Dino/Tomahawk Short Ribs, 2.5kg - 3kg
Dino short ribs, from our finest, high welfare, grass-fed beef cattle. These succulent ribs blow your mind with unrivalled tenderness and flavour. Whether you're a discerning chef or a food enthusiast, our short ribs promise a memorable experience. Perfect for low and slow smoking, roasting, or slow-cooking.
There are typically 4 bones large bones in a rack of dino ribs.
Sold as a full unsliced rack.
Dino short ribs, from our finest, high welfare, grass-fed beef cattle. These succulent ribs blow your mind with unrivalled tenderness and flavour. Whether you're a discerning chef or a food enthusiast, our short ribs promise a memorable experience. Perfect for low and slow smoking, roasting, or slow-cooking.
There are typically 4 bones large bones in a rack of dino ribs.
Sold as a full unsliced rack.
Dino short ribs, from our finest, high welfare, grass-fed beef cattle. These succulent ribs blow your mind with unrivalled tenderness and flavour. Whether you're a discerning chef or a food enthusiast, our short ribs promise a memorable experience. Perfect for low and slow smoking, roasting, or slow-cooking.
There are typically 4 bones large bones in a rack of dino ribs.
Sold as a full unsliced rack.
Watch with sound on!
Type:
Beef Ribs
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoking Method:
Ingredients:
1 x IDevour Dino Ribs, Grass Fed
30g Black pepper
30g Sea salt
30g Garlic granules
IDevour Beef Tallow
Heat your smoker to around 250f (we use lumpwood charcoal)
Trim back any thick fat from the top of the dino ribs to leave a thin even layer
Mix the black pepper, coarse sea salt and garlic granules. French’s mustard makes a good binder but isn’t necessary. Season all over the dino ribs (it works well leaving the seasoning on overnight but it’s not necessary).
Add smoking wood to your smoker (oak or cherry)
Set the smoker up for indirect cooking
Close the lid and allow the smoke to build for around 10 mins
Place the dino ribs into the smoker.
Leave it alone for 3 hours - don’t be tempted to check it!
Continue smoking after 3 hours until you reach an internal temperature of 160f and a nice bark has formed on the outside
When the dino ribs reach an internal temperature of 160f, pull them from the smoker, add some iDevour beef tallow or butter and wrap in them butchers paper
Place the wrapped ribs back in the smoker let them cook until they feel soft like butter, usually around 198f
Remove the dino ribs from the smoker, keeping them wrapped in butcher paper, and add a layer of tin foil
Place the wrapped ribs into a cooler box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 55-65ºC.
Rest in the cooler (or oven) for 3-6 hours.
Nutrients
(Typical per 100g)
Energy: 651 kJ/155 kcal
Fat: 7g, of which saturates: 2.5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
