Dinosaur Ribs Food

DINO RIBS

Steps:

• In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
• Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.

PORTER'S SMOKED DINO BEEF RIBS

Steps:

• For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
• For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

DINOSAUR RIBS

Steps:

• To a large saucepan, add vinegar; bring to a boil over medium heat.
• Add in sugar, mustard, and salt; simmer until sugar and salt dissolve completely, whisking well.
• Add in pineapple juice, Worcestershire sauce, onion, oil, and ¼ cup barbecue sauce; whisk to combine.
• Remove saucepan from heat and let sauce cool to room temperature; then refrigerate until the marinade is cold.
• Meanwhile, remove the papery thin membrane from the back of the ribs.
• Place the ribs in a roasting pan or baking dish; whisk marinade, then pour over the ribs, turning them to coat both sides.
• Let ribs marinate, covered, in the refrigerator for 8-12 hours, turning them 3-4 times; the longer the ribs marinate, the richer the flavor will be.
• Set up and light smoker according to manufacturer's directions; preheat to low.
• Place ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
• Transfer ribs to a large platter; let rest for a few minutes.
• Brush the ribs with extra barbecue sauce (1/2 cup), then serve at once.

DINOSAUR RIBS

Steps:

• All-Purpose Red Rub.
• Combine all the ingredients into a bowl and rub them together by hand. Store in a plastic or glass container until ready to use it. Makes 2 3/4 cups.
• Mop Sauce.
• Combine ingredients together in a saucepan and bring to a boil. Cool and pour into a plastic container. Cover and refrigerate for later use. Makes 1 3/4 cups.
• Mutha Sauce:.
• Pour the oil into a large saucepan and set over medium-high heat. Add the onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Add everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke, and let the sauce cool. Pour into a container, cover and store in the fridge until ready to use. Makes 6 to 7 cups.
• To prepare the ribs, coat evenly with the All-Purpose Red Rub.
• To prepare the grill, remove the grill rack and fire up the grill. Then prepare smoking packets by placing 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, and poke holes in one side. Set aside.
• Spread out the coals once they're hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.
• Position the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermoneter down through a vent hole. The grill temperature should be between 225 degrees and 250 degrees. Check on the ribs about ever 45 minutes for the next 3 1/2 to 4 hours. If the rib are looking a bit thirsty, mop lightly with the Mop Sauce. If the temperature of grill dips below 225 degrees, add a few more hot coals to the fire.
• To test the ribs for doneness, gently tear the meat between the bones, poke your finger through the meat, check if the meat's internal temperature is at least 180 degrees. Once you've determined the ribs are done, finish by glazing or caramelizing with the Mutha Sauce.
• To glaze the ribs, brush with Mutha Sauce and let the ribs cook for 20 minutes in the covered grill.
• To caramelize the ribs, crank the heat up to high on the grill and flip the finished rim over onto direct high heat. When they're nice and bronze colored, brush with barbecue sauce and serve.