts]

[Rambo]

I don’t ever do that but it doesn’t mean that’s correct

[woodenvisions]

" Ripp " em.....

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[Bockbock]

I did what Aaron Franklin did on his video for his Beef Ribs and they turned out great. Can't remember all the details, but I do remember he rubbed Frank's Hot Sauce on them before he put the rub. Take a peek at his video, you won't be disappointed with the way they turn out. Good luck.

[OldUsedParts]

Thanks Bockbock, I took a look at that video and learned a lot.
I think I'll combine all of the above sugggestions in with that Video and see what happens. Thanks Gents
More on this, the first time we get a good weather forecast

[Rambo]

When are you doing them?

[Gigemlaw]

+1 for 1836. My only advice would be to remember that cooking beef ribs is much more similar to cooking a brisket than pork spares.

[OldUsedParts]

Hard to say, my Friend, but soon ?I hope? The Wiffy has the Shingles, which keeps me jumping and I want the weather to be nicer than it's been but hopefully by next week "fingers crossed"

[OldUsedParts]

When are you doing them?

If something doesn't happen between now and Friday Morning then I plan on Pelletizing them tomorrow. I'd like to get them going as close to 6am as possible but we'll just have to see. I am using all of the suggestions that the Members posted on this thread plus some suggestions from Aaron and Malcom's YouTube Videos. I'll post up a Thread and some pics when I get started tomorrow. Thanks again to everyone for their input on this Thread - - - trust me, they were not ignored and are being used.

OH ONE MORE: These Dino Bones are cut individual and not together like Plate Ribs so I imagine I'll need to watch the meat temps and probe feel pretty close towards the end of the Cook. I would think that being cut into per bone pieces would make more room for more flavor to the exposed areas but also more chance for getting too dry

[OldUsedParts]

bump