Smoked Beef Chuck Short Rib (Dino Ribs)


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.

Green Beans with Garlic and Bacon


1-2 pounds fresh green beans
3 tablespoons butter
4-6 garlic cloves, chopped
3-6 strips of bacon, cooked and chopped


Cut off the tips of the green beans and bring a pot of water to boil.
Add about 1/2 teaspoon of salt and the green beans to the boiling water.
Cook on medium heat for 5 minutes.
Heat the butter in a skillet and add the garlic to cook for about 30 seconds before adding the bacon and green beans.
Mix together and saute for 2-3 minutes.

Roasted Asparagus


1-2 pounds of Asparagus
Olive Oil
Kosher Salt
Freshly Cracked Peppercorn


Preheat the oven to 400 F.
Cut off the thick ends.
Drizzle and evenly coat the asparagus with olive oil.
Add the salt and pepper.
Roast in the oven for 20-25 minutes, until crisp.

Roasted Brussels Sprouts


2 pounds Brussels sprouts
leaves from 0.5 oz fresh parsley
leaves from 5 sprigs of thyme
juice from half of a lemon
olive oil spray


Preheat the oven to 400 F.
Cut the ends off of the Brussels sprouts and then cut them in half.
Put in a pan and spray with olive oil.
Add the juice of a lemon, the leaves of parsley, and thyme.
Mix together.
Bake in the oven for 35-40 minutes.
Salt and Pepper, to taste.

Merlot Braised Lamb Shanks


2 lamb shanks (3.15 pounds)
salt and pepper
2 tablespoons olive oil
3 leeks, sliced
7 garlic cloves, halved
5 sprigs thyme and rosemary
2 cups beef broth
1 cup Merlot

Preheat oven to 350 F.
Salt and pepper each side of the lamb shanks.
Heat 2 tablespoons olive oil on medium-high heat in a saute pan.
Sear each side of the lamb shanks for 5 minutes.
Place the leeks, garlic, rosemary, and thyme in a rectangular pan.
Then put the lamb shanks on top of the vegetables and herbs.
Pour in the beef broth and Merlot.
Cover with foil tightly and put in the oven for 2 hours.

For the gravy add a little bit of butter and cornstarch to the au jus.

Hot Mustard Pork Belly Burnt Ends

2.5 pounds of cubed pork belly
Da Kine Hawaiian Original Rub
Chupacabra Rub A Fine Meat Rub & Season-All
Da Kine Hawaiian Hot Mustard Sauce

Total Cook Time: 3 hours 30 minutes
Smoking temperature: 225°F
Smoked using B&B Charcoal Texas Smokehouse Post Oak wood pellets.

Start by cubing the pork belly. We use the width of the slicing knife to measure the cut.
Mix the seasonings in a bowl in a 1:1 ratio.
Coat all sides of each cubed pork belly and place into an aluminum pan.
Allow smoker to reach a steady temperature of 225°F.
Place the pork belly directly on the grates and smoke for 2 hours and 30 minutes.
At the end of this time, place the pork in an aluminum pan and cover it in hot mustard sauce.
The pork belly will smoke for one more hour in the hot mustard sauce.
Halfway through, shake the pan and add a little more sauce.

Gingerbread Rolls


For the dough:
1/4 cup sugar
1 tablespoon dry yeast
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon allspice
3 1/2 cups flour, divided
1 cup whole milk
2 tablespoons butter, room temperature
1 large egg
2 tablespoons molasses

For the filling and assembly:
1/2 cup packed light brown sugar
6 tablespoons butter, room temperature
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon allspice
flour for the work surface

For the topping:
4 oz cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1 1/3 cups confectioners sugar, divided
2 teaspoons molasses
1 teaspoon warm water


Mix the sugar, yeast, cinnamon, ginger, salt, allspice, and 1 ¾ cups of the flour together in a bowl until well combined. Heat the milk and butter until it reaches 105°F - 110°F. 
Add the milk and butter mixture, eggs, and molasses to the dry ingredients in the bowl of a stand mixer and knead with the dough hook. Start at a low speed to incorporate everything together, then add the remaining 1 ¾ cups of flour gradually until the dough becomes smooth and pliable, about 5 minutes. 
Move the dough to a buttered or oiled bowl, cover with a kitchen towel or plastic wrap, and let rise until doubled, about an hour. 

While the dough is rising, start on the filling. Mix the brown sugar, butter, cinnamon, ginger, and allspice in a bowl until well combined. Prepare the baking dish and set it aside. 

Once the dough has doubled, roll out the dough to a 12x16 inch rectangle on a floured surface. Spread the filling mixture, leaving a small margin of dough at the edges. Starting from the long edge of the dough, roll into a log. Slice the dough into rounds and place into the prepared baking dish cut sides up. Cover and let rise again until doubled in size, about an hour. 

Preheat the oven to 375°F, bake the rolls for 20-25 minutes until golden brown. While the rolls are cooling, prepare the toppings. In one bowl, mix the cream cheese, vanilla, and one cup of confectioner's sugar until smooth. In a separate bowl, mix the remaining ⅓ cup confectioner's sugar, water, and molasses until smooth. Once the rolls have cooled to the touch, spread the cream cheese topping, then drizzle the molasses icing over top. 

Macaroni and Cheese


16 oz elbow macaroni 
1/4 cup butter
1/4 cup flour
3 cups milk
1 pkg cream cheese (8 oz)
Salt and Pepper, to taste
1 pkg shredded cheddar cheese (8 oz)
1 pkg Italian blend shredded cheese (8 oz)
1 pkg Fiesta blend shredded cheese (8 oz)

Optional garnish:
Crushed croutons
Bacon bits


Cook pasta until tender. Drain.
Place into aluminum pan.
Meanwhile, melt the butter and stir in the flour.
Add the milk and bring to a boil.
Remove from heat and stir in the cream cheese.
Once the cream cheese is melted and the mixture is completely combined, pour onto the cooked noodles.
Fold together until the macaroni is evenly coated.
Add half of each bag of shredded cheese to the pan and mix together. 
Top with remaining cheese using all or part of what is remaining.
Place in the oven at 300°F for 30 minutes.
After 15 minutes add on any extra toppings you would like, we use crushed up croutons and bacon.

Brisket Quiche


1 cup chopped smoked brisket
1 cup shredded cheddar cheese
1 cup spinach and arugula
1 cup heavy cream
4 eggs
1/8 teaspoon salt and pepper
Pie Crust


Prebake crust at 375 F until it just starts to turn light brown.
Drop oven temperature down to 350 F.
Mix wet ingredients and add dry ingredients, mix until well combined.
Pour into the crust, it is ok if the crust is still a little warm.
Cover the crust with a crust shield or aluminum foil.
Bake for 40-50 minutes until just set in the center.
Let rest for 15 minutes.

Mac Salad


12 oz large elbow macaroni
2 tablespoons apple cider vinegar
2 carrots, shredded
2 1/2 cups mayonnaise
1/4 cup milk
2 teaspoons sugar
salt and pepper, to taste


Cook macaroni until tender. Drain well and place into a large pan.
While still hot, add apple cider vinegar and shredded carrots.
Stir together until well combined. Allow the macaroni to cool for 10-15 minutes.
In a separate bowl, mix together mayo, milk, and sugar.
Fold the mayo mixture into the macaroni until completely covered.
Cover and refrigerate for at least 4 hours.