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Smoked Dino Ribs

Smoked Dino Ribs

Indulge in the smoky, tender perfection of these Smoked Dino Ribs. Fire up your smoker, and be amazed as bold flavors and melt-in-your-mouth texture take center stage in this barbecue masterpiece. 

Big thanks to Daryl Foos for sharing this awesome recipe with the community. 

You Will Need

The Prep

Let's dive right into this recipe! Start by removing the membrane from the back of the ribs. Use paper towels to grab onto the slippery membrane, and use a butter knife or the back of a fork to loosen it while pulling.

Once the membrane is removed, it's time to add some flavor. Cover the ribs with one layer each of SPG, Dirty Bird, and Cow Cover rub for a tantalizing blend of seasonings. Be liberal and cover all sides of the ribs, ensuring every inch is coated.

The Cook

Before you get to cooking the ribs, let them seasoned ribs rest for about 15 minutes or until the dry rubs begin to appear moist. This resting period allows the flavors to meld and penetrate the meat.

It's time to turn up the heat. Once the smoker is preheated to 250-275°F (121-135°C), place the seasoned ribs on your smoker, bone side down. Let them bathe in the low, slow smoke for approximately 3 hours.

Once the 3 hours have passed, it's time to ensure our Dino Ribs achieve the perfect tenderness. Wrap the ribs tightly in butcher paper or foil, then return the wrapped ribs to the smoker. This time, place them bone side up, and let them cook to an internal temperature of 165°F (74°C). 

The Payoff

When the Dino Ribs are ready, pull them off the heat and let them rest for approximately 20 minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is tender and succulent. Alternatively, you can place the ribs in a Styrofoam chest to keep them warm until you're ready to serve.

Now, imagine the moment you've been waiting for! That is, the moment you serve these magnificent Dino Ribs to your guests or family. Slice into the ribs, serve with your favorite sides, and enjoy!

Once again, thanks to Daryl Foos for sharing this awesome recipe with the community. 

Catch you on the next one!

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