Smoked Beef Plate Ribs, Dino Ribs
Beef plate ribs are brisket on a handle. Pull the membrane, hit them heavy with salt and pepper, and run them at 275F for 6 to 8 hours, no wrap. Spritz to build a mahogany bark. Pull at 203 to 205F between the bones when they jiggle.
- Method
- Low & slow offset
- Total time
- 7 to 9 hr with rest
- Target internal temp
- 203 to 205F
- Gear
- Offset smoker, spritz bottle, instant-read
- Difficulty
- Medium
- Serves
- 3 to 6
Ingredients
- 1 plate of beef short ribs, 3-bone (123A)
- 3 tbsp kosher salt
- 3 tbsp 16-mesh coarse black pepper
- Spritz: 50/50 water and apple cider vinegar
- Post oak splits
The Cook
- 01
Pull the silver membrane off the back of the bones. Leave it on and it goes rubbery and blocks the smoke.
- 02
Season every side heavy with equal salt and coarse pepper. These ribs are thick and can take it.
- 03
Set the offset at 275F on clean post oak. Lay the ribs bone side down.
- 04
Smoke naked, no wrap. After the first 3 hours, spritz every 45 minutes to keep the surface tacky and build color.
- 05
Watch for a deep mahogany bark. If color stalls, the surface is too dry, so spritz a little more often.
- 06
Probe the meat between the bones. Pull at 203 to 205F when the probe slides clean and the meat jiggles like jelly.
- 07
Rest 30 minutes loosely tented, then serve on the bone.
Doneness
203 to 205F in the meat between the bones. The surface should wobble when you tap it and the probe goes in with zero drag.
Pro Tip
Do not chase a clock. These hit the stall around 165F and sit there. Hold your pit at 275F and let them ride out to feel.
Questions
Cooked By Our Readers
Real cooks, real fire.
Cooked this one? Add your photo.
Drop a shot of your cook — sign in and earn 300 embers when it clears review.
Build The Kit
Two or more pieces.
10% off your order.
Every BLCK ANVL piece is built in the same shop that runs ATV parts. Run two or more in your cart and the discount applies on its own. No code.
