This easy smoked beef plate ribs recipe is full of flavor and sure to be a hit with your friends and family! These juicy ribs are rubbed with a special blend of spices and smoked low and slow until they are fall-off-the-bone tender.
This beef plate ribs recipe is easy to follow and yields delicious results every time. Same as my smoked beef back ribs recipe.
- 🌟 Why this recipe is the best
- 🍽 Ingredients Notes
- 🔪 How to smoke beef plate ribs
- 💭 Cooking tips
- 💖 Favorite smoker for beef ribs
- 🪵Best wood for smoked beef back ribs
- 📖 Beef ribs Recipe Variations
- 🥗 What to serve with smoked beef ribs
- 🙋 Frequently asked questions
- 🧊 Storing and ♨️ reheating
- 🍳 Related Recipes
- 👪 Serving size
- 📋 Recipe
- Cooking tips
- 💬 Comments
🌟 Why this recipe is the best
Smoked beef plate ribs are packed with flavor thanks to the special spice rub that is used in this recipe. This rub consists of salt, black pepper, garlic powder, and olive oil, which work together to create a delicious flavor that is perfect for smoked ribs.
The cooking method for this recipe is low and slow smoking. This means that the ribs are cooked at a low temperature over a long period, ensuring the flavors really penetrate the meat and result in tender, juicy ribs.
Using the smoker to cook meats is far better than oven or stovetop baking, as it imparts a smoky flavor that cannot be replicated any other way. This is why this recipe yields such delicious results.
This recipe is also very easy to follow, with just a few simple ingredients that you likely already have in your pantry, making it a perfect recipe for home cooks.
They're perfect for summer BBQs, family gatherings, or any time you're in the mood for some delicious ribs. So preheat your smoker and get ready to enjoy these amazing smoked beef plate ribs! If you have leftovers you can use it to make easy leftover steak recipes.
🍽 Ingredients Notes
Beef plate ribs need to be cooked right with the right amount of seasoning to bring out the best flavor. This recipe uses a special blend of spices to create a delicious flavor that is perfect for smoked beef ribs.
Beef ribs - Beef plate ribs are agourmet cut from the cow’s rib cage that has meat on both sides of the bone. They are typically cheap to buy because they are fatty and tough, but when smoked for several hours become delicious.
Liquid spray - While the ribs cook in the smoker, you'll need to keep them juicy by spraying a mixture of red wine, balsamic vinegar, and fresh rosemary.
Spice rub - A simple mixture of garlic powder, salt, and pepper is used to give the beef plate ribs flavor.
Beef plate ribs
There are many types of beef ribs available at the butcher's, and although some are leaner and some have a fat cap on them, they are all delicious. Some alternatives to beef plate ribs are beef short ribs, chuck ribs, or beef back ribs. Looking to save money? Learn more about cheap beef cuts and how to save money on beef!
🔪 How to smoke beef plate ribs
This smoked beef plate ribs recipe is easy to make with few instructions. The cooking process involves basting the beef ribs in olive oil, a simple spice rub, and spraying them with a liquid mixture to prevent them from drying during the smoking process.
Preheat your smoker to 250 degrees Fahrenheit (140 degrees Celsius) with oak or hickory wood.
Trim the thick membrane layer (silver skin) from the back of the ribs and the fat from the sides using a sharp knife.
Pour 2 tablespoons of olive oil over the ribs and liberally massage the olive in.
Season beef plate ribs with kosher salt, coarse black pepper, and garlic powder.
Place the ribs in the preheated smoker and insert a meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 200 degrees Fahrenheit.
Close the lid, and smoke the ribs for 3 hours.
Pour the balsamic vinegar and red wine into a food-safe spray bottle and a few sprigs of rosemary.
After the initial 3-hour smoke, begin spraying the ribs every 45 minutes to an hour.
Continue cooking until the ribs have reached an internal temperature of 200 degrees Fahrenheit. This process typically takes between 7-9 hours, but every rack is a little different.
Remove the smoking beef ribs from the smoker after reaching the desired internal temperature. Wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing.
Serve and enjoy this juicy and tender beef short ribs.
💭 Cooking tips
Allow the ribs to rest.
Let the smoked ribs rest after cooking to let the juices redistribute. This will result in more tender and juicy ribs.
Don't forget to remove the membrane.
The membrane is a tough, chewy layer that covers the back of the ribs. Be sure to remove it before cooking for the best results.
Change up your wood.
Oak and hickory are classic smoking woods, but feel free to experiment with other woods like pecan or mesquite to give the ribs a different flavor profile.
💖 Favorite smoker for beef ribs
I'm currently using and love the Pit Boss Pro 1150 pellet grill, which replaced my Traeger 575 pellet grill.
While smokers can be expensive up front, they last years, are inexpensive to operate, and the food tastes divine.
🪵Best wood for smoked beef back ribs
Hickory is my favorite for smoked beef back ribs. However, oak, apple, mesquite, cherry, and pecan are great options.
Smoke and flavor-wise, I buy lumberjack, bear mountain, and knotty wood pellets.
If you are a meat lover like me, I recommend you to check out Traeger Gourmet Blend in Costco that is well priced. This is the one I used to make my smoked chicken nachos recipe, smoked tri tip and smoked pork ribs.
