Prime time Hasselback Dino Ribs
Our Prime Time Hasselback Dino Ribs are a showstopper for fall feasts, combining smoked beef plate ribs with a unique twist. Seasoned generously with Prime Time Buttery Butcher's Blend, these ribs are sliced into grooves and stuffed with thin layers of potatoes, then smoked to fork-tender.
Prime Time Hasselback Dino Ribs
20 minutes
8 hours
American
Dinner
Our Prime Time Hasselback Dino Ribs are a showstopper for fall feasts, combining smoked beef plate ribs with a unique twist. Seasoned generously with Prime Time Buttery Butcher's Blend, these ribs are sliced into grooves and stuffed with thin layers of potatoes, then smoked to fork-tender.
Ingredients
- 1 Rack – Beef Plate Ribs (3 or 4 Bone)
- 1 Cup – Prime Time Buttery Butcher’s Blend
- 3 – Baker Potatoes
Directions
- Preheat your Pro Classic or Pro Max to 250 degrees.
- Pate the ribs dry with paper towel and trim as needed.
- Make cuts, perpendicular to the bones across the meat, about every ½” Make the cuts about ¾” deep.
- Season the ribs generously with Prime-Time Buttery Butcher’s Blend and rest at room temperature for 30 minutes.
- Place the ribs in the smoker and cook for 2 hours.
- Fill a sawdust pan ½ full of sawdust and dampen with water.
- Place the sawdust pan directly on the heating element. Smoke for 2 hours.
- Carefully remove sawdust pan.
Once the ribs hit an internal temperature of 165 degrees, slice the potatoes about 1/8” thick and stuff into the grooves in the meat. Layer well.
- Season again with Prime Time and place back on the smoker.
- Cook until the internal temperature of the meat reaches 200 degrees and is fork tender.
- Remove from the smoker and cover with foil. Rest for 45 minutes.
- Serve and enjoy!
