Go Back
–+ servings
smoked beef ribs on a cutting board

Smoked Beef Plate Ribs

Beef plate ribs (dino ribs) trimmed, seasoned with SPG blend, and smoked at 250-275°F for 6-8 hours until probe tender at 203°F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, BBQ, Texas
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Ribs
  • 1 rack beef plate ribs 3-bone, 6-8 lbs
  • 2-3 tablespoons yellow mustard binder
  • 3 tablespoons salt, pepper, garlic seasoning SPG blend
Worcestershire Spritz
  • 0.25 cup Worcestershire sauce
  • 1 cup water

Equipment

  • Smoker
  • Instant-Read Thermometer
  • Spray Bottle
  • Sharp knife

Method
 

  1. Trim excess hard fat from top of ribs, leaving ¼ inch fat cap. Leave membrane on bone side intact. Pat completely dry.
  2. Apply thin coating of yellow mustard to all surfaces as binder. Season generously with SPG blend on all sides, especially meat side.
  3. Mix Worcestershire sauce and water in spray bottle. Set aside.
  4. Preheat smoker to 250 to 275°F with oak or preferred hardwood.
  5. Place ribs bone-side down on smoker grates. Close lid. Smoke untouched for 2 hours to set bark.
  6. After 2 hours, spritz with Worcestershire mixture. Continue spritzing every 30 minutes until done.
  7. After 5 hours, check internal temperature. When approaching 200°F, test with probe. Continue cooking until probe slides through meat like soft butter and internal temp reaches approximately 203°F. Total time: 6 to 8 hours.
  8. Remove from smoker when probe tender. Rest 15 minutes loosely tented with foil.
  9. Flip bone-side up. Slice between each bone. Serve immediately.

Nutrition

Calories: 680kcalCarbohydrates: 2gProtein: 52gFat: 48gSaturated Fat: 19gCholesterol: 175mgSodium: 980mgSugar: 1g

Notes

Beef plate ribs (ribs 6-8) have superior marbling to chuck ribs. Special order from butcher if not in stock.
Leave membrane on bone side. It tenderizes during cooking and helps rack stay intact.
SPG is equal parts salt, black pepper, granulated garlic. Premixed SPG available or make your own.
Spritz starts after 2 hours. Earlier spritzing prevents bark formation.
Probe test is more important than temperature. Ribs can be tender at 198°F or need 207°F. Trust the probe.
Oak is traditional for beef. Hickory or pecan work. Avoid fruit woods like apple or cherry on beef.
Rest allows juice redistribution. Cutting immediately causes dryness.
Store leftovers up to 4 days refrigerated or 3 months frozen.

Tried this recipe?

Let us know how it was!