How to Make Dino Beef Ribs That’ll Rock Your Pellet Grill (And Your Taste Buds)
Step aside, brisket, Dino Beef Ribs are stomping into the BBQ spotlight. These massive, meaty bones aren’t just for show, they're rich, beefy, and downright primal. We fired these ribs up on a Green Mountain Grill, slathered them in balsamic glaze (yes, you read that right), and gave 'em the Big Poppa rubdown.
Now, let’s be honest. Most people peel off the membrane like it's a sticker on a new toy, but not here. We’re leaving that membrane on the bone-side to hold in the juices and keep things flavorful. The result? A bark so good it might start a neighborhood war.
Set your pellet grill to 240°F, grab your spritz bottle, and get ready for a slow-smoked masterpiece. We’re going low and slow, wrapping halfway through, and targeting that magical 204°F finish temp. What you get in the end is fall-off-the-bone tenderness, bold BBQ flavor, and a crowd of hungry folks wishing you made more.
This isn’t just another rib recipe, it’s Big Poppa’s way. And that means flavor, fun, and feeding the people you love. Let’s go, BBQ hero.
Pellet Smoked Dino Ribs with Balsamic Glaze & Big Poppa Rub
Big Poppa
Rated 5.0 stars by 1 users
Category
Beef, Pellet Grill Recipes
Cuisine
American BBQ
Servings
12
Prep Time
15 minutes
Cook Time
6-7 minutes
These massive beef Dino Ribs are slathered with balsamic glaze and seasoned with Big Poppa’s Money Seasoning. Smoked low and slow on a pellet grill, spritzed to perfection, and wrapped for tenderness, this recipe is all about bark, bold flavor, and bone-pulling juiciness.
Remove excess fat from the top side of the ribs. Leave the membrane on the bone-side to help retain moisture and flavor.
Brush the ribs generously with balsamic glaze. This acts as a flavor base and helps the rub stick.
Coat all sides (except the bone side) with Big Poppa’s Money Seasoning. Let it sit for 15–30 minutes to sweat.
Set your pellet grill to 240°F. Place the ribs bone-side down directly on the grates.
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.
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.
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.
Let ribs rest for at least 30 minutes before slicing to lock in the juices.
Slice between the bones and serve. Prepare for silence, sauce-smeared smiles, and requests for seconds.
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