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!
There’s a BBQ joint in McKinney TX called Hutchin’s that originated the “Texas Twinkie”. As far as I know it’s the only place that serves them up but just two or three days a week. They are jumbo jalapeño peppers stuffed with cream cheese & smoked brisket, wrapped in bacon, smoked & slathered with a sweet sauce at the finish. So good & easy to prepare.
The first thing is to find the largest jalapeños. Cut off the stem end. Using a pairing knife hollow out the peppers removing veins and seeds. Fill 1/3 pepper with softened cream cheese. Stuff shredded brisket using your finger to pack the the pepper full. Take a 1/2 slice of bacon and cover the cut end. Then wrap the pepper with a full slice of bacon. Dust with your favorite rub. Place in a smoker @ 250 degrees for 30 minutes. Brush with sweet sauce five minutes before they’re done.
6 jumbo jalapeños. 4 oz cream cheese. 6 oz brisket. 9 slices thin bacon. Rub. Sweet sauce.
Follow instructions above.
Sweet sauce: 1 cup brown sugar. 1/2 cup ketchup. 1/4 cup cider vinegar. 1/4 cup yellow mustard. Mix all ingredients together. Heat in a pan to dissolve the sugar. Let sit one hour before using.