7 lb Beef Chuck Short Rib (Dino Ribs)
Chupacabra Rub Season-All and Brisket Magic
Spritz: water and apple cider vinegar 1:1 ratio
1 chimney of oak lump charcoal
5 post oak smoking logs
Trim the excess fat from the top of the Dino ribs.
Let come to room temperature and season the top and sides of the ribs. (We used ChupacabraRub, but you can substitute with your favorite bbq rubs or just salt and pepper 1:1 ratio)
Bring the smoker to a constant temperature of 275°F.
Place the ribs in the middle of the smoker.
After 1 hour spritz the ribs every 30 minutes.
The next part comes to personal preference:
1) wrap the ribs in butcher paper at an internal temperature of around 145°F for juicier ribs
2) wrap the ribs in butcher paper at an internal temperature of around 160-165°F for that nice dark bark
We went with option #1 and wrapped it at around 150°F.
Pull from the smoker when the ribs have reached an internal temperature of 205°F.
The total cook time will vary depending on the size of the smoker and weather conditions.
For two racks of Dino ribs weighing in at 7 pounds total took 6 1/2 hours at a smoking temperature of 275°F.
Once pulled from the smoker let rest for at least 30 minutes.