How to Make Dino Beef Ribs That’ll Rock Your Pellet Grill (And Your Taste Buds)

Directions

1. Remove excess fat from the top side of the ribs. Leave the membrane on the bone-side to help retain moisture and flavor.

2. Brush the ribs generously with balsamic glaze. This acts as a flavor base and helps the rub stick.

3. Coat all sides (except the bone side) with Big Poppa’s Money Seasoning. Let it sit for 15–30 minutes to sweat.

4. Set your pellet grill to 240°F. Place the ribs bone-side down directly on the grates.

5. Mix apple juice with a splash of white wine vinegar. After the first hour, begin spritzing the ribs every 30–60 minutes to maintain moisture and build bark.

6. Once the bark is set and the ribs have that deep mahogany color (usually around the 4-hour mark), wrap them tightly in foil with a splash of beef stock.

7. Insert a meat probe about ¾ inch away from the bone into the thickest part of the meat. Cook until internal temp hits 204°F.

8. Let ribs rest for at least 30 minutes before slicing to lock in the juices.

9. Slice between the bones and serve. Prepare for silence, sauce-smeared smiles, and requests for seconds.