Fred Flintstone's Brontosaurus Ribs

      

      Barb has always LOVED the BIG BEEF RIBS at Black's BBQ in Lockhart;  thus make it so #1.  Black's ribs are also featured as the main picture at the top or my blog.  This takes a special rib; not just any package of beef ribs in the supermarket.  The rib of choice is the Plate Short Ribs, sometimes called plate ribs.  They can also be identified by North American Meat Processors as NAMP 123.  In Texas you may even see them as Dinosaur Ribs.  These are the biggest, meatiest beef ribs, usually sold in 3-4 bone portions.  A single rib can tip the scales at 2 1/2 pounds and will easily serve 2 people.  This rib comes from the plate primal behind the forequarters and near the belly of the steer.  They are not cheap either, coming in at $9.96/lb and $52.25 for our little over 5 pound rack of 4 ribs.  I smoked half of this rack and Barb vacuum sealed and froze the other two for later.  

Removing the membrane, simple procedure once you find the edge

Rubbed out with Cooper's Old Time Original

      I ordered these fresh from my local butcher so as not to worry about having to initially freeze them for later use.  I removed the cap and membrane from the ribs and froze half for later.  Then I rubbed them out with Coopers Old Time Original Rub (something new) and put them in a turkey bag and refrigerate for a couple days.   The day of use I took them from the bag to bring to room temperature.  

Into the pit

      Put a load of split oak into the pit and get the temp settled to 275-300 degrees.  Place the ribs in meat side up and close the lid.  After 2 hours of good smoke spritz with a mix of 3/4 cup water and 1/4 cup cider vinegar.  Do this every hour or two. 

2 hours, a bit of color and meat beginning to recede from bone 

      Cook until instant read thermometer reads 155-160 degrees.  Be careful not to touch the bone with the probe.  When this temperature is achieved, wrap the ribs in uncoated pink butcher paper and return to pit.   Do not wrap in foil as it will soften the bark.  I really like a crunchy bark.  When internal temp reaches 190-205 degrees, remove and place on table to rest for 1 hour. 

Finished product 5 hours smoking over oak, wrapped, and resting for an hour

       Remove from wrap and slice ribs into individual portions, remember these things are HUGE.  Serve with choice of tater salad, cole slaw, corn on cob, beans, etc.  I prepared some Cold Bacon Pea Salad for this meal.  YABBA DABBA DO!  The verdict from Barb? SHE ABSOLUTELY LOVED THEM.   I have to agree.  Of course this is not Black's BBQ, but for my first attempt we were incredibly satisfied.  Cooper's Original Old Time Seasoning is THE BOMB.  We each still had leftovers.    Roux nearly drowned in her own slobber as well as almost ending up in a food coma just thinking about these bones.   

Finis' plated with Cold Broccoli Bacon Salad and good, cold Texas Bock

"What a load of bunk.  My father ate red meat every day of his life and lived to the ripe old age of 38"

Fred Flintstone

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