Dinosaur Bones a.k.a. beef ribs. These are chuck short ribs 7″ to 9″.
They get a good coating of one of my favorite beef rubs, Plowboys Bovine Bold.
Then they go into the fridge for about 4 hours along with a few chunks I trimmed off some smaller ribs.
Here’s the produce. Today we’ll be doing a pot roast BBQ style.
Everybody into the hot tub! That’s about 50/50 chicken broth and water.
While that’s heating up, I sear the beef on all sides then add it to the pot, bone side down.
Now, I close the lid on the Kettle, lower the temperature to 250 degrees and don’t even peek for the first two hours.
After two hours, I baste.
Then at three hours, I baste again.
And finally, after four hours the final baste. The internal temperature ranges from 185 to 190 degrees in the ribs and the probe is sliding in like butter. Time to eat!
Beautiful smoke ring, tender and delicious! I will definitely do this one again and again!