Smoked Beef Ribs | Dino Beef Ribs Recipe - Texas Style

Malcolm, I just got a smoker in May. I’ve made 3 of your recipes so far. Dude, they are 🔥. This channel is a gem, thanks man!

Hells yes, i have some ready to go into the smoker in the morning.

YETI

So expensive

Where did you get those

Malcom thank you for walking us through this recipe! My husband followed your lead and knocked it out of the park for our Sunday dinner. We really enjoy your channel and have so much fun cooking together. Keep those recipes and tips coming.

Bottom line. If your smoking Anything, 1st check ol Malcolm's videos to see how he did it..You cannot go wrong.

Thank you for this video i'm going to my butcher shop tomorrow to see if i can find some plat ribs!!!

love to meet this good ole boy. comes across as a nice guy. several beef rib smoking vids feature the braising stage w/ broth in aluminum. makes a lot of sense cause braising in the oven for 4 hours with celery onion carrot broth and wine is what I am used to with tough beef cuts.

Wife shows up with a huge pack of beef ribs. “What are we going to do with those?”, “Dunno.”, “I’ll check in with Malcolm.”.

From what i saw on a different channel Dino ribs are different from plate ribs......so which ones are these? Dino are normally spares from the early numbers in the rib count?

I like making rubs from scratch. What's in the hot rub? I'm assuming cayenne at the least.

Great Video Malcolm, where can I get some Dino Ribs like this from, thanks?

The way this man speaks and explains Smoking barbecue makes it sound like I can do it too. All he needs is 🍺 in his hand!!

Just got my first smoker yesterday and have been binging this channel, such a help.

He needs to cook at a cigar smoke party. Whiskey. Cigar. Bbq with this dude. $150 tickets. Will sell out
I'll be there

I eat at least 12 of these things whenever I make em 🤤🤤🤤

Would you still cook them like this?

Tried these in m gas grill, not the best option for smoking but it’s what I use. Same cut and size as this video. Great instructions. It’s a 5 burner gas grill so what I did was put in a raised rack in the right side of the grill and put the ribs on top. Turned on the left two burners only, as the three right burners were directly under the ribs. I lit up two smoking pellet tubes filled with hickory pellets and placed them directly under the raised rack, directly under the ribs. Then set the two left burners at around med/low and put in a meater thermometer in the ribs. I got around the 275-300 sweet spot in the thermometer reading and left them smoking until the pellet tubes ran out, which is aprox 4 hours.

Then turned off the gas grill, covered in aluminum with beef broth just like the master showed us in this video, then put them in the kitchen oven which is an electric oven, since I don’t need the smoke anymore I would rather finish inside in the oven which gets more accurate temperature.

I left them there for about another 2 1/2 or 3 hours until the meater showed 204 Fahrenheit then rested the whole thing in a cooler for an hour.

The result was fantastic but try as I might I can never get a smoke ring when I smoke with my gas grill and pellet tubes. I know the ring is unnecessary but I was used to getting it all the time when I had a charcoal grill…

But that’s just visuals, the actual taste and outer look following this procedure was fantastic, so much that I now bought a full rack and I’m going to smoke it the exact same way

On the glorious day of 07/17/2022 I made this recipe. Absolutely delectable and so moist plus tender. All there is to say is compliments to the chef!!!

Great explanation every time on all your videos , going back over the cook at the end and recapping is great, saves me going thought the vid looking for info. All the other smoking people should do the same on their videos. Loving your work for years. Leon Australia.

I'm speechless....I'm learning

He is the best at making ribs I have gotten better at doing ribs ever since watching his videos

I tried to watch this 3 times but I kept passing out when he cut the ribs apart. Guess i'll never know how it ends.

So no use of deflector?

❤❤❤❤

Oh yeah!

Huge difference when he lifted the lid the first time compared to the second after he wrapped the ribs. When he opened the lid the first time it was really thick heavy white smoke which I was taught makes the bbq taste bitter. The second time he opened the lid and the foil to temp the ribs after 5 or 6 hours you can't hardly see any smoke coming out of the chimney and when the lid is lifted it wasn't just pouring out like the first time. Am I missing something here or was that smoke awfully thick? I always seem to get a bit sick when I see people smoking bbq which thick heavy white smoke compared to seeing a smoker pushing out that super thin blue smoke. Just curious not hating no need for a bitter response 😂🤣

you know you're from the south when you say "I'm fixin to..." :)

white smoke makes ya choke.

This feller knows how to prep & smoke/grill/cook good meats, I liked your short video sir on cutting a spare rib into St. Louis ribs & rib tips, straight to the point, info, & knowhow, you do an outstanding job on your few videos that I have seen , just started watching you , info coming to you from 60 yr old Irishman & family from rural Kentucky. I have been cooking, grilling, hunting, fishing since I was 9 yr old, retired now but always interested in learning new technique in regards to outdoors man sporting & cooking

I'm trying those this weekend. Even ordered two of your seasoningsnfoe the first go. Ill be smoking them out in a smaller electric built electric smoker with some cherry wood chips

BBQ legend right here.

Never salt beef before cooking

Am I wrong here, but should the ribs be cooked directly over the coals? Nothing to deflect the direct heat?

If you like these ribs try beef back ribs smoke for 2 hrs at 275 then wrap for 1 hr then sauce at the very end something sweet. Not as much meat but tons of flavor.

That rib wasnt done. When those are done they dont stay together like that you can barely pick them up.

How you gonna edit the actual "bite"....suspect🤔

Thoughts on using butcher paper instead of foil?

Malcolm, do you normally forgo a diffuser on the kettles?

Made these a year ago and they were amazing!! Im going to make them this Saturday. Thanks Malcom!

Thank you for sharing your skills with us

My Man!! 🤛🏽 Amazing Ribs

They didn’t look good at all man.

Malcolm! You’re my favorite bro! I watch several different pit masters and they’re all cool-but I love your authenticity and enthusiasm! I want to hang out with you!! Thank you for your videos! And keep dunking them turkey dudes baby!

Foil was a big mistake, butcher paper......

I usually use a pan with drip pan and grate.smoke B4 wrapping.tryed at 250 on grill and the grill flared up.had to cut off grill rescue them wrap with butter Worcester soy and put back in pan.Really keeps clean up easy.grill and learn.payed 28$ so won't start uncovered again without pan to catch grease to prevent another flare up.cookin em wrapped now.mistake I made was I flipped over instead of just lean bone down to start B4 wrapping

I do this in the Gateway. My god. Can’t beat it when you wrap in paper