Smoked Beef Plate Ribs

Nothing says Texas-style BBQ like a perfectly smoked beef plate rib. To achieve that mouthwatering flavor and a delectable bark, we’ll need a winning combination of kosher salt and cracked black pepper. This blend not only enhances the beefy taste but also helps the rub adhere to the meat. But before we get to the rub, let’s talk about the secret ingredient that adds a subtle kick – hot sauce.

Using hot sauce as a binder might sound unusual, but trust me, it works wonders. Apply a thin layer of hot sauce to the outside of the ribs, making sure to coat the underside as well. Then generously sprinkle the ribs with the salt and pepper mixture, ensuring every inch is covered. Don’t be shy with the seasoning – these big cuts of meat can handle it. Let the ribs sit at room temperature for 30-45 minutes, allowing the flavors to penetrate the meat.

Now’s the perfect time to fire up that smoker!

Whether you’re using a Jess Pryles Signature Pitts and Spitts offset smoker like I did or any other type of smoker, it’s time to get it going. Aim for a cooking temperature range of 250-275 degrees Fahrenheit throughout the cook. Place the ribs on the smoker, meat side up, and insert a meat thermometer probe into the thickest part of the meat. This way, you can ensure they cook to perfection.

I highly recommend using Thermoworks products for accurate temperature readings. The Thermoworks Smoke and Thermoworks Signals are two of my favorite leave-in thermometers. Both are reliable, durable, and will serve you well in your BBQ endeavors.

Further reading:  Transform Your Beef Chuck Eye Steak into a Ribeye Delight!

And now the wait begins…

Low and slow is the name of the game when it comes to BBQ, and patience is key. For a three-bone rack of beef plate ribs, you’re looking at a cook time of approximately 6-8 hours. Throughout this process, monitor the smoker temperature to ensure it stays within the 250-275 range. We won’t be wrapping the ribs – they’ll cook straight through until they’re done.

The ideal finished temperature for beef ribs is between 205-210 degrees. At this point, you can start checking for tenderness. When you insert a temperature probe into the meat, it should slide in effortlessly. Test different spots to be sure they’re truly tender.

Once the ribs reach the desired tenderness, remove them from the smoker and wrap them in pink butcher paper. Let them rest in a room temperature cooler for about an hour. The wrap will help keep the meat warm while preserving the beautiful bark. Resting the ribs allows the cooking process to come to a halt and allows the juices to redistribute throughout the meat. Trust me, the hour-long wait will be worth it.

And the moment of truth

After the rest, it’s time to unveil the masterpiece. Take the ribs out of the cooler, slice between the bones, and get ready to indulge. Each bone provides enough meat for one person – these ribs are often referred to as dino bones for a reason. The first bite is pure beefy bliss. The meat should effortlessly fall apart, leaving you with tender, juicy goodness.

Further reading:  Cooking a Tender and Flavorful Sirloin Beef Roast

For more mouthwatering BBQ recipes and to learn more about the art of smoking meat, visit Rowdy Hog Smokin BBQ. Get your smoker ready and embark on a flavor-packed journey that will elevate your BBQ game to new heights.