Dinosaur Ribs.

I love this cut of beef, so tender and moist, with a great  deep beefy taste, and a few decent sized bones to gnaw on caveman style. I usally ask for a rack of 3 or 4 short ribs with a good cap of meat and fat on.

The sign that lets you know this has been cooked in a real BBQ style is the “Smoke Ring” the lovely pink ring around the edge, and the wonderful savoury crust, known to those who love BBQ as the bark.

I used a competition BBQ rub I had been given to try, and rubbed this in deeply into the meat and fat, and then popped on my  Bullet Smoker, with some cherry and maple wood smoking, and cooked at 140 deg C for 3 hours, a little hotter than usual, but it worked really well. I took the internal temperature of the meat up to 80 deg C and then mopped with some Jack Daniels BBQ marinade. and left for another half an hour for this to set.

I allowed it to rest for 15 minutes, and served in great thick slices with some pickled gherkins and beer.

 

14 responses to this post.

  1. Posted by jerrym on June 21, 2012 at 5:31 pm

    is the Jack Daniels BBQ marinade recipe available.

    always loving the pics and the background to the food

    Reply

  2. Oh my goodness.

    Reply

  3. That looks like lovely beef!

    Reply

  4. oh wow, that looks so good!

    Reply

  5. Posted by Big_Fat_Dan on June 18, 2012 at 5:43 pm

    Looking good as always Marcus.

    Reply

  6. Oh my – I know why I always come to you for my meat fix. Haha. That looks amazing.

    Reply

  7. I would love to try it: look perfectly done and flavorful.

    Reply

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UK BBQ Review

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