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Smoked beef plate ribs served with sides.

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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 3 ribs
Course: Main Course
Cuisine: American BBQ
Calories: 600
Ingredients Equipment Method Notes

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)

Equipment

  • Smoker
  • Meat Thermometer
  • Sharp Knife

Method
 

  1. Trim excess fat from the ribs, leaving about 1/4 inch for moisture retention.
  2. Remove the silver skin from the underside of the ribs using a sharp knife.
  3. Generously coat the ribs with the dry rub mixture, ensuring even coverage.
  4. Preheat your smoker to 250°F (121°C) using oak, hickory, or mesquite wood.
  5. Place the ribs bone-side down in the smoker and cook for 6-8 hours.
  6. Spritz the ribs every hour with apple cider vinegar and water mixture to maintain moisture.
  7. 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.
  8. 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.