Texas-Style Dinosaur Ribs

A steer has 13 ribs on each side. Starting at the front of the cow first 5 ribs are in the chuck cut. The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.

Short Plate ribs or Loaded beef ribs, which are cut from the lower portion of the rib cage and often have a nice layer of fat-laced meat sitting on top. The challenge is finding ones that would live up to the beef rib expectations. Often, the short ribs I came across were cut into small, individual bone portions, with wildly varying amounts of meat on them. I have found that you will not find the loaded beef ribs at the standard grocery or big box store, but I can always rely on the local specialty butcher to get me the cut. Short plate ribs are available in local big box and grocery cut into short ribs. Most short plate ribs have 3 bones in the plate.

Chuck Short Ribs come from right under the chuck from the first to the fifth rib and can also go by the name Flanken Ribs when cut horizonal against the bones. Traditional chuck ribs come with 4 bones and the bone is much larger than the plate.

Texas-Style Dinosaur Beef Ribs Short Rib Recipe

Ingredients:

  • 2- Slab of Beef Short plate ribs
  • 2-Cups of Three Little Pigs Texas Beef Rub
  • 2-Cups of Three Little Pigs Memphis Rub
  • 1-Cup of Yellow mustard

Directions:

  • Begin by removing the fat and the very tough silver skin from the top of the meat.
  • Remove the membrane from the exposed side of the bones.
  • Coat the top of the Beef ribs with Mustard.
  • After stripping the membrane from the back of the beef ribs, layer Three Little Pig’s Texas Beef Rub & Memphis rub  on Top of the beef ribs and using a Jaccard tenderizer, drive the rub down into the beef rib, flip rib over and tenderize between each bone.
  • Setup your smoker to 250-275 degrees.
  • Put the beef ribs on, bone side down, and add your choice of wood, I prefer wild cherry and pecan for beef ribs.
  • You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. The exact length of the cook depends on variables such as the composition of the meat and fuels being used.

Estimated Cooking times:

1″ thick meat should hit 205°F – 210°F   in about 4 hours.

1.5″ thick meat should hit 205°F – 210°F in about 6 hours.

2″ thick meat should hit 205°F – 210°F in about 8 hours.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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