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Smoked Dinosaur Ribs

Smoked Dinosaur Ribs

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No need to visit Jurassic Park because we’ve got a big old set of smoked dinosaur ribs right here! If you want the best ribs of your life then you don’t need to look any further, dinosaur ribs are the ribs for you. They’re big, they’re meaty, and they’re full of smoky spicy and crunchy flavor in every bite. We used both Dan-O’s Chipotle and Crunchy on these bad boys to give a flavor experience that is out of this world, but you can experiment with your own favorite Dan-O’s all you want. If you’re worried about the sriracha being too much heat, then you can swap it out for plain yellow mustard. You can find some insight into why we use mustard rubs on smoked meats on our 3-2-1 ribs recipe.


  • A Rack of Large Plate Short Ribs
  • Sriracha
  • Dan-O’s Chipotle Seasoning
  • Dan-O’s Crunchy Seasoning
  • Olive Oil
  • Beef Stock

Preparation Instructions

  1. Coat all sides of the ribs in a Sriracha binder and follow that up with Dan-O’s Chipotle Seasoning.
  2. Next, add some olive oil to the meat, pat it in and sprinkle with Dan-O’s Crunchy Seasoning.
  3. Place directly on the smoker at 250 degrees for 3 hours. After 3 hours remove the ribs, lay on foil and add 1/2 cup of beef stock. Wrap tight and smoke for another 2 hours.
  4. After 2 hours let rest in a cooler for 1 hour.
  5. Serve and enjoy!


One Response

  1. I smoke St Louis style ribs. I use yellow mustard for the binder. I then generosity coat with Dano’s original.

    I smoke for 3 hours at 225 degrees with hickory on an offset smoker. I wrap. I put pats of butter on butcher paper. I spritz with apple juice. I put the ribs meat side down on the butter. I then tightly wrap the ribs. I put back on the smoker for two hours.

    After two hours I remove the ribs and place in a cooler to rest (and steam) for ab hour.

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