Smoked Beef Plate Ribs
Smoked Beef Ribs are the newest (and most glorious) meat trend to hit the BBQ scene. If you follow any grilling gurus on social media, you're bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters.
Servings: 4 people
Simple Beef Rub (Can be used in place of Beef Seasoning)
- 2 Tablespoons coarse Kosher salt
- 2 Tablespoons coarse black pepper
- 2 Tablespoons garlic powder
- 1 cup white vinegar
- 1/4 cup hot sauce
Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
Slather your ribs with the Dijon mustard. Season liberally on all sides with my Signature Beef Rub, or the salt, pepper, and garlic powder.
Place your ribs on the smoker and insert the meat 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.
In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until 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.
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.