📖 Beef ribs Recipe Variations
This smoked beef plate ribs recipe results in absolutely delicious and super tender meat, but if you're looking to switch up the flavors, try these tasty variations.
Use your favorite sauce.
Use a basting brush to brush the ribs with hot sauce, smokey BBQ sauce, or hoisin sauce every hour to give the smoked beef ribs a sticky coating with more flavor.
Use a different liquid mixture.
If you want a little extra flavor, try adding ½ cup of apple cider vinegar or apple juice to the liquid mixture you use to spray the smoked ribs while they cook instead of the balsamic vinegar.
Use different dry rubs.
Cajun spice mix goes really well with beef and pork ribs, as it is a smokey blend of fiery spices. Another great rub for the ribs is adobo seasoning, which is more savory and tastes amazing. Liberally coat the ribs with 4 tablespoons of the seasoning before smoking the ribs.
🥗 What to serve with smoked beef ribs
Smoked beef plate ribs taste delicious with all kinds of veggies, rice, and pasta dishes. Here are a few easy recipes to pair with the tender smoked beef ribs.
Longhorn brussels sprouts: Brussels sprouts are not everyone's cup of tea, but this Longhorn copycat recipe is really good and easy to make in 15 minutes. The sprouts are flavored with a sweet and savory mixture and are perfectly tender.
Air fryer sweet potato cubes: Air fryer cooking is one of the healthiest ways to cook food fast and without lots of oil, and this recipe produces crispy little cubes with a fluffy center. It's the perfect companion to go with beef ribs.
Cream cheese mashed potato: Give standard mashed potatoes a lift with a mixture of cream cheese, butter, and milk. They're creamy and mixed with green onions for additional flavor and bite.
When it comes to low-carb serving options, squash is a great choice that is full of goodness and flavor. This recipe for spaghetti squash is perfect for any recipe involving traditional spaghetti and is also great served alongside BBQ and smoked meats.
🙋 Frequently asked questions
Are beef plate ribs the same as short ribs?
No, beef plate ribs are not the same as short ribs. Short ribs come from the rib primal and are cut from the chuck section of the cow, while beef plate ribs come from the plate primal and are cut from the belly section.
Are beef plate ribs fatty?
Beef plate ribs are a bit fattier than other types of beef ribs, but this fat adds flavor and helps keep the meat moist during cooking.
Can you cook beef plate ribs in the oven?
Yes, you can cook beef plate ribs in the oven. Preheat the oven to 200-225 degrees Fahrenheit and cook for 4 hours, then finish them on the grill or under the broiler set to high heat.
🧊 Storing and ♨️ reheating
Any leftover smoked beef plate ribs can easily be stored once cooled and reheated for another day.
Fridge - Transfer the beef ribs to an airtight container and place them in the fridge for up to 4 days.
Freezer - Place the leftover beef ribs into a freezer container and freeze for up to 4 months.
Reheating - When ready to reheat, remove the beef ribs from the container and place them on a baking sheet. Cover with foil and heat in a 250-degree Fahrenheit oven for 20-30 minutes until heated.
You can also reheat the ribs in the microwave, but be sure to do so in short bursts to avoid drying out the meat.
🍳 Related Recipes
If you like this smoked beef plate short ribs recipe you should check my related delicious smoked meat recipes. Including my smoked sirloin tip roast recipe.
Looking for easy busy weekday short ribs recipe? I got you covered with my braised boneless short ribs slow cooker recipe which tastes fantastic!
👪 Serving size
One rack of smoked beef plate ribs will feed 2-4 people, depending on how hungry they are. This recipe can easily be doubled or tripled to feed a larger crowd.
This beef ribs recipe is the perfect way to feed a crowd. The ribs are tender, juicy, and full of flavor. And, best of all, they're easy to make. Serve with your favorite sauce or thick beef broth and sides, and enjoy!
Smoked Beef Plate Ribs (Juicy and Tender)
- 1 rack beef plate ribs
- 2 tablespoon salt
- 2 tablespoon black pepper
- 2 tablespoon garlic powder
- 2 tablespoon olive oil
- 1 cup red wine
- 1 cup balsamic vinegar
- 2 sprigs fresh rosemary
- Preheat your smoker to 250 degrees Fahrenheit (140 degrees Celsius) with oak or hickory wood.
- Trim the thick membrane layer (silver skin) from the back of the ribs and the fat from the sides using a sharp knife.
- Pour 2 tablespoons of olive oil over the ribs and liberally massage the olive in.
- Season beef plate ribs with kosher salt, coarse black pepper, and garlic powder.
- Place the ribs in the preheated smoker and insert a meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 200 degrees Fahrenheit.
- Close the lid, and smoke the ribs for 3 hours.
- Pour the balsamic vinegar and red wine into a food-safe spray bottle and a few sprigs of rosemary.
- After the initial 3-hour smoke, begin spraying the ribs every 45 minutes to an hour.
- Continue cooking until the ribs have reached an internal temperature of 200 degrees Fahrenheit. This process typically takes between 7-9 hours, but every rack is a little different.
- Remove the smoking beef ribs from the smoker after reaching the desired internal temperature.
- Wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.