Dinosaur-Style Beef Ribs

Name: Beef Ribs Dinosaurier-Style
Total time: 8 h
Ingredients: 12 g Grobes Meersalz; 12 g Schwarzer Pfeffer, grob gemahlen; 5 g Knoblauchpulver; 4 g Zwiebelpulver; 4 g Paprikapulver, geräuchert; 50 ml Rinderbrühe zum Besprühen

SmokingBeefHot SmokingHard8-10 hrs96-98°C120-135°CPost Oak

These massive beef short ribs or chuck ribs are lovingly called dinosaur ribs because of their enormous size. The 3-2-1 method ensures buttery tenderness with a perfect smoke flavor and glossy bark. A Texas BBQ classic that impresses through its simplicity and quality.

Ingredients(for 1 kg)

Coarse sea salt12 g

Black pepper, coarsely ground12 g

Garlic powder5 g

Onion powder4 g

Smoked paprika4 g

Beef broth for spritzing50 ml

Instructions

Preparation

30 min. + overnight

Remove the silver skin from the bone side. Mix all rub ingredients and generously coat the ribs all over. Store uncovered overnight in the refrigerator so the rub can penetrate.

Smoking Phase 1

4-5 hours

Regulate smoker with post oak to 120-135 °C. Place ribs bone side down. Spritz with beef broth every 60-90 minutes. Smoke until a deep brown bark has formed.

Wrapping

2-3 hours

Wrap the ribs tightly in two layers of butcher paper. Return to the smoker at 135 °C and cook until an internal temperature of 96-98 °C or until the toothpick test passes.

Resting

45-60 min.

Rest the wrapped ribs in a cooler or turned-off oven at at least 60 °C for at least 45 minutes so the juices redistribute evenly.

Pro Tip

Be sure to remove the silver skin on the bone side. The ribs are done when a toothpick or thermometer slides into the meat without resistance – texture is more important than the exact internal temperature.

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