Name: Smoked Dino Ribs
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Yield: 4
Ingredients: USDA Choice Beef Chuck Flanken Style Ribs; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Rib Rack Spice Rub, Pork; El Guapo Garlic Powder; McCormick® Smoked Paprika; McCormick Gourmet™ Organic Onion Powder; Morton & Bassett Spices Cumin, Organic, Ground; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Talking Rain AQA Water, 9.5 pH

Pre-heat your smoker to 225 degrees (I used Hickory Pellets for burning)

Trim fat cap off of ribs and coat with salt and pepper. Wrap and rest for 1-2 hours

Coat ribs with your favorite seasoning or use the optional homemade one above

Place ribs on the smoker (fat side up) and smoke until internal temperature hits 160 degrees (about 4 hours)

After this point, be sure to spritz the meat every hour to build a nice crispy crust!

Pull the meat once the temp hits 204 degrees (about 8 hours)

Wrap with foil and let it rest in an unheated oven for 2 hours

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Slice and enjoy!!
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Smoked Dino Ribs

Serves 4

10 mins prep

600 mins cook

610 mins total

What you need

Homemade Rub (optional)

Spritz

How to make

Available coupons from Kirk's Cooking and Cocktails