Dinosaur Ribs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup sugar
  • 1 12
    tablespoons dry mustard
  • 2
    teaspoons salt
  • 1
    quart canned pineapple juice
  • 12
    medium onion, finely chopped
  • 14
    cup vegetable oil
  • 14
    cup kc masterpiece barbecue sauce (plus more for serving)
  • 12
    (9 -12 ounce) beef ribs (meaty long ribs, 6-9 lb. total weight)
  • Other
  • 4 12
    cups wood chips, soaked for 1 hour in water to cover, then drained (preferably hickory)
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DIRECTIONS

  • To a large saucepan, add vinegar; bring to a boil over medium heat.
  • Add in sugar, mustard, and salt; simmer until sugar and salt dissolve completely, whisking well.
  • Add in pineapple juice, Worcestershire sauce, onion, oil, and ¼ cup barbecue sauce; whisk to combine.
  • Remove saucepan from heat and let sauce cool to room temperature; then refrigerate until the marinade is cold.
  • Meanwhile, remove the papery thin membrane from the back of the ribs.
  • Place the ribs in a roasting pan or baking dish; whisk marinade, then pour over the ribs, turning them to coat both sides.
  • Let ribs marinate, covered, in the refrigerator for 8-12 hours, turning them 3-4 times; the longer the ribs marinate, the richer the flavor will be.
  • Set up and light smoker according to manufacturer’s directions; preheat to low.
  • Place ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
  • Transfer ribs to a large platter; let rest for a few minutes.
  • Brush the ribs with extra barbecue sauce (1/2 cup), then serve at once.
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