Beef Plate Ribs: The Ultimate Guide to Selection, Cooking & More
Learn how to select, prepare, and cook beef plate ribs perfectly. Discover the best methods for smoking, grilling, and oven-braising this flavorful cut.
Equipment
- Smoker
- Meat Thermometer
- Sharp Knife
Ingredients
Beef Plate Ribs
- 1 rack beef plate ribs 3-4 bones, well-marbled
Dry Rub
- 2 tbsp kosher salt
- 2 tbsp black pepper coarsely ground
- 1 tbsp garlic powder
- 1 tbsp paprika for color
- 1 tbsp brown sugar optional, for slight sweetness
Spritz
- 1 cup apple cider vinegar mixed with water (50/50)
Instructions
- Trim excess fat from the ribs, leaving about 1/4 inch for moisture retention.
- Remove the silver skin from the underside of the ribs using a sharp knife.
- Generously coat the ribs with the dry rub mixture, ensuring even coverage.
- Preheat your smoker to 250°F (121°C) using oak, hickory, or mesquite wood.
- Place the ribs bone-side down in the smoker and cook for 6-8 hours.
- Spritz the ribs every hour with apple cider vinegar and water mixture to maintain moisture.
- Check for doneness at an internal temperature of 200°F-205°F (93°C-96°C), ensuring the meat pulls away from the bone easily.
- Rest the ribs for 30 minutes before slicing and serving.
Notes
For best results, allow the ribs to dry brine in the fridge for at least 12 hours before smoking. This enhances the bark and flavor.