These Dino Bones stacked 3 high from @e3meatco are a go to whenever we host. Super tasty, easy, and a show stopper
- Trim ribs lightly of any excess or very thick fat. Score the membrane on the bottom of the ribs but do not remove fully.
- Cover all sides of the trimmed ribs in a thin layer of the mustard, and layer with rub.
- Allow the meat to rest at room temperature while the grill heats to (250F). Place ribs bone side down on the lowest rack. The ribs are done when a meat thermometer can easily go into the thickest part of the meat (like butter👌🏻) For me thats usually after 8-9 hours and internal temps of between 200F and 205F.