Pork Dino Ribs

Pasture-Raised Heritage Pork · New Cut The bacon is still on the rib. The beef world has dino ribs. Now pork does too — one long bone, cut from the hog instead of the steer. And we leave on the part everybody else cuts off. 1 Bone per pack 1.7–1.9 Pounds 4–5 Hours, low & slow What makes it different A St. Louis rib is a spare rib with the belly trimmed off and sold separately as bacon. A Dino rib is the same rib with the belly left on. You get the meat between the bones and the thick, marbled layer above it — in the same bite. We cut them one bone to a pack on purpose. A single bone is a meal, so you plan by the person instead of guessing at a rack — and your rub reaches every surface of the bone, not just the top of a slab. From the farm Cooking more than one? Season them individually, then tie two or three together side by side with butcher's twine before they hit the smoker. They cook as one piece, hold their shape, and come off looking prehistoric. How to cook them 01 Low and slow. 250°F in the smoker for 4–5 hours. Hickory, apple or cherry all work. 02 Don't wrap too early. The belly renders as it goes and bastes the rib underneath. Wrapping early costs you the bark that fat is building. 03 Cook to tender, not to a number. Pork is safe at 145°F with a 3-minute rest — but a rib isn't done until the connective tissue breaks down, around 195–203°F. A probe should slide in with no resistance. 04 Rest 15 minutes. Finish over open coals first if you want the fat cap crisp. What you're getting One single-bone pack — 1.7 to 1.9 lb Spare rib, belly on — not a trimmed St. Louis cut Pasture-raised heritage pork — no antibiotics, no added hormones Raised in Monticello, Kentucky — USDA inspected. Ky Meatsmiths, Science Hill, KY · EST. 48210 Who vouches for us Homegrown By Heroes Farmer veteran certified Weston A. Price Wise Traditions listed Kentucky Proud KY Dept. of Agriculture Appalachia Proud Mountains to Market USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee