How to Master Beef Brontosaurus Ribs Like a Pro
Pork ribs are easier and quicker to prepare, but Beef Brontosaurus Ribs are well worth the wait and effort!
Things to know:
What are brontosaurus beef ribs?
Beef Plate Ribs, also known as “Loaded Short Ribs” or “Brontosaurus Ribs”, are a primal cut taken from the lower/belly rib section of the cow, known as the “plate”. This rib section is left whole in slabs, typically containing about 3 bones per slab, and is not trimmed or cut down.
What is another name for beef dino ribs?
Plate short ribs. These ribs are long and meaty, at about 12 inches in length (some people refer to these as ‘dinosaur ribs’ or ‘dinosaur beef ribs’). These also do well with a low and slow method of cooking such as braising or smoking. You’ve likely seen plate ribs without even realizing it.
What’s the difference between beef ribs and dino ribs?
Dino ribs or Brontosaurus ribs are large, meaty beef plate ribs (3-4 bones) known for deep beef flavor and marbling, ideal for Texas-style smoking, while “beef ribs” often refers generally to various cuts like smaller chuck short ribs (4 bones, richer, often braised) or back ribs (leaner, faster cooking), but the biggest difference is size and cooking method: dino ribs are massive, require long low-and-slow smokes, and are more forgiving, offering a brisket-like experience on the bone, making them a premium, pricier BBQ choice.
What do dino ribs taste like?
The dino ribs are more rich and fatty like brisket. Beef back are OK but not much to them. They are great just a lot longer cook than pork ribs.
What are the three types of beef ribs?
The three main types of beef rib are the Chuck Rib, Beef Back Rib, and Plate Rib. The Chuck comes from the front near the shoulder, they are thick with meat and can be cut into short ribs (English style) or crosscut for thin flanken style ribs.
For the beans recipe, see this episode.
Ingredients
Beef Brontosaurus or Plate Ribs (ribs 6, 7, & 8)
about a cup of Wagyu beef tallow
your favorite rub, or just salt and pepper
1 beer (we used Modelo)
1. Preheat your smoker to 290F.
2. Generously apply rub to your ribs.
3. Place your ribs in the smoker, as far away from the heat source as you can, bones down.
4. Next to your ribs, place the beef tallow in a disposable aluminum container.
5. Do absolutely nothing for the first 3 hours.
6. On hour 4, spritz the ribs with an equal mix of water and beer. If making baked beans with the ribs, this is the perfect time to add the beans to the smoker, directly under the ribs.
7. On hour 5, spritz the ribs with an equal mix of water and beer.
8. On hour 6, spritz the ribs with an equal mix of water and beer. Remove the beef tallow and allow to cool.
9. At the 6 1/2 hour point (the ribs should be at about 170F and the bark set) remove the ribs from the smoker. Place on butcher paper, cover with the smoked beef tallow, wrap and return to the smoker.
10 Somewhere between hours 8-10 the ribs will be somewhere between 195-210. When you jab your ribs with a instant-read meat thermometer and is goes through the meat like it is going through room temperature butter, the ribs are done. Remove ribs from smoker and allow to rest for 20 min to 1 hour. ENJOY!
Equipment used:
Yoder YS640S Smoker
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