Are you ready to transform your backyard barbecue into a legendary culinary experience? These Smoked Beef Plate Ribs are not just a meal—they're a flavor explosion that will have your guests begging for your secret recipe! Imagine tender, juicy meat with a perfectly caramelized exterior, infused with a deep, rich smokiness that melts in your mouth and tells a story of patience, technique, and pure grilling mastery.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef plate ribs
- 1/4 cup dry rub (paprika, garlic powder, onion powder, salt, pepper)
- 1 cup beef broth
- Wood chips for smoking
Instructions
- Remove beef plate ribs from refrigerator 1 hour before cooking to allow them to come to room temperature.
- Trim any excessive fat from the ribs, leaving a thin layer for moisture and flavor.
- Generously coat the entire surface of the ribs with the dry rub, massaging the spices into the meat to ensure even coverage.
- Prepare your smoker by preheating it to 225°F (107°C), using a combination of oak and hickory wood chips for a robust smoky flavor.
- Place the seasoned ribs bone-side down on the smoker rack, ensuring they are not directly over the heat source.
- Add wood chips to create a consistent smoke and maintain the temperature between 225-250°F throughout the cooking process.
- Smoke the ribs for approximately 5-6 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender enough to pull apart easily.
- Every 2 hours, spritz the ribs with beef broth to prevent drying and enhance moisture.
- Once ribs reach desired tenderness, remove from smoker and let rest for 30 minutes wrapped in butcher paper or aluminum foil.
- Slice between the bones and serve hot with your favorite barbecue sauce or sides.
Tips
- Temperature is King: Maintain a consistent smoker temperature between 225-250°F for perfect, even cooking.
- Wood Chip Selection: Use a blend of oak and hickory for a robust, complex smoky flavor that complements the beef's natural richness.
- Patience Pays Off: Don't rush the process. Low and slow cooking is essential for breaking down tough connective tissues and achieving melt-in-your-mouth tenderness.
- Moisture is Critical: Regular spritzing with beef broth prevents the meat from drying out and adds an extra layer of flavor.
- Rest is Best: Always let your ribs rest for 30 minutes after smoking to allow the juices to redistribute, ensuring maximum flavor and tenderness.
- Internal Temperature Matters: Use a meat thermometer to ensure you reach the perfect 203°F, which guarantees fall-apart tender ribs.
Nutrition Facts
Calories: 1254kcal
Carbohydrates: g
Protein: 122g
Fat: g
Saturated Fat: 41g
Cholesterol: 362mg
