📖 Steak School — Junior Semester EPISODE: Dino Ribs (Plate Short Ribs) 🦖🥩🔥 Cut: Plate Short Ribs (a.k.a. Dino Ribs) — taken from the plate section under the rib cage. When cooked right, this meat pulls clean off the bone and delivers one of the BEST bites in barbecue courtesy of @Heritage Craft Butchers! Today’s class word of the day: Tenderism (without the controversy) 1️⃣ Trim + Season • Remove thick top fat cap to expose meat • Save all prime-grade fat trimmings for rendering later • Coat with mustard binder • Season generously with Texas-style SPG rub: Salt, Peoper, Garlic 2️⃣ Overnight Smoke • @YoderSmokers set to 225°F • Insert thermometer to track internal temp • Place ribs on top rack • Place fat trimmings underneath to render into tallow • Low and slow overnight cook begins 3️⃣ 12-Hour Checkpoint • Internal temp ≈ 175°F • Bark fully set • Fat fully rendered • Strain tallow into mason jar (liquid gold) 4️⃣ Wrap + Tallow Bath • Lay ribs on butcher paper • Pour rendered beef tallow over top • Wrap tight • Return to smoker • Increase smoker temp to 275°F until Dino ribs internal temp ≈ 203°F • Target = fork-tender, bone-release tenderness (tenderism) 6️⃣ Bone Pull + Rest • Bones fell out on their own 😅 • Wrap in plastic wrap + towel • Rest in cooler ~2 hours to let juices redistribute 7️⃣ Slice & Reveal • Deep pink smoke ring • Ultra-juicy interior • Tight muscle fibers • Pellet smoker haters, please observe 👀 🔪 The Result: Insanely tender beef, rich bark, deep smoke flavor, and buttery-soft bites — proof that beef ribs might be the best thing in barbecue. 🐶 Quality Control approved, and this class has been my daughters FAVORITE one so far! 🎓 Junior Semester Verdict 16+ hours of cooking. Minimal effort. Maximum reward. If you think beef ribs are the best bite in BBQ, let me know below 👇 Like, comment & follow to stay enrolled. Next week’s cut is especially special for our CALIFORNIA students 🥩🔥 #steak #steakschool - @4grills4girls