By Steven Raichlen
The primal allure of colossal barbecue is undeniable. It speaks to a deep-seated desire for abundance, for a feast that satisfies not just the appetite, but the very soul. At Barbecue University®, my esteemed institution nestled within the picturesque Alisal Ranch in Solvang, California, we believe in starting every culinary journey with a resounding statement. And when it comes to beef, few statements are as impactful, as deeply satisfying, as the magnificent "dino bone."
These behemoths, also known as brontosaurus bones or, more prosaically, beef plate ribs, are not for the faint of heart. They are a testament to the power of slow cooking, a celebration of rich, unadulterated beef flavor, and a guaranteed showstopper at any gathering. Prepare to embark on an exploration of these spectacular cuts, transforming them from intimidating slabs into melt-in-your-mouth masterpieces.
The Anatomy of a "Dino Bone": Brisket on the Bone
The beef plate rib, the star of our current exploration, earns its moniker "brisket on the bone" for a very good reason. Imagine the decadent, unctuous richness of a perfectly smoked brisket point, then imbue it with the satisfying chew and meaty substance of a sparerib. The result is a singular rib that can tip the scales at an impressive two pounds or more, a generous portion capable of feeding at least two discerning diners. In many restaurant settings, such a prize can command upwards of $50 for a single rib. Today, however, we’ll demystify the process, empowering you to replicate this culinary marvel in your own backyard for a fraction of the cost.
What Exactly Are Dino Bones?
Delving into the butcher’s lexicon, "dino bones" refer specifically to beef plate ribs, typically cut from the 6th, 7th, and 8th ribs of a steer’s ribcage. In the standardized numbering system used by the Meat Processing Standards (MPS) and the North American Meat Processors Association (NAMP), these are classified as NAMP 123A. They are typically presented as a formidable slab, often comparable in size to a laptop computer, weighing in at a substantial six to eight pounds. This impressive size is a direct result of the deep muscle structure and generous marbling that characterize this cut.
For those seeking the pinnacle of quality, I wholeheartedly endorse sourcing these magnificent ribs from Porter Road. This Nashville-based butcher shop and online meat purveyor, founded in 2010 by Chris Carter and James Peisker, has carved a niche for itself by specializing in pasture-raised meats. Their commitment to animal welfare and meat quality is evident in every cut. Porter Road’s beef is meticulously dry-aged, a process that enhances flavor and tenderness, and then expertly hand-cut. I have consistently been impressed by the superior quality of their offerings and frequently rely on them for my own culinary endeavors. For readers of Barbecue Bible, Porter Road extends a generous offer: use the code BarbecueBible at checkout to receive a substantial 15% discount on your first order. This is an excellent opportunity to experience firsthand the difference that dedication to quality makes.
The Journey to Perfection: Smoking Dino Bones
Once you’ve procured your magnificent beef ribs, the transformative process of smoking can begin. My personal preference is to cut the slab into individual ribs. This strategic division offers several distinct advantages: it allows for greater surface area exposure to the rub, leading to a more pronounced and flavorful bark, and it ensures that each individual rib benefits from the full embrace of woodsmoke.
The Art of Seasoning:
The beauty of a prime cut like the beef plate rib lies in its inherent flavor. Therefore, I advocate for a minimalist approach to seasoning, allowing the quality of the beef to shine. My go-to blend is a simple yet potent combination of coarse salt and freshly cracked black peppercorns. To elevate the complexity just a touch, I often incorporate a whisper of garlic powder and a hint of dried oregano. For those seeking a more nuanced flavor profile, this precise combination forms the foundation of my renowned Planet Barbecue Brisket Rub, a versatile seasoning that proves exceptionally well-suited for these colossal ribs. The goal is to enhance, not to mask, the deep, beefy essence of the meat.
The Smoking Environment:
The beauty of modern barbecue technology is its versatility. Your dino bones can be masterfully prepared on a variety of smokers, including traditional offset smokers, kamado-style grills, pellet grills, or even a well-managed charcoal grill. (It’s worth noting that achieving the low-and-slow, smoke-infused results ideal for this cut is challenging, if not impossible, on a standard gas grill.) Regardless of your chosen apparatus, the fundamental principle remains the same: preheat your smoker to a consistent temperature of 250 degrees Fahrenheit.
The choice of wood plays a crucial role in imparting the desired smoky aroma. I recommend using wood chunks or chips, adding them to your smoker according to the manufacturer’s instructions at regular intervals, ideally every hour. This ensures a continuous, gentle infusion of smoke throughout the long cooking process.
The Indispensable Ingredient: Time
Perhaps the most critical element in the successful execution of barbecued dino bones is patience. These are not dishes to be rushed. The cooking process demands a significant investment of time, typically ranging from a minimum of 8 to 10 hours. Following this extended period of low-and-slow cooking, an additional crucial step of resting is required. This period, lasting between 1 to 2 hours, is best achieved by placing the ribs in an insulated cooler or wrapping them in barbecue blankets. This resting phase allows the internal juices to redistribute throughout the meat, resulting in unparalleled tenderness and moisture.
