Dino Ribs (also short ribs, beef back rib, and whatever else you can dream up) on the Big Green Egg

Surely we have exhausted all we can cook in our backyard adventures. Have we cooked it all? What else is there? Whale? baby seals? 

People of the world, we have not yet tackled beef ribs - correctly - I have several earlier posts as I tried to navigate this confusing subject. That said, why is buying beef ribs so confusing and why do they have so many names? How do I get those giant 3 rib slabs?

I've made what I think are both common errors when selecting the correct ribs and documented them in earlier posts. First, I bought the "short ribs" the ones that are cut up into the short pieces that everyone hates and are nearly impossible to smoke. The second mistake was the "shiners" the aggressively butchered not so meaty ribs. Both times I thought I was getting what we have in this post.

Beef short ribs are divided into two parts. The beef back ribs or part that is connected to the prime rib cut and the short plate. These ribs regardless are often cut up into many short sections that are sad and disappointing and I don't want to think about them. 

The Dino rib is what you are looking for. A meaty cut of the beef back rib generally a 3 rib slab that is the thing that Fred Flintstone would be proud to carry home and cook for Wilma.

look here for examples even though I got mine at my local butcher.

I'm still using my digiq on the BGE but now that I have a Traeger I have begun to itch for an updated version. Something that I can control and monitor via an app, remotely - like I can on the Traeger.