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Sliced beef ribs on cutting board

Name: Smoked Beef Plate Ribs

Summary: These smoked beef plate ribs are juicy, tender, and packed with deep, beefy flavor. Perfect for backyard BBQs or special gatherings, they're slow-cooked to perfection with a simple yet bold dry rub.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 slab of beef plate ribs 3-bone, ~5 lbs
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tbsp olive oil or mustard binder
  • Optional injection: 1 cup beef broth + 1 tbsp Worcestershire + 1 tbsp melted butter

Equipment

  • Equipment:
  • Offset or pellet smoker (or oven)
  • Meat thermometer
  • Aluminum foil or butcher paper
  • Sharp carving knife
  • Cutting board
  • Meat injector (optional)
  • Spray bottle for moisture (optional)

Method
 

  1. Instructions:
  2. Trim excess fat and silverskin from ribs, leaving about 1/4 inch of fat.
  3. Pat ribs dry, apply binder, then coat evenly with rub on all sides.
  4. (Optional) Inject ribs with the prepared mixture evenly across the meat.
  5. Preheat smoker to 250°F (121°C) using oak or hickory wood.
  6. Place ribs bone-side down and smoke for 3–4 hours unwrapped.
  7. Spritz every hour with water or apple cider vinegar.
  8. At 165°F internal temp, wrap ribs in butcher paper and continue smoking.
  9. Smoke until ribs reach 203°F (95°C), about 6–8 hours total.
  10. Remove, rest wrapped for 30–45 minutes, then slice between bones and serve.

Notes

Notes:
Resting is crucial—don’t skip it.
For a crustier bark, unwrap ribs during the final 30 minutes.
Leftovers can be vacuum-sealed and frozen for up to 6 months.