Smoked Beef Plate Ribs
Servings Prep Time
4people 10minutes
Cook Time
8-10hours
Servings Prep Time
4people 10minutes
Cook Time
8-10hours
Ingredients
Simple Beef Rub
Rib spritz
Instructions
  1. Preheat your smoker to 250 degrees F for indirect cooking. Set up the GrillEye to monitor your smoker temp and clip the probe onto your grill grates. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
  2. Slather your ribs with the Dijon mustard. In a small bowl, combine the salt, pepper, and garlic powder. Season the ribs liberally, on all sides with the rub mixture. It’s OK if you don’t use it all, just make sure the entire surface area of the meat is covered.
  3. Place your ribs on the smoker and insert the GrillEye thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
  4. In a food safe spray bottle, shake together the vinegar and hot sauce. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking the ribs until the GrillEye alerts you that the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.
  5. Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.

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