Dinosaur Bones Recipes

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DINOSAUR BONES WITH CHIPOTLE-CHERRY BARBECUE SAUCE



Dinosaur Bones with Chipotle-Cherry Barbecue Sauce image

Provided by Steven Raichlen

Categories     Backyard BBQ     Dinner     Lunch     Cherry     Beef Rib     Summer     Grill     Grill/Barbecue     Cinnamon     Paprika     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

3 tablespoons paprika
3 tablespoons golden brown sugar
3 tablespoons coarse kosher salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons ground black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
2 beef rib racks (6 to 8 pounds total; 8- to 10-inch-long rib bones)
1 1/2 cups cherry juice or apple cider
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups hardwood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips,if using gas grill)
Chipotle-Cherry Barbecue Sauce
Special Equipment
Spray bottle

Steps:

  • Mix paprika, brown sugar, coarse salt, onion powder, black pepper, cinnamon, and cardamom in small bowl for spice rub. Arrange ribs on baking sheet. Sprinkle 3 tablespoons spice rub over each side of each rib rack. Let ribs marinate at room temperature while preparing grill. Fill spray bottle with cherry juice.
  • For charcoal grill:
  • Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; pour onto lower grill rack, arranging around drip pan. Drain wood chips; scatter over coals. Return grill rack to barbecue. (You may need to light additional charcoal in chimney to replenish coals in barbecue.)
  • For gas grill:
  • Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan over unlit portion of grill. Return top rack to barbecue.
  • Place ribs on grill rack over drip pan (ribs may extend beyond pan). Cover grill and cook ribs 30 minutes. Uncover grill; rotate ribs for even cooking (do not turn over). Spray ribs with cherry juice. Cover and continue to grill ribs until browned, very tender, and meat begins to shrink away from ends of bones, spraying with cherry juice every 15 minutes, about 1 hour 30 minutes to 1 hour 45 minutes longer.
  • Brush ribs with Chipotle-Cherry Barbecue Sauce . Turn over; grill over direct heat until slightly charred, about 2 minutes. Transfer to work surface. Cut between bones. Serve with remaining sauce.

DINO RIBS



Dino Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h20m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons brown sugar
1 tablespoon table salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
One 3-rib piece uncut beef back ribs or short rib plate (see Cook's Note)
Oil, for oiling the grill

Steps:

  • In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
  • Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Lightly oil the grill 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 on the side of a foot-powered prehistoric car.

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