Grandkids love the variety of meals that we test for 52SundayDinners.com. When the answer to “Papa, what’s for dinner?” question was “Dinosaur Ribs”, I was immediately met with doubt, until they saw the ribs come off of the grill. Then their eyes got big. The huge ribs are actually Beef Ribs, and if prepared properly on your smoker, can be a delicious novelty meal.
Ingredients
- 5 Pounds – Beef Ribs, with rib meat attached
- 1 Teaspoon – Vegetable Oil
- Salt, Pepper and Granulated Dry Garlic
Preparation
- Coat ribs with vegetable oil and season liberally with salt, pepper and granulated garlic.
- Smoke with your preferred hardwood or charcoal briquettes at 220 degrees for 6-10 hours until the meat becomes tender, but does not fall apart.
No, that is not a plate. It is a platter larger than the seat of the chair!
Our Quality Control Department
Here in the Deep South, our favorite ribs are pork ribs. So as the Dinosaur Ribs were slow cooking, I cooked a couple of rack of pork ribs. Whenever smoke comes out of the smokestack on the smoker, we try to fill the grill. You want that smoke to do a good day’s work.
Throw in a little potato salad, slaw and maybe some baked beans and you have a real Southern Sunday Dinner.
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