I've been looking for dino ribs in my area since a trip to Pecan Lodge in Deep Ellum Dallas Texas 4 years ago. It was the best bite of BBQ I've ever had. In honor of my new pit I went down to my butcher willing to pay any price for custom cut ribs. To my surprise I found that my butcher recently started carrying them on weekends. No talk of plate ribs or beef ribs, these were labeled DINO RIBS. $5.98 a lb, I got the thickest two racks. 4 bone each. These are going to go into my regular rotation!
This was my first attempt at dino ribs. Molasses glue, 1/4 cup kosher salt, 1/4 cup coarse ground pepper, tablespoon smoked paprika and onion powder, dash of cumin. Probably classified as a dirty dalmatian.
I started out a little low and I ended up having to rush. I checked the interwebs and PH and it seems consensus is closer to 275 for 7 or more hours. Over 200 degrees for probe tender.
These were a very solid B+. I cannot wait to try again without rushing to serve for dinner.
DK