Dino Rib Recipe

1 rack Dino Rib (6.5 - 8.5 lbs)

John’s steak and season spice Tyler’s sweat chipotle barbeque blend (Arco, Idaho)

6-8 oz beef broth

1 Tsp Worcestershire sauce 

Mustard as binder

Peach Perfection Jalapeno BBQ (West Magic)

Thawed meat completely.

Cover with mustard lightly but completely over the whole rack

Cover liberally with John’s rub (can be lighter on the bone side)

Pre heat the smoker 225 degrees

Place rib rack on smoker for 3 hours (or 180 degrees internal temp)

bone side down

Rapped in tin foil and add beef broth to meat.

Placed back on the smoker (still at 225 degrees)

Leave there for 3 hours (or 200 degrees internal temp)

Pull off and let rest for 1 hour (best with resting bag or cooler to place in)

Then unwrap and enjoy. Smother with Peaches Perfection Jalapeno BBQ sauce or set BBQ sauce on side as a dip.