Spicy BBQ Dino Ribs

If you’ve never had a Dino Rib, you’re in for a treat. These bold and flavorful 6” ribs are the statement dish for your next backyard barbecue. Slow-cooked and mouthwateringly juicy, we use no less than five peppers to bring the zing.


TD Dino Ribs (one order has 3 Ribs)

Dry Rub
2 tsp. Coriander
2 tsp. Aleppo Pepper
1 tsp. Red Pepper
1/4 Cup Salt
2 tsp. Brown Sugar
1 Tbls. Black Pepper

BBQ Sauce
1/2 Cup Yellow Mustard
1 Cup Ketchup
2 Tbls. Agave
1 Jalapeno
1 Onion
1/4 Cup Espresso
1/4 Cup Brown Sugar
1 Pasilla Pepper
1 tsp Habanero Extract
Salt & Pepper
1 Tbls. Balsamic Vinegar


TD Dry Rub Dino Ribs

  1. Lay the ribs curved side down on a foil-lined baking sheet, and sprinkle half of the dry rub mixture onto both racks, then flip the ribs over and repeat with the remaining dry rub mixture, making sure to also season the edges of the racks.
  2. Cover with aluminum foil and set in the refrigerator for 24 hours.
  3. Preheat oven to 300° degrees. Roast the ribs for approximately 5 hours, uncovered.

TD BBQ Sauce Dino Ribs

  1. Sous Vide ribs in 145° bath for approximately 36-48 hours for beef (24-36 hours for Bison)
  2. Remove when ready to serve and slather with your homemade BBQ Sauce