Beef Backed Ribs with a side of Dino Bones

Flash

Finally got the good news that Bricks elevated Calcium levels was not due to Ionized Calcium, which can be a marker for Cancer. Due to this we decided to celebrate with some Dino Bones, which I had not seen in a LONG time and some Beef Backed Ribs we got from Wally World.

Decided on some MDM Rib rub for the Beef Backed Ribs and some new Brisket Rub for the Dino Bones.




You would think with all the Cattle in Florida, we would have some great Beef Ribs, but they are hard to find. Spritz with a mixture of Apple Juice and Whiskey (your choice).



Did a modified 2.5-1.5- .5 Getting ready to wrap here





The bounty for dinner. The Dino's were done till around 135º IT. And it happened faster than I wanted. I wrapped them in foil and placed them in a cooler while the other ribs were smoking. Once the other ribs were finished, I fired up the Gas Grill and finished the Dinos up on them. Basically just rewarming them some and bringing a few up to 140º IT for the Wife.



Had to work around a bit of the fatty pieces but boy were they full of Flavor !!
Still got some left overs to contend with, but all in all came out great. The Dino's were like eating Prime Rib.

ZimmerNole

Dino ribs? What cut is that?

BTW this photos just made me so darn hungry. Well done!

RexLan

Perfect as usual !

Flash

ZimmerNole wrote: »

Dino ribs? What cut is that?

BTW this photos just made me so darn hungry. Well done!

Wish I knew for sure, I would order up a bunch. I have been told they are Long Boned Short Ribs with extra meat. Not sure I will buy that. When they come to the Butcher, they are usually in one piece and involving up to 4 rib bone. The meat is so tender, I called them Prime Rib bones as you can also grill them and they come out fantastic. The main thing you want to find is a large bone and probably why they are called Dino Bones.



My guess is that they get trimmed closer and that is turned into steak of some sort, then the remainder might become a short rib. :shrug

JaxNole

The short "dino ribs" are usually chuck rib bones, and the back ribs are usually the bones from the rib roast. Both fantastic.

Flash

OK, straight from a Butchers mouth:

They come off the arm shoulder section:



on the bottom of the right section "Shoulder Arm Section" there are 4 ribs at the start of the rib cage:



Also known as "Chuck Cross Ribs"



You cut them into individual ribs, they look like this



They are unique because of the meat on them. Other 'short ribs' come from the plate, the end of the rib rack, and the beef ribs come from boning out the prime rib, but have little meat on them, not like the chuck cross ribs do. Hope that explains it! Commercially, they can be available if the meat department orders a case of them, you would need to ask your meat manager if he or she could.

Jax sounds like you got it.