Month: January 2023

Smoked Beef Short Ribs (Dino Ribs)

Smoked Beef Short Ribs (Dino Ribs)

Yaba Daba Doo! Technically they’re not from a dinosaur, but your guests won’t know any better. Treat your party with these Smoked Beef Short Ribs (Dino Ribs) that are sure to impress.

Tips / Suggestions

  • You can use yellow mustard or hot sauce as a binder for the brisket seasoning. I don’t feel as if you need it, but some people prefer it.
  • Be sure to use a drip tray underneath the ribs. If not, some of the drippings can burn and create smoke that tastes really bad. You don’t want that ruining your hard work.
  • If you are using a thermometer to leave in the meat during the cook, wait until you’re done using the spritz and then insert the thermometer. The meat will recede up the bone at the beginning so it’s better to wait.
  • I find it helps to rotate the ribs 1/4 turn every time you open the smoker (every 45 min to 1 hour or so). This helps all sides cook evenly.
  • When smoking the ribs (or anything similar like brisket) you will hit a stall point when the internal temperature stalls. This can sometimes last hours. Don’t get frustrated. This is normal, I believe due to evaporative cooling. Just plan on some extra time when smoking your ribs.
Print Recipe

Smoked Beef Short Ribs (Dino Ribs)

Recipe by BacusBBQ
Servings

4

servings
Prep time

15

minutes
Cooking time

8

hours 
Calories

kcal

Beef short ribs (also referred to as Dino ribs) smoked low and slow until they are fall off the bone tender and super juicy.

Ingredients

  • Rack of beef short ribs

  • Brisket rub of choice (mostly salt / pepper)

  • Beef Rib Spritz
  • 1 cup beef stock

  • 2 tbsp hot sauce

  • 2 tbsp worcestershire sauce

  • 1/4 cup apple cider vinegar

Directions

  • Heat your smoker to 225 degrees F indirect. Add wood of choice (I prefer apple).
  • Take your ribs and trim any excess fat. Generously coat all sides with the brisket rub.
  • Mix the ingredients for the spritz and place the ribs (bone side down) on the smoker. After 45 minutes spray the ribs with the spritz. Repeat this 5 times.
  • Continue smoking the ribs until the internal temp reaches 202 degrees F. Remove from the smoker, spray more of the spritz on the ribs / butcher paper, wrap in the butcher paper tightly (bone side up), place in a cooler with a towel over the wrapped ribs, and let rest for 1.5-2 hours.
  • Unwrap ribs, slice up, and dig in. Feel free to top with your favorite sauce (I prefer chimichurri).
Cedar Planked Salmon with an Avocado Style Chimichuri

Cedar Planked Salmon with an Avocado Style Chimichuri

Cedar Planked Salmon with an Avocado Style Chimichurri

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

kcal

Salmon on a cedar plank, grilled, and topped with an avocado style chimichurri.

Ingredients

  • 1 salmon filet

  • 1 tbsp olive oil

  • 2 tbsp seafood seasoning of choice

  • 1 large cedar plank

  • Avocado Style Chimichurri
  • 1 cup olive oil

  • Juice from 1/2 a lemon

  • 2 cups chopped cilantro

  • 2 cups chopped parsley

  • 1 avocado chopped

  • 1/4 red onion chopped

  • 1/2 cup red wine vinegar

  • 1 tbsp minced garlic

  • 1 tbsp seafood seasoning (mentioned above)

Directions

  • Soak the cedar plank in water for 1 hour. While the plank is soaking combine all of the ingredients to make the chimichurri.
  • Heat grill to 375 degrees direct. Place the cedar plank on the grill for 2-3 minutes and then flip over for another 2-3 minutes until the plank is slightly charred. It might make popping noises during this time, which is perfectly ok.
  • Coat the salmon with olive oil and dust with the seafood seasoning.
  • Place the salmon on the plank and grill for roughly 10-15 minutes, or until the internal temp is to your desired doneness.
  • Remove the salmon from the grill, top with the chimi, and dig in.
Sweet Chili Scallops

Sweet Chili Scallops

Sweet Chili Scallops

Recipe by BacusBBQ
Servings

2

servings
Prep time

30

minutes
Cooking time

6

minutes
Calories

kcal

Fresh scallops glazed over with a Thai sweet chili sauce, cilantro, and green onions.

Ingredients

  • 1 lb scallops

  • 1 tbsp garlic minced

  • Zest from 1 orange

  • Juice from 1/2 a lime

  • 1/2 cup cilantro chopped

  • 1/2 cup sweet chili sauce

  • Avocado oil

  • 1/2 cup green onions chopped

  • Juice from 1/2 an orange

  • 1 tbsp sushi ginger chopped

  • Plain flower

  • 1 cup white rice cooked

Directions

  • Pat scallops dry and lightly coat each side with flour.
  • Heat your grill direct to 350-375 degrees. Place a cast iron pan on the grill and add a little avocado oil until hot. Throw in the garlic and ginger and cook for 1 to 1.5 minutes.
  • Add the orange zest, orange juice, lime juice, sweet chili sauce, and the whites of the green onions. Cook for 1 minute.
  • Remove the sauce mixture from the pan and place into a bowl. Add a little more avocado oil to the cast iron pan and drop in the scallops. Cook for 1 minute on each side.
  • Mix in chopped cilantro to the sauce mixture, add the mixture back to the pan, quickly coat all the scallops, and then remove from the pan.
  • Rest the scallops on a bed of white rice, pour the remaining sauce mixture over the top, top with the green end of the onions, and dig in.