Beef Dino Rib

The beef short rib, affectionately referred to as the “Dino Rib” due to its size, is commonly touted as the best bite in BBQ. Because it is usually sold on the bone, it lacks the ability to be cut into portions that brisket offers and takes up a lot of space per portion on the smoker. For this reason you can usually only buy the weight they have on offer and it is often sold as a special on BBQ menus. And how very special it is.

Coming from the lower part of the rib cage (nearer the belly) than prime rib/ribeye, the short rib works harder and so cooks really well for long periods at lower temperatures. It also has beautiful intramuscular fat content which makes it incredibly juicy. When cooked right, you can literally pick it off the bone but it is a common sight in Texas to see punters pick up one end of the bone and simply take a huge bite. Classic cave man instinct.

Where brisket is tradition, the Dino Rib is our playground. To distinguish the flavours from our brisket, the Dino Rib gets a slather of hot sauce and American mustard before being coated with kosher salt, black pepper and a spice blend. It then gets cooked on the smoker using only oak for anywhere up to 12 hours, only being removed when we are sure that you could bite it clean off the bone if you wanted to.