How To Smoke Beef Plate Ribs

Grab ahold of the biggest and baddest bite in BBQ, the Smoked Beef Plate Ribs. These massive dino ribs are rich, beefy, and incredibly juicy. Read along to learn my process and variations to help you nail this cook.

These smoked beef ribs are called many things, such as “brisket on a stick” or dino ribs. Big and meaty, there is no doubt that they have received so much attention.

Don’t forget to also check out our section Guides for BBQ to learn about more core recipes!

Here you’ll find my full process for smoked beef ribs, as well as a number of tips and tricks. Remember, there is not only one way to barbecue! I’ll share the variations to help you customize the process for your backyard.

What are Beef Plate Ribs?

It’s important to know what they are, so you can buy the correct ones.

Beef short ribs, also known as beef plate ribs, are a section of ribs from the lower part of the rib cage close to the belly. Typically they come in a “plate” of 3 very large bones with the meat attached on the top.

Grocery stores don’t generally have these sitting out, however, you can always ask at the in-store butcher counter if they have “untrimmed short ribs” and there’s a chance they will have a full plate for you. Most butchers should carry plates of beef short ribs.

When purchasing, make sure you are not selecting Beef Back Ribs unless you’re trying to cook that recipe, which is here.

Step 1: Prep and Seasoning

Trim the thin layer of fat or silverskin on the top. Remove just enough carefully, to expose as much of the meat as possible.

There is a thick membrane underneath the bones. Do not bother trimming the membrane, which is mostly there to keep the bones in place. Very little meat exists down there, so you won’t be missing out.

Should I Use A Binder For Beef Ribs?

Using a binder is not necessary for beef ribs, as they have quite a bit of fat marbling. If you season the meat and allow it to rest at room temperature for about 30 minutes while the smoker warms up, the surface will become moist and the rub will embed itself into the surface.

You can use a binder, however, which is an opportunity for more flavor. Mustard doesn’t impart much flavor at all, but a thin coat of hot sauce or Worcestershire works well and comes through in the end.

Seasoning Options

Purists will stick with a salt & pepper blend, but use what tastes good to you. Some of my favorites are also Espresso Steak Rub, the Smoky Southwest Rub, and of course Brad’s House Rub from the Chiles and Smoke Cookbook.

Season the beef ribs generously on all sides. Allow the rub to sit for at least 30 minutes before adding the meat to the smoker. This gives the beef time to sweat, allowing the rub to properly set into the surface.

You can also season ahead of time, even up to overnight. This process is called dry-brining and can be done as long as you leave the beef uncovered on a  wire rack on a baking sheet. Doing so will result in a crusty bark, which means more texture at the end.

Step 2: Smoking the Ribs

Set your smoker to 265°F and place the beef ribs bone-side down in the smoker when ready.

A higher heat creates a juicier finished smoked beef rib, rendering out the fat and creating a nice crispier crust. The low and slow of 225°F is not commonly used with this cut, as the large bones and membrane on the bottom already protect the meat from drying out.

Allow the beef ribs to smoke for at least an hour before spritzing. This time gives the seasoning a chance to bake in, creating the foundation of the bark.

Spritz every hour, especially on the sides to keep them moist. Some folks will use just water, but this is an opportunity for flavor.

You can use beef broth, the standard apple cider vinegar for some tang, or black coffee for a darker finish as well.

Step 3: Wrap for the Finish (optional)

You do not need to wrap the ribs, this is an optional step that will speed up the cook and gently braise the meat. I’ve found that with smoking beef ribs, this is a helpful step to make sure they are extra tender.

Once the beef ribs hit 165-170°F, it’s time to wrap them tightly in butcher paper (the type used for BBQ). Spritz them one last time before wrapping them up.

Place them back on the smoker and keep cooking until they reach about 200-205°F. The meat should be probe tender. You can optionally increase the heat of the smoker to 300°F to speed up the process as well.

Step 4: Rest and Slice

Resting the smoked beef ribs is just as important as the cooking process. When they are ready, remove the beef ribs and allow them to rest, wrapped in butcher paper, for at least 30-45 minutes at room temperature.

The initial resting will prevent them from overcooking with the carry-over cooking temperatures. If you need to rest them for longer, you can put them in an oven at the lowest temperature, or use an insulated cooler.

Frequently Asked Questions

More Smoked Beef Recipes to Love

• Smoked Chuck Roast, Poor Man’s Brisket
• Parmesan-Crusted Steak
• Smoked Pastrami Steak
• Juicy Smoked Burgers

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