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Smoked  Beef Plate  Ribs

Smoked Beef Plate Ribs

This easy smoked beef plate ribs recipe is full of flavor and sure to be a hit with your friends and family!

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What you need:

Beef Plate Ribs

Salt

Black pepper

Garlic powder

Olive oil

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Red wine

Balsamic vinegar

Fresh rosemary

Trim the thick membrane layer (silver skin) from the back of the ribs and the fat from the sides using a sharp knife.

1

Pour 2 tablespoons of olive oil over the ribs and liberally massage the olive in.

2

Season beef plate ribs with kosher salt, coarse black pepper, and garlic powder.

3

Place the ribs in the preheated smoker and insert a meat thermometer probe in the thickest part of the meat.

4

Pour the balsamic vinegar and red wine into a food-safe spray bottle and a few sprigs of rosemary.

5

After the initial 3-hour smoke, begin spraying the ribs every 45 minutes to an hour.

6

Continue cooking until the ribs have reached an internal temperature of 200 degrees Fahrenheit.

7

Remove the smoking beef ribs from the smoker and wrap it in foil.

8

Serve and enjoy this juicy and tender beef short ribs.

Cooking Tips

Let the smoked ribs rest after cooking to let the juices redistribute.

01

02

The membrane is a tough, chewy layer that covers the back of the ribs.

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.

03

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