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Created by: Pit Boss Kitchen

Smoked Dino Ribs

  • 4 Servings
  • 15 minutes Prep Time
  • 7 Hours Cook Time

If you're in the mood for flavorful, fall off the bone ribs, give these Smoked Dino Ribs a try. This recipe calls for both our Kansas City BBQ Sauce and Chicago BBQ Rub, which is a winning combination. Add in the wood-fired taste you get when you cook these on your Pit Boss Grill for huge flavor in huge ribs.

Ingredients

  • 2-3 lbs Bone-in Beef Ribs
  • 1/2 cup Kansas City Maple & Molasses BBQ Sauce
  • 1/2 Cup Pit Boss Chophouse Steak Rub
  • 1/4 cup olive oil

Directions

  • Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 250 F. If using a gas or charcoal grill, preheat to Medium-Low heat.
  • Remove the membrane from the underside of the ribs. Slip a butter knife under the membrane. Once enough is pulled up, use a paper towel to pull and remove the entire membrane.
  • Rub the racks of ribs with olive oil. This will be the binder for the dish.
  • Season both racks generously with Pit Boss Chophouse Steak Rub. Be sure to get both the top and bottom as well as all the sides.
  • Let the meat sit with the seasoning for 20-30 minutes before cooking.
  • Place the racks of ribs, meat side up over indirect heat on the smoker.
  • Cook the ribs until they are fork tender. Or until the temperature reaches 205 degrees.
  • Lightly baste the ribs with Kansas City Maple & Molasses BBQ Sauce before removing from the grill.
  • Allow the meat to rest for 20-30 minutes before serving.

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