Smoked Beef Plate Ribs
Rich, beefy plate ribs smoked low and slow for deep smoky flavor, a thick bark, and tender, juicy meat.
Wood: Oak / Peach
Servings: 4
Difficulty: ★★☆☆☆
Target Temp: 203°F (95°C)
Ingredients
- 1 rack beef plate ribs (3–4 bones)
- 3 tbsp coarse black pepper
- 2 tbsp coarse salt
- Apple cider vinegar (for spritzing)
Step-by-Step
- Prepare the ribs Remove the back membrane and season generously with salt and black pepper.
- Smoke Set Set the smoker above 260°F (127°C) for initial smoke, then drop to 225°F.
- Build the bark Place ribs bone-side down; avoid opening the door for the first 3 hours to build a thick bark.
- Spritz Spritz with apple cider vinegar every hour after bark sets.
- Finish cooking Smoke for about 8 hours until internal temp hits 203°F and probe slides in easily. Rest for 45 mins before slicing.
