If you've ever wondered how to make the perfect Woodfire Smoked Beef Dino Ribs, you're in the right place.
Today, we’re diving into the step-by-step process to create these juicy, flavorful ribs using the Ninja Wood Fire Grill. This recipe, inspired by my love for dinosaurs and delicious BBQ, is bound to be a hit at your next gathering.
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Sourcing Your Beef Dino Ribs
Finding the right ribs is crucial. I had to visit a specialty grocer to find a proper rack of beef ribs. Ideally, you’re looking for a big, thick rack, approximately five pounds. When selecting your ribs, avoid the thinner Korean BBQ-style cuts and opt for the larger, meatier racks.
Preparation and Trimming
Start by patting your ribs dry to remove any excess moisture from the cryovac packaging. Next, trim off the silver skin, a tough membrane that won’t break down during cooking. A sharp knife is essential for this task, as it allows for precise cuts without removing too much meat. Remember, fat is flavor, so try to leave as much as possible intact.
Seasoning Your Ribs
Beef ribs are similar to brisket in terms of flavor, so I decided to use a special rub for this cook. After applying a mustard binder (which helps the rub stick to the meat), I generously coated the ribs with Kinder's Bourbon Peach Rub. This sweet and smoky rub pairs perfectly with the richness of the beef.
Smoking Process
For the smoking process, I used charcoal pellets in my Ninja Wood Fire Grill. Fill the hopper and set the grill to the smoker setting at 145°F (63°C) for an hour and 20 minutes. This low temperature helps to infuse the meat with a deep, smoky flavor.
While the grill preheats, it’s a good time to prepare a homemade bourbon peach BBQ sauce. Start by halving and lightly smoking two peaches. Then, in a wide-bottom pan, melt half a stick of butter and stir in three-quarters of a cup of brown sugar. Add the peaches, followed by 50 milliliters of bourbon, and carefully ignite to burn off the alcohol. Once the flames subside, mix in half a cup of apple cider vinegar, three-quarters of a cup of ketchup, and a teaspoon of smoked paprika. Allow this mixture to simmer for 20-25 minutes before blending into a smooth sauce.
Cooking to Perfection
After the initial smoking period, increase the grill temperature to 250°F (121°C) to continue cooking the ribs until they reach an internal temperature of about 167°F (75°C). This should take a couple of hours, but keep an eye on the internal temperature using a probe. Once the ribs are nearly done, wrap them in foil with a bit of beef tallow and return them to the grill, increasing the temperature to 300°F (149°C). Cook until the ribs are probe-tender, which means they offer little resistance when poked.
Finishing Touches
Once your Woodfire Smoked Beef Dino Ribs are done, let them rest for a bit before slicing. The final product should have a beautiful bark, a juicy interior, and a rich, smoky flavor. Pair these ribs with the homemade bourbon peach BBQ sauce for an extra layer of deliciousness.
Conclusion
Cooking Woodfire Smoked Beef Dino Ribs on the Ninja Wood Fire Grill is an enjoyable and rewarding experience. With the right preparation, seasoning, and patience, you can achieve restaurant-quality ribs at home. So, fire up your grill, gather your ingredients, and get ready to impress your family and friends with these delectable ribs.
Recipe
Woodfire Smoked Beef Dino Ribs
Equipment
- Ninja Wood Fire Grill
- Sharp knife
- Cutting Board
- Wide-bottom pan
- Blender
- Probe thermometer
- Aluminum Foil
Ingredients
- 5 lb Beef ribs
- 3 tablespoon Yellow mustard binder
- 1 Cup Kinder's Bourbon Peach Rub
BBQ Sauce
- 2 peaches
- ½ stick of butter
- ¾ cup brown sugar
- 50 ml bourbon
- ½ cup apple cider vinegar
- ¾ cup ketchup
- 1 teaspoon smoked paprika
Instructions
Prepare the Ribs:
- Pat the beef dino ribs dry and remove any silver skin. Use a sharp knife to trim away any unwanted parts, leaving a thin layer of fat for flavor. Score the membrane on the back of the ribs.
Season the Ribs:
- Apply a layer of yellow mustard as a binder on both sides of the ribs. Generously coat the meat side with Kinders Bourbon Peach Rub. Place the ribs in the refrigerator to chill.
Preheat the Grill:
- Fill the hopper of your Ninja Woodfire Grill with charcoal pellets, ensuring it’s almost overflowing. Set the grill to the smoker setting at 145°F (63°C) and smoke the ribs for 1 hour.
Prepare the BBQ Sauce:
- Smoke the peach halves for added flavor, then blend them with brown sugar, butter, bourbon, apple cider vinegar, ketchup, and smoked paprika. Simmer the mixture for 20-25 minutes until it thickens, then blend until smooth.
Increase the Temperature:
- After the initial smoking, increase the grill temperature to 250°F (121°C) and cook the ribs until they reach an internal temperature of 167°F (75°C). If short on time, raise the temperature to 275°F (135°C) to speed up the process.
Wrap and Finish Cooking:
- Once the ribs reach the desired temperature, wrap them in tin foil and continue cooking until they are tender. This may take another 1-3 hours.
Rest and Serve:
- Let the ribs rest for 15 minutes after removing them from the grill. Slice and serve with the homemade BBQ sauce.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Woodfire Smoked Beef Dino Ribs:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Kona Pellets:
Get it on Amazon
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Woodfire Smoked Beef Dino Ribs
Equipment
- Ninja Wood Fire Grill
- Sharp knife
- Cutting Board
- Wide-bottom pan
- Blender
- Probe thermometer
- Aluminum Foil
Ingredients
- 5 lb Beef ribs
- 3 tablespoon Yellow mustard binder
- 1 Cup Kinder's Bourbon Peach Rub
BBQ Sauce
- 2 peaches
- ½ stick of butter
- ¾ cup brown sugar
- 50 ml bourbon
- ½ cup apple cider vinegar
- ¾ cup ketchup
- 1 teaspoon smoked paprika
Instructions
Prepare the Ribs:
- Pat the beef dino ribs dry and remove any silver skin. Use a sharp knife to trim away any unwanted parts, leaving a thin layer of fat for flavor. Score the membrane on the back of the ribs.
Season the Ribs:
- Apply a layer of yellow mustard as a binder on both sides of the ribs. Generously coat the meat side with Kinders Bourbon Peach Rub. Place the ribs in the refrigerator to chill.
Preheat the Grill:
- Fill the hopper of your Ninja Woodfire Grill with charcoal pellets, ensuring it’s almost overflowing. Set the grill to the smoker setting at 145°F (63°C) and smoke the ribs for 1 hour.
Prepare the BBQ Sauce:
- Smoke the peach halves for added flavor, then blend them with brown sugar, butter, bourbon, apple cider vinegar, ketchup, and smoked paprika. Simmer the mixture for 20-25 minutes until it thickens, then blend until smooth.
Increase the Temperature:
- After the initial smoking, increase the grill temperature to 250°F (121°C) and cook the ribs until they reach an internal temperature of 167°F (75°C). If short on time, raise the temperature to 275°F (135°C) to speed up the process.
Wrap and Finish Cooking:
- Once the ribs reach the desired temperature, wrap them in tin foil and continue cooking until they are tender. This may take another 1-3 hours.
Rest and Serve:
- Let the ribs rest for 15 minutes after removing them from the grill. Slice and serve with the homemade BBQ sauce.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!
