My wife and I winter in a little fishing village in Southwest Texas. For the last three years we’ve been going to as many of the Texas Monthly Top 50 BBQ joints that we can with our ultimate goal to visit each one. One of our favorite dishes is the Dinosaur bones. Big beefy plate ribs cooked to where they literally are clinging to the bone by just the membrane left on the underside of the rib. Our favorite haunts for these heart stopping ribs are Blacks in Lockhart, Smoliks in Mathis, and Smoking Oak in Mercedes. They’re not cheap ($30 1 1/2 lb average per bone) but so worth it. They are better than brisket and take half the time to prepare. Once you try this recipe you will make them a regular on your bbq rotation.
Start with fresh meaty plate beef ribs either in a three rib rack or separated like the ribs above. These two ribs weighed a combined 4 pounds.
Season on all sides with your favorite beef rub. I use a rub with kosher salt, coarse black pepper, garlic granules, onion granules & Tony Cacheres.
Put ribs in a smoker preheated to 225 degrees.
After 3 hours they should look like this. Double wrap ribs in pink butcher paper.
Place back in the smoker for 2 hours. Then remove and place wrapped ribs in a cooler for 1 hour.
When you’re ready they’ll look like this!