Description

If you have ever had a “Dino” giant beef rib from a Central Texas BBQ restaurant, then you are familiar with the beef plate rib. Large, meaty, with an unctuous fat streak, these ribs are from pasture-raised and hormone and antibiotic-free Angus cattle.  

• Pasture-raised
• Hormone-free and Antibiotic-free
• Paleo/Keto/Whole 30

Plate ribs are perfect for barbecue; when roasted low and slow with dry heat and a bit of wood smoke, you get a dark brown exterior, and flavorful, tender meat. They are also great braised; when simmered low and slow in a flavorful liquid, as they do it in France, you get very juicy, very tender, flavor-packed meat that has absorbed the richness of the braising liquid. In return, the meat has given up most of its innate essence to the greater good of the stew.

For an easy Dino rib,  mix together garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper in a small bowl. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight. Bring the rib up to room temperature while you heat the grill to 250 degrees and oil the grates.  Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole.