As I may have mentioned a few times, I really like combining different flavors and cultures to create a new taste. Massive chuck short ribs, or “Dinosaur Ribs” are one of my favorite things to smoke. I have several recipes on this blog about cooking them, which I’ll link below. This recipe, Sticky Smoked Dinosaur Ribs with Udon, is a neat change of pace from typical BBQ flavors. I made a curry based rub, then slow smoked the ribs before finishing them with a sticky Asian-influenced glaze and serving them with a quick udon noodle stir fry.
“Dinosaur Ribs”
These massive beef ribs are sold as “plate short ribs.” They are not common in stores, so ask your meat market manager to see if he can get some in for you. They are basically a beef spare rib that have extra meat left on them in the trimming process. For this recipe, you can also use “Boneless short ribs” and adapt the cooking time down by two hours or so. The main thing is getting the absolutely divinely tough yet full of collagen and fat chuck meat, (I think I should have put in a whole lot of hyphens there) and rendering it down until it is o-so-tender and juicy.
Seasoning Dinosaur Ribs
For this recipe, I don’t do any trimming. Short ribs are just absolutely full of fat pockets. If you go down the road to start trimming, you just can’t stop and you’ll end up with a bone. So, I use my Grillin’ Shake with a light dusting of Garlic Blend. Use what you want, even just salt and pepper. The real trick is seasoning pretty heavily, then letting the ribs sit out for at least 30 minutes Most of the seasoning is going to be sloughed off as the fats render, so don’t think you are over-seasoning!
Smoke ’em if you got ’em!
I like to cook at 275, using cherry wood. At that temperature, the chuck short ribs are ready to wrap after about 2 hours. I wrap them in foil, because they definitely need a braising step to get them tender. Add 1/4 cup of the asian marinade at this point, then seal them up. They will continue to cook for about 2 hours, then I’ll pull them (after checking for tenderness- should be approaching a chuck roast tenderness.). The internal temperature for when they are done should be 202 degrees or higher. Let them rest for 30 minutes. For this dish, I then trimmed off the meat and served it in cubes over rice noodles, which was FANTASTIC! But, depending on your seasoning choices, this would be great over pasta, or with just side items.
Get ’em Sticky!
While the ribs are resting, cook down the marinade into a glaze. Pour marinade into a sauce pan and bring to a boil. Add corn starch slurry, return to a quick boil, then simmer for 2-3 minutes until a sticky consistency is reached. Brush over short ribs after you remove them from the bone and trim.
As always, I hope you enjoy! Now, get out there and Grill!
Like this recipe? Want more Beef? Try my recipes for Smoked Short Rib Tacos or Smoked Beef Tenderloin!
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Sticky Smoked Dinosaur Ribs with Udon
Description
Big, Beefy Beef Chuck Short Ribs, aka Dinosaur Ribs, are an amazingly delicious meal to cook on the smoker. In this recipe, I use an Asian-influenced seasoning and sauce, and serve them over udon noodles in a quick sauce. Fun and delicious!
Ingredients
1 5-6 pound rack (3 bones) Beef Chuck Short Ribs, uncut
2 TBS Melissa’s Grillin’ Shake
(or your favorite grill seasoning)
1 TBS Chinese 5 Spice
1/2 TBS Curry Powder
1/2 cup beef stock
For the Sauces (divide in half after mixing)
3/4 cup Soy sauce
1/3 cup water
2 TBS brown sugar
1 TBS sambal oelek or chili garlic sauce
1 TBS Sriracha or other hot sauce (optional)
1/4 cup rice wine vinegar
2 tsp fish sauce
2 tsp hoisin sauce
1/2 TBS corn starch mixed in 1/4 cup water
For the Udon-
8 oz dried udon, cooked according to directions
1/2 red bell pepper, diced
1/2 red onion, diced
8 oz crimini mushrooms, sliced thinly
1 tsp minced ginger
1 tps minced garlic
1 TBS sesame oil
Sesame seeds or cilantro for garnish, optional
Instructions
Mix Grilling’ Shake with Chinese 5 spice and curry powder
Prepare smoker to run at 275 degrees
Season all sides of ribs with seasoning blend, then place on smoker for 2 hours. Remove from smoker, wrap in foil with beef stock, then return to smoker. Cook until beef is tender- about 2 more hours, or until internal temperature reaches 205 degrees. Remove from smoker and rest for at least 20 minutes, up to 40 minutes.
While beef is cooking, mix all sauce ingredients except corn starch/1/4 cut water. Divide into 2 parts.
As beef is resting, cook udon according to directions. While cooking, in a large skillet, add sesame oil, onions, mushrooms, ginger, garlic, and bell pepper. Saute until softened and fragrant, about 6 minutes. Turn off skillet, then add 1/2 of sauce mix.
In a small saucepan, add 1/2 of sauce mix and bring to a boil, then add corn starch slurry. Bring back to a boil, then immediately turn down to a simmer, whisking the entire time. Turn off when a sticky consistency is reached.
When udon is cooked- drain and put in skillet with veggie and sauce mix. Put on medium high heat and cook until sauce is slightly reduced. Plate noodles in bowls.
Remove ribs from where they are resting, remove bones, trim fat, and cut into large cubes. Brush with sticky sauce, then serve over udon bowls.
