Beef Plate Ribs
Beef plate ribs are the ones that everyone is after, because they have 1-2 inches of meat on top of the bones. When you get Beef ribs where all the meat is in between the bones and they have nothing on top, those are back ribs. Back ribs are delicious, but when I drool about beef ribs, those are lower on the rib and the meat is on top, so try and get the plate ribs if you can. Sometimes these can also be called Beef chuck ribs, so keep your eyes out for different names. The key indicator is the meat on the bone.
Seasoning the Ribs
- Turn your smoker on at 300 degrees, I like to use charcoal or competition blend pellets.Remove the membrane from the back of the ribs by pulling it off with a paper towel. Now spray the ribs down with duck fat spray and then sprinkle the Motley Que Beef Fixx all over the top and bottom of the rack. Let the ribs sit out at room temperature for 30 minutes to allow the seasoning to melt into the meat.
Kiss it with smoke
- Place the ribs on the smoker, bone side down for about 3 hours.
Keeping the ribs moist
- After 3 hours you want to start spraying your ribs with beef stock every 30-45 minutes. Continue smoking the ribs and spraying them regularly until you reach an internal temperature on the ribs of between 200-205 degrees. Probe the meat for tenderness and when the probe goes in like butter, they are done.
Wrap em up
- Once you get the tenderness you are looking for, wrap the ribs in butcher paper and place them in an insulated cooler to rest for no less than an hour. You can hold them like this for up to 4 hours. Once they are done resting you can slice and serve.
Step by Step
- Remove the membrane
- Spray with duck fat
- Season heavily
- Smoke at 300F for 3 hours
- Spray with beef stock every 30-45 minutes
- Remove from smoker when probe tender
- Rest for 1-4 hours
- Slice and serve!
Tried this recipe?Let us know how it was!