Dino Ribs on the Spider Venom
BBQ finds a way...
Here at Spider Grills, we’re not “no-nonsense”. We like a little nonsense, we just don’t want it at the expense of all our sense. This is why I’m always going to give you the RECIPE first, the nonsense will be at the bottom if you want to read it.
Smoked Dino Ribs (Beef Short Ribs)
Servings: 2-3 per rack of ribs (depending how hungry you are)
Prep Time: 5 mins
Cook Time: 5-6 hours
Equipment
Weber Kettle & Spider Venom
Kingsford Classic Charcoal (or your favorite)
Kingsford Hickory Smoking Chunks (or your favorite)
Pink Butcher or Parchment Paper
Ingredients
1 Rack of Dino Ribs (Beef Plate Short Ribs)
2 Tbsp of oil or sauce for slather (optional)
1/4 c. Kosmo SPG (Salt, Pepper Garlic) Rub or similar
1/4 c. Lane’s Hot Spellbound Rub or similar
1/2 c. Beef Bone Broth
Instructions
Preheat the Grill
Place a generous pile of charcoal on one side of your kettle and distribute the wood-smoking chunks evenly throughout.
Using a charcoal chimney, get a heaping handful of charcoal red hot, and place them on one end of your charcoal pile.
Set the Spider Venom for 275° F and adjust your kettle top vent accordingly. Let the Venom get to temp while you prep the ribs.
Prep the Ribs
Remove your ribs from their packaging. DO NOT remove the silverskin, as it will help hold these massive ribs together.
If you prefer to, slather the ribs all over with the oil or sauce of your choosing. Then apply the rubs eveningly, starting with the SPG and then the Spellbound. Apply rub to the underside of the ribs as well.
Smoke the Ribs
Place the ribs on the grate on the opposite side of your charcoal for an indirect cook.
Smoke the ribs undisturbed for 2 hours.
After 2 hours, use the Venom’s pause feature and remove the lid to check the ribs. They should begin to shrink up and pull away from the edges of the bones. If any spots look dry, spritz lightly bone broth for additional moisture.
Smoke for 1 more hour undisturbed.
After 3 total hours, use the pause feature gain and pull the ribs off the grill. Put the ribs on a large sheet of butcher paper and drizzle bone broth around the base of the ribs.
Wrap the ribs preserving as much of the broth as possible and return them to the grill.
Insert the Venom Meat Probe into the thickest part of the ribs, and set your target meat temp to 200° F.
Smoke the ribs undisturbed until you reach 200° F, typically around 1-2 more hours.
Remove the ribs from the grill and rest for approximately 1 hour.
Slice the ribs between the bones and enjoy!
Whoever came up with eating Dino Ribs was so preoccupied with whether or not they could, they didn’t stop to think if they should. And we’re here to tell you they DEFINITELY should.
Dino Ribs are not just fun to cook, look at, and eat like a raving cave person from the Stone Age, they’re also some of the tastiest ribs on the planet when done right. Thankfully we’ve got Dr. Jeremiah Hammond here to show us how to put ourselves back on top of the food chain and make the Dinos what’s for dinner.
The Spider Venom makes this cook easier than deciding that resurrecting dinosaurs is a BAD idea. With the new Pause Feature in the app, your temps won’t budge when you lift the lid to check on your cook or add charcoal. If things get a little too hot, throw the batter pack on the Venom and go find some shade. Can’t figure out how to decode a Unix system to dial in the perfect temps? The Venom does it for you.
Try out this recipe and let us know what you think, or what you did differently. Besides, probably a good idea to practice smoking Dino Ribs before someone goes and clones an actual Dinosaur anyway. I bet they’re delicious.