Smoked Dino Ribs (Beef Ribs)

Updated at: Thu, 17 Aug 2023 03:10:36 GMT

Step 1

Trim and remove any remaining membrane before covering completely in a healthy layer of Worcestershire. Cover with Saran Wrap and let sit overnight.

Step 2

Unwrap and cover sides and edges in a HEALTHY portion of a salt and pepper blend. When you think you’ve added enough, add some more. Let sit while you prepare your coals.

Step 3

Using a chimney, get a mix of lump charcoal and hardwood of your choice lit and burning. When the coals are red hot, empty the chimney into your coal pan.

Step 4

Lower the coal pan all the way to the bottom track within the Burch Barrel. This is the optimal height for smoking low and slow.

Step 5

Set your ribs in the center of the grill grate, lower the lid using the pistol grip slider. Secure the grill grate to the lid and raise about 6-7 inches above the Barrel.

Step 6

Let the smoke do the WORK. The heat from your coals below will heat up the ribs hovering above, fat will drop into the coals and produce that sweet, sweet FAT SMOKE that gives that unmistakable flavor. 💨💨

Step 7

You want to maintain your coal bed at a temperature of 225 Degrees throughout the entire process. As you need to raise the temp, slide the pistol grip slider to slightly raise the lid and grate, giving you easy access to the coal pan to add more coals and hard wood.

Step 8

Hover ribs over smoke until the internal temperature reaches 110 Degrees, at which point you should lower the lid, unlock the grate and flip your ribs.

Step 9

Continue hovering and smoking, rotate one more time when internal temp reaches 180 Degrees.

Step 10

Continue hovering and smoking until you reach an internal temp of 203 degrees.

Step 11

Remove from grill grate and let sit 30 minutes before serving, enjoy!

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