The Tell-Tale Signs of Doneness:
Distinguishing when your dino bones have reached their peak of perfection is a sensory experience, guided by visual cues and temperature readings. The most obvious indicator is the shrinkage of the meat away from the ends of the bones, typically by about two inches. This signifies that the connective tissues have broken down and the muscle fibers have relaxed. Furthermore, the meat itself should feel remarkably soft and yielding to the touch. For those who prefer a precise measurement, an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone, should register an internal temperature of approximately 200 degrees Fahrenheit. This temperature range is crucial for achieving that sought-after brisket-like tenderness.
The Perfect Pairing: What to Serve with Dino Bones
When confronted with the sheer magnificence of a perfectly barbecued dino bone, the question of accompaniment often arises. My personal philosophy leans towards unadulterated appreciation. I find immense satisfaction in savoring the profound beefy flavor, the nuanced notes of salt, pepper, and smoke, unadorned. The complexity and richness of the beef itself are, in my opinion, sufficient to create a complete and deeply fulfilling culinary experience.
However, I am not entirely immune to the persuasive arguments of others, including my esteemed wife, Mrs. Raichlen. She has a particular fondness for my Chipotle Molasses Barbecue Sauce, a creation that offers a delightful counterpoint of smoky heat and sweet molasses. While I may not always reach for a sauce, I would certainly not object to its presence alongside these spectacular ribs.
In conclusion, the barbecued dino bone stands as a testament to the power of primal ingredients and time-honored techniques. It is a dish that commands attention, delivers unparalleled flavor, and offers a truly memorable dining experience. Prepare to be captivated by its beefy glory, a culinary achievement that is guaranteed to give even the most celebrated brisket a serious run for its money.
The Recipe: Barbecued Dino Bones
This recipe provides a foundational approach to smoking beef plate ribs. Feel free to adapt the seasoning to your personal preferences.
Yields: 3-4 servings
Prep time: 20 minutes
Cook time: 8-10 hours
Rest time: 1-2 hours
Ingredients:
- 3-4 large beef plate ribs (dino bones), about 2-3 lbs each
- 2 tablespoons coarse sea salt or kosher salt
- 1 tablespoon freshly cracked black peppercorns
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano (optional)
- Wood chunks or chips for smoking (hickory, oak, or mesquite are excellent choices)
Equipment:
- Smoker (offset, kamado, pellet grill, or charcoal grill)
- Wood chunks or chips
- Instant-read meat thermometer
- Heavy-duty aluminum foil or butcher paper
- Insulated cooler or barbecue blankets
Instructions:
- Prepare the Ribs: If your beef plate ribs are still attached as a slab, carefully cut them into individual ribs using a sharp butcher knife. Trim away any excess hard, thick fat, but leave a thin, even layer of fat on the meat side. This fat will baste the meat during the long cooking process.
- Season the Ribs: In a small bowl, combine the coarse salt, cracked black peppercorns, garlic powder, and dried oregano (if using). Generously season all sides of each individual rib, pressing the rub gently into the meat to ensure good adhesion.
- Prepare the Smoker: Set up your smoker for indirect heat and preheat it to 250°F (120°C). Add your chosen wood chunks or chips according to the manufacturer’s instructions to generate a steady stream of smoke.
- Smoke the Ribs: Place the seasoned ribs directly on the smoker grates, ensuring they are not overcrowded. Close the lid and maintain the temperature between 225°F and 275°F (107°C – 135°C) for the duration of the cook. Add wood every hour to maintain the smoke.
- The Long Cook: Continue smoking the ribs for approximately 8 to 10 hours, or until the internal temperature reaches around 200°F (93°C). The meat should have pulled back from the ends of the bones by at least two inches, and the meat should feel very tender when probed with a skewer or a thermometer.
- The Wrap (Optional but Recommended): For an even more tender and moist result, you can wrap the ribs during the last 2-3 hours of cooking. Once the ribs have reached an internal temperature of around 165°F (74°C) and have a good bark formation, carefully remove them from the smoker. Wrap each rib tightly in heavy-duty aluminum foil or butcher paper. Return the wrapped ribs to the smoker and continue cooking until they reach the target internal temperature of 200°F (93°C).
- Resting is Crucial: Once the ribs have reached their desired internal temperature and tenderness, remove them from the smoker. If you wrapped them, keep them wrapped. Place the ribs in an insulated cooler or wrap them tightly in barbecue blankets. Allow them to rest for at least 1 to 2 hours. This resting period is critical for allowing the juices to redistribute throughout the meat, ensuring maximum moisture and tenderness.
- Serve and Enjoy: Carefully unwrap the ribs. The meat should be incredibly tender and falling off the bone. Serve immediately. While I prefer to enjoy them unadorned, a side of Chipotle Molasses Barbecue Sauce is a delightful option for those who desire it.
What to Serve with Dino Bones:
- Simply Savored: The rich, smoky, beefy flavor is often best enjoyed on its own.
- Chipotle Molasses Barbecue Sauce: A sweet and smoky complement that adds another layer of complexity.
- Classic Barbecue Sides: Consider creamy coleslaw, baked beans, potato salad, or cornbread to round out the meal.
Looking for more inspiration? Explore our extensive Recipe Index for a world of grilled, smoked, and live-fire favorites.
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