icon-account icon-glass
Dino Ribs
SUNDAY 06.30.2019

I’ve done videos on barbecue staples like brisket, pulled pork and ribs. But the one barbecue staple I was missing was short ribs. In this episode of the FOGOlife, I am smoking the Dino Rib. Smoked Beef Ribs are full of flavor and are comparatively easy to make.

Charcoal Pro-Tip: Today I am using the FOGO Premium Lump Charcoal bag black. The medium sized pieces light fast and will provide me with a nice bed of embers for my smoking wood. I am using Oak today for the smoke.

Video Recipe

Ingredients

Instructions

  1. The adventure starts when you are trying to buy these at the butcher. Many butchers cut a Beef Plate Rib down into Short Ribs or individual Ribs, ask him to sell you the entire piece.. It usually comes with two pieces in a cryovac bag, about 10-12lbs of Beef Rib with 3-4 bones each. When choosing your Beef Short Rib, try to find one with the most amount of meat on it, if the  ones available only have an inch or so of meat on them, pass them up and ask the butcher if they can get you a better one!
  2. Season the Ribs generously, this is a big cut of meat, so you can liberally season for a nice bark and flavor. Today I am using Thunderbird Wings Bravo Rub.
  3. Today I am using the FOGO Premium Lump Charcoal bag black. The medium sized pieces light fast and will provide me with a nice bed of embers for my smoking wood. I am using Oak today for the smoke.  
  4. I am setting the Kamado Joe up for indirect cooking at 275, always set a water pan, it helps to stabilize your pit temperatures as well as provides moisture for the meat and catches all those drippings and rendered fat so your smoker stays cleaner. 
  5. Once you have that light blue smoke, your smoker is all set. put the beef ribs on and smoke them for about 5 hrs, until all the collagen has broken down and the ribs are super tender. You should be able to stick in a probe in them with barely any resistance. That's how you know they are done, usually once they hit 202-205 degrees. 

How did we do?

The Dino Ribs came out crazy juicy and tender that pulled right out of the bone. I also managed to do a somewhat small smoke ring (but hey, I’ll take it!) and It has a nice smoke ring and a beautiful bark.

Today we used Thunderbird Bravo rub, which has many ingredients among them cinnamon, cocoa, cumin and cloves. I think when I applied it, you could really smell the spices and I was worried it might give the short rib a ‘holiday’ flavor. But now that I’m trying it and once its cooked in and combine with the smoke and formed that bark, it is actually pretty good! The flavor is very rich. Thunderbird makes really cool rubs, you can check out the Thunderbird wings video I did a while back.

These short ribs are very comparable to a brisket. The flavor is very similar, however, it is pretty cool to serve and eat a piece of meat with the big bone! The other nice thing about this cook is that when you do a brisket, you usually have to wrap in paper (check out the 75-days dry-aged brisket). With these Dino ribs, however, we just did a straight through cook for 5 hours, no wrap was necessary. And they came out very juicy! I feel this might be because the amount of meat on ribs is not as much as that big piece of brisket, with the brisket, the stall could take long so wrapping the meat helps it to cook faster.

We hope you enjoyed this episode! If you liked it, don’t forget to subscribe and share with your friends!


0 comments


Leave a comment

Please note, comments must be approved before they are published

★ Reviews

Let customers speak for us

4633 reviews
91%
(4193)
5%
(228)
2%
(104)
1%
(55)
1%
(53)
Easy

Easy to use. Just one gets the fire going.

As good as lump charcoal gets

I have used many brands of lump charcoal and I keep coming back to Fogo. It has a great flavor and long burn times when smoking.

Consistent Quality

I have tried practically every lump charcoal. I am partial to larger pieces as they last longer and maintain heat better. Fogo consistently delivers the best charcoal with the least amount of wasted smaller pieces and dust.
While Fogo is more expensive than most competitors it simply lasts longer. I find that I can reuse it more often than other brands’ charcoal. So over the course of using the entire bag my average cost per use is less than other charcoal.
Lastly, I like the quality of their bag and most importantly the quality of the burn. There is no chemical smells or flavors imparted in the meat.
Keep it up, FOGO! I love your product and will continue my loyalty as long as you continue to deliver superior charcoal. Now, off to smell some smoke and drink a nice bourbon (neat)!

Great stuff!

Tried this for the first time recently and was pleasantly surprised. Like the ad says, lights fast and burns hot. It does impart a nice smokey flavor. It can also be for low and slow cooks. Will definitely buy again. Used in kamado and kettle grills.

Love this stuff!

Works great for all kinds of cooks. Consistently sized chunks. This is some of my favorite charcoal and I make sure that I always have some on hand. I recommend it to everyone that comes over or tries the food! We use it in our kamado and two kettle grills.