Preparation Time: 30 minutes.
Smoking Time: Slow and Smoky, a minimum of 8 hours.
Serving Size: Perfect for a feast, serves 8-10 hungry BBQ enthusiasts.
SMOKED DINO RIB/BRISKET RECIPE
Ingredients:
For the Smoked Dino Rib/Brisket:
10-12 pounds dino beef ribs or beef brisket
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper (adjust according to your preferred level of spiciness)
Wood chips or chunks (hickory or oak) for smoking
Charcoal and fire starters for the barbecue pit.
For the Sides:
Creamed Corn:
4 cups fresh or frozen corn kernels
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons sugar
Salt and pepper to taste
Mac and Cheese:
1 pound elbow macaroni
4 cups shredded cheddar cheese
2 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Banana Pudding:
3-4 ripe bananas, sliced
1 box vanilla pudding mix
2 cups milk
1 cup whipped cream or whipped topping
Vanilla wafers or graham crackers for layering
Preparation and Smoking Instructions:
Prepping the Smoked Dino Rib/Brisket:
- In a bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well to create a flavorful dry rub.
- Pat the dino beef ribs or beef brisket dry with paper towels. Apply the dry rub generously, ensuring all sides are coated.
- Let the meat sit at room temperature for 30 minutes to allow the flavors to penetrate.
Preparing the Barbecue Pit:
- Set up your extra-large charcoal BBQ grill according to the manufacturer’s instructions, ensuring you have enough space for indirect cooking.
- Fill the individual lifting charcoal trays with charcoal and light them using fire starters. Wait until the coals turn ashy and reach a medium-low heat.
- Soak the wood chips or chunks in water for at least 30 minutes, then drain.
- Place the drained wood chips or chunks on the lit coals, creating smoke for that irresistible flavor.
How to Smoke Dino Rib/Brisket using Charcoal Grill
- Place the seasoned dino beef ribs or beef brisket on the grill grates, away from direct heat. Close the lid to trap the smoke and maintain a consistent temperature around 225°F (107°C).
- Add more charcoal and soaked wood chips or chunks as needed to maintain a steady smoke.
- Slow-smoke the dino rib/brisket for a minimum of 8 hours or until the internal temperature reaches around 195°F (90°C) for the brisket or until the meat is tender and easily pulls apart for the dino beef ribs.
- Remove the smoked dino rib/brisket from the grill and let it rest for 30 minutes before slicing or pulling.
Preparing the Sides:
Creamed Corn:
- In a skillet, melt the butter over medium heat. Add the corn kernels and sauté for a few minutes until they become slightly tender.
- Sprinkle the flour over the corn and stir well to coat.
- Cook for 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the heavy cream while stirring continuously, followed by the sugar.
- Season with salt and pepper to taste.
- Reduce the heat to low and simmer for 8-10 minutes, or until the cream has thickened and coats the corn beautifully.
- Remove from heat and set aside.
Mac and Cheese:
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a saucepan, melt the unsalted butter over medium heat. Add the flour, garlic powder, and onion powder, stirring continuously until a smooth paste forms.
- Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens, then reduce the heat to low.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated. Let it simmer for a few minutes to allow the flavors to meld together.
- Remove from heat and keep warm.
Banana Pudding:
- Prepare the vanilla pudding according to the package instructions, using the milk.
- Allow the pudding to cool and keep in the refrigerator for about 10 minutes.
- In a serving dish or individual glasses, start layering by placing a layer of vanilla wafers or graham crackers at the bottom.
- Add a layer of sliced bananas on top, followed by a layer of cooled vanilla pudding.
- Repeat the layers until the dish is filled, ending with a layer of pudding on top.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld together.
How to Serve the Smoked Dino Rib/Brisket
- Serve the Smoked Dino Rib/Brisket by slicing or pulling the tender meat, showcasing its mouthwatering smoky flavor.
- Arrange it on a platter, accompanied by the creamy and indulgent sides of Creamed Corn and Mac and Cheese. The Creamed Corn will offer a sweet and savory contrast to the robust meat, while the Mac and Cheese will provide a comforting and cheesy delight.
- Don’t forget to top off your barbecue feast with a refreshing and nostalgic serving of Banana Pudding, complete with layers of creamy pudding, bananas, and crunchy wafers. Bon Appetit.
Get ready to enjoy a BBQ experience like no other, where the succulent Smoked Dino Rib/Brisket takes center stage, supported by these delightful and comforting sides. Indulge in the rich flavors, embrace the smoky aroma, and savor every bite of this unforgettable meal!
#SmokedBBQBliss #SavorySides #IndulgentDelights