Beef Back Ribs (Dino Ribs)
Beef back ribs, often called 'dino ribs', are the impressive rack ribs from the back of the beef. They are seasoned with a simple rub of salt and pepper and smoked for hours at low heat. The result is intensely smoky, almost fall-off-the-bone meat with a deep bark.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Completely remove the silver skin from the underside of the bones. Mix salt, pepper, and garlic powder and generously rub the rack on all sides. Let rest uncovered at room temperature for 30 minutes.
Smoking Phase 1
5-6 hrs.Stabilize the smoker at 110-120 °C. Place the beef ribs bone-side down. Add hickory and oak for intense smoke. Regularly add more smoking wood during the first 3 hours.
Smoking Phase 2 to Completion
3-4 hrs.Continue smoking until the core temperature reaches 93-98 °C and the toothpick test shows no resistance. Let the rack rest loosely wrapped in butcher paper for 20 minutes, then cut between the bones.
Pro Tip
Beef ribs don't need the Texas crutch (wrapping). The patience test pays off: only when the toothpick test shows no resistance are the ribs done – core temperature is only a guideline for ribs.
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