Dino Ribs on the SNS Kettle
by Beers-Jack of BBQ
Make your dino ribs fall of the bone!
Check out Beers-Jack of BBQ's process to smoke that big chunk of meat to perfection.
Hey, welcome to an episode of Beers-Jack of BBQ. Check out these dino ribs we did on the SNS kettle... Got some dino ribs from Porter Road.
I didn't even count how many bones are in here yet. I'll have to find that out. We'll see them when they start pulling.
But this is a big hunk of meat so it has a little bit of fat in here. I'm going to leave it on there just for the cook. Probably end up taking it off as we, you know, go to the end, but we'll see what happens.
So today hitting it with Grillaholics SPG... This is really a good balanced rub. I love SPG, so that's the only thing we're gonna hit this with today…
Gonna have the SNS kettle set up. Gonna run around 250.
I only done beefers once before. I know it's gonna take less than a brisket, so I'm expecting five to seven hours, so we'll see what happens…
I didn't put the rub on yet so gonna go pretty liberal with this. Get all sides. I'm not going to do the bottom. I'm leaving the skin on again because I've seen others that you leave it on, so they don't fall apart when you get done. So we're going to get that ready for the grill.
Also what I've seen here, too, is the MeatStick. So we're going to be using the MeatStick. I also got the bridge. They send this to us. We're going to try this.
Gonna be our first time trying it out but great product. I know I've known about them for a long time. I've used some other types of probes like this as well...
The bridge actually puts it on our wi-fi network, so I can see it all from everywhere I'm at. And especially, for cooks like this it’s fantastic because I'm not going to look at this thing until it gets to about 160. So we won't even come see it until later on, but that's gonna be it. We'll show you on the grill.
All right, let's get this on. Give the grates a quick rub. [Using Grillaholics Bristle Free Grill Brush]
Got the MeatStick already set up. You know just put it on. I don't have the water pan… At this point the beef ribs are such a fat piece of meat.
I want to get this closed down so it holds my temps. I'm going to be looking at 250, so I have the smoke hole open. I had the top vents open a little bit more than I normally will, but it's not quite the temperature yet so we're gonna just let this thing roll.
I'll adjust that that top vent as this thing rises a little bit in temperature. So bring it back when we get to about 160.
All right so we hit our magic number. Right around the 160s. It's looking pretty nice boy did it really puff up. You'll notice I did move the MeatStick because I was worried when I first went in I was in a layer of fat, and that of course, heated up faster, so got everything set up now.
I'm actually going to put it… I do foil, and I always do beef broth. Can't necessarily see it but I'm gonna dump some beef broth in here, and I save all the au jus when I'm done...
So I wrapped it tight around it putting it right back on here.
As you can see keep it in the aluminum pan that way if any juice runs out we get to save it all.
So bring it back when it gets around 200 we'll do a little test on the tenderness.
All right so we just hit 200. Just want to check it out real quick, but will probably be pulling it off.
Oh, yeah right through like butter. I'm gonna pull it off.
We'll let this thing rest for about a good hour before we cut it… so we'll show you what it tastes like…
Some dino beef ribs from Porter Road. This thing was a nice big hunk of meat. I don't have enough cutting board because I was having trouble. When I pulled it out one of the bones fell out, but you can see here the size of the bones…
Nice big amount of juice I have the au jus inside in the fat separator. The one we hit it with was Grillaholics SPG. I'm a big fan of just straight up SPG and that's the only thing we put on this one today, so let's take a little chunk out of this thing.
Bark is nice. It's falling apart here. I'm basically going to get a big hunk of bark here, which is kind of what I like. SNS just always does a nice job with the smoke and the bark on anything I smoke with that.
Mmm… the SPG flavor in that bark is really nice and intense, so it's going to be a good meal tonight.
