Today we’re doing our backyard take on the Notorious RIB from Stiles Switch BBQ in Austin, Texas. We’ve had the honor of visiting there a couple times and if you’re in the Austin, TX area you gotta check them out! Try everything, you won’t be disappointed! Today’s backyard cook: Big smoked beef dino ribs, bed of crispy tater tots, drowned in homemade smoked queso.
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🔥 WHAT’S IN OUR BACKYARD VERSION:
The Ribs:
– Beef dino ribs (plate ribs)
– Worcestershire sauce (binder)
– 16 mesh black pepper
– Kansas City Smoke rub
– Lawry’s seasoning salt
The Smoked Queso:
– 1 block cream cheese
– ½ block Velveeta
– 3 cups smoked gouda, cubed
– 2 cans Rotel (diced tomatoes & green chilies)
– Jalapeño powder, onion powder, garlic powder, black pepper
– 1½–2 cups cream
The Build:
– Tater tots (air fryer, 400°F, 20 min)
– Butcher paper–lined tray
– Reserved rib drippings
– Beef Rib
– Queso
🔥 THE COOK
Smoker at 200–225°F for the first hour to build bark and smoke flavor, then bump to 275–280°F for the remainder. No wrap. Total cook ~5–6 hours, pull when probe-tender. Queso rides alongside on the smoker for 2–3 hours, then straight into the blender to smooth it out for the squeeze bottle.
⏱ CHAPTERS
0:00 The Money Shot
0:19 Stiles Switch BBQ & Brew
0:06 What We’re Cooking
0:29 Trimming the Dino Ribs
1:23 Seasoning
3:18 BBQ Song – SmokeRing Summer
3:21 On the Smoker
4:11 Building the Smoked Queso
5:13 Queso to the Smoker
6:05 Ribs Off, Tots On
6:52 Blending the Queso
7:47 The Build
8:38 Feed Thy Neighbor
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