This easy smoked beef plate ribs recipe is full of flavor and sure to be a hit with your friends and family! These ribs are rubbed with a special blend of spices and smoked low and slow until they are fall-