Smoked Beef Dino Ribs, AKA Brisket on a Bone

1. An hour to one day before you want to cook, separate your ribs, cutting between the individual bones. You can use a binder like mustard or just hit your ribs with a generous coating of your favourite beef seasoning. If you don’t have one, generously season with kosher salt, freshly ground black pepper, and some garlic powder.
2. Place the ribs onto a rack in the fridge to dry brine overnight, or leave them on the counter for about 45 to 60 minutes, while you get your grill set up.

3. Prepare your chosen barbecue for an indirect setup to cook. For Charcoal grills, arrange charcoal around the outside of the charcoal basket, leaving a gap at one point. Near the starting point of your charcoal – where you plan to ignite – add a few chunks of your smoke wood. Open your vents ¼ to ½ way open. Ignite a small load of charcoal in a chimney or place an ignition cube or two. Your starting point and light them. Allow your BBQ to preheat to between 250°F and 300°F (121°C and 149°C).

   For Gas BBQs, remove some grids and place your smoker box over a sear plate that is directly over a burner. Fill the smoker box with your selected smoke wood; you will have to use chips instead of chunks in this case. Ignite two burners, leaving at least one to two off. Preheat to 250°F and 300°F (121°C and 149°C).

4. When your BBQ is ready, place the ribs onto your cooking grids and close the lid. Smoke your Dino Ribs for 90 minutes to 3 hours, until they reach an internal temperature of 170°F (77°C). Wrap each rib individually with ⅓ of the beef tallow.
5. Return the ribs to your grill and continue to cook until they reach an internal temperature of 205°F (96°C).
6. Remove the ribs from your BBQ and rest them, still wrapped, under some tea towels for at least 30 minutes before unwrapping and serving.
7. Serve paired with a GSM, a blend of Grenache and Syrah or Shiraz grapes from the Rhône area of France. This silky wine features dark fruits and white pepper with minimal tannins and will complement the smoky and earthy beef. You could contrast with an Old Vine Zinfandel, which will set off the rubs and spark the palate with juicy notes. If you prefer beer, a complementary Brown Ale will balance the toasty bark with its own caramelized notes, while a Vienna Lager will bring a little acidity and bitterness while balancing the smoky and roasty vibes with its own. You can also pair these ribs with a smoky cocktail like an Old Fashioned.

Pickled Mushrooms:

1. Clean the mushrooms, slicing any large ones in half or into quarters. Place them, the sliced garlic, and the dill into a large jar.
2. In a saucepan, bring the vinegar, salt, sugar, and peppercorns to a simmer until the salt and sugar have dissolved.
3. Pour the hot vinegar over the mushrooms in the jar. Put on the lid. Once the jar is room temperature or cooled, they are ready to eat.

Upgraded Pasta Salad:

1. Cook your chosen pasta in boiling water until done. Drain and rinse with cold water, allowing the noodles to cool fully.
2. In a large bowl, combine the diced pepper, cucumber, onion, corn, feta, and the cooled pasta. In a separate bowl, whisk together the mayonnaise, sour cream, pickle brine (use some from the mushrooms), mustard, dill, chives, salt, pepper, and garlic.
3. Toss the pasta and vegetable mixture with the dressing, then refrigerate until you are ready to eat.

After a proper rest, bite into these massive ribs and enjoy that melt-in-your-mouth texture with a glass of bold red or a smooth brown ale. This is the kind of cook that turns a weekend into an event, with simple ingredients, patience, and seriously rewarding results. Once you’ve nailed these smoked beef ribs, they’ll be on repeat all summer long.

Will these Dino Ribs replace your long brisket cooks, or are they something else entirely? Share your BBQ Smoked Beef Rib recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.

Happy Grilling!