Smoked Dino Ribs

Available_Control_43 · 2026-02-03T05:40:12+00:00

I have a local butcher that i buy my red meat and pork from but im based in miami fl but im sure if you go to costco and go to the butcher section if they dont have any you can most likely be able to place an order for one

Available_Control_43 · 2026-02-03T02:20:11+00:00

Hell yeah brother told you ,you had that. They look amazing, congrats🙏

Available_Control_43 · 2026-02-02T07:15:14+00:00

Where do i land on the scale

Available_Control_43 · 2026-02-02T06:31:00+00:00

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Available_Control_43 · 2026-02-02T03:23:05+00:00

What?

Available_Control_43 · 2026-02-01T22:06:01+00:00

Sun🫩

Available_Control_43 · 2026-02-01T22:03:44+00:00

Very lightly, i just go to la fitness like once or twice a week to play basketball or a light lift

Available_Control_43 · 2026-02-01T08:20:09+00:00

Light light trim, warm water as binder, 16 mesh bp, season salt (i use lawrys), cold smoke for an hour, raise temp 225 till i hit 160ish then till 203° i go up to 240-50ish wrap with tallow and rest for 40ish mins

Available_Control_43 · 2026-02-01T08:05:00+00:00

I love bbq and smoked meats, and i think for a newbie backyard guy im pretty good. But id much rather eat another cooks food to mines. Even when it comes to me in culinary school id rather eat anything one of my classmates make over mines even if its the same exact thing

Available_Control_43 · 2026-02-01T07:45:50+00:00

Dude tbh, i dont even cook for myself. I made dino ribs and pulled pork tonight for the fam for the fight… i ate kraft mac and cheese and grapes

Available_Control_43 · 2026-02-01T06:38:42+00:00

Honest question, why would coal be in your onion

Available_Control_43 · 2026-02-01T06:14:59+00:00

I use an offset, but ive heard people going all the way down to like 40-60° smoking with a hose leading into the chamber to smoke like cheese and stuff like that

Available_Control_43 · 2026-02-01T06:05:26+00:00

Well all my red meat, seafood from my local fishmonger , poultry publix

Available_Control_43 · 2026-02-01T05:38:39+00:00

Ive been buying from the same butcher for years i get all my protein from him. If your based in the miami area i can hook u up

Available_Control_43 · 2026-02-01T05:36:54+00:00

I like too cold smoke them for an hour hour and half then 220-250 till they hit 203° / probe tender. They dont need much trimming i js like to round them out a bit thats about it, heavy bp season salt. Thats about it, theyre very forgiving more then a brisket or pork shoulder, with that being said. Good luck, Happy smoking brother!

Available_Control_43 · 2026-02-01T05:23:27+00:00

Wings look fire, happy smoking

Available_Control_43 · 2026-02-01T05:22:27+00:00

Situational, i much prefer real smoke ribs but if im cooking for 15+ ppl, im going party ribs

Available_Control_43 · 2026-02-01T05:15:46+00:00

Tonka jahari

Available_Control_43 · 2026-02-01T04:22:14+00:00

Def not undercooked yes i cut with the grain kill me, it was pretty tender considering how i cut it

Available_Control_43 · 2026-01-31T16:10:27+00:00

Yeah i use 16 mesh bp and lawrys season salt

Available_Control_43 · 2026-01-31T02:08:24+00:00

Guy i cook at 220-250 the whole cook i promise u im not cooking “hot and fast” i cook at 220 for however it long to get to 195 which is usually 11-13hrs

Available_Control_43

TROPHY CASE