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Hickory smoked beef plate ribs with dark bark crust, one sliced open showing pink smoke ring, on wooden cutting board

Hickory Smoked Beef Plate Ribs

These hickory smoked beef plate ribs use simple seasoning and bold smoke for tender, juicy beef. A three-bone rack smokes at 275°F until the bark sets, then wraps and finishes at 203°F until probe tender. Removing the silver skin lets the bark form right on the meat. Rest 20 minutes, then slice between the bones.
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Prep Time 20 minutes
Cook Time 7 hours
Rest Time 20 minutes
Total Time 7 hours 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 three-bone beef plate rib rack about 4 pounds
Seasoning
  • BBQ beef seasoning, or a simple blend of salt, pepper, and garlic enough to coat all sides generously
Smoke Wood
  • hickory wood chunks or pellets

Equipment

  • Pellet Smoker, Offset Smoker, or Charcoal Smoker
  • Leave-In or Instant-Read Thermometer
  • Sharp Boning or Paring Knife
  • Foil Pan
  • Aluminum Foil
  • Slicing Knife

Method
 

Prep and Smoke
  1. Using a sharp knife, carefully remove the silver skin from the meat side of the ribs, leaving the bone side intact. This lets the seasoning and smoke contact the meat directly and helps the bark form.
  2. Season generously on all sides with your favorite beef rub, or a simple mix of salt, pepper, and garlic.
  3. Preheat your smoker to 275°F using hickory wood. Place the ribs in the smoker and cook until they reach an internal temperature of about 175°F and the bark has developed a rich, dark color.
Wrap and Finish
  1. Transfer the ribs to a foil pan and cover tightly with foil. Return them to the smoker and continue cooking until the internal temperature reaches 203 to 204°F and the meat probes tender.
  2. Remove the foil cover and take the ribs out of the pan. Place them back on the smoker grates uncovered for 15 minutes to let the bark tighten back up.
  3. Remove the ribs from the smoker and let them rest for 20 minutes before slicing. Slice between the bones and serve immediately.

Notes

Cook to Tenderness, Not Temperature: The probe should slide into the meat with very little resistance. Use 203 to 204°F as a guide, but trust the feel over the number.
Hickory Flavor: Hickory provides a bold, traditional beef rib flavor that complements the rich marbling of plate ribs. For a milder profile, blend it with oak or post oak.
Timing: A 4-pound, three-bone rack typically takes around 6 to 8 hours, depending on the thickness of the ribs and your smoker.
Wrap After the Bark Sets: Wait until the bark is dark and firm (around 175°F) before wrapping. Wrapping too early softens the bark.
Firm the Bark: The 15 minutes uncovered on the grates after the pan restores the crust that wrapping softens.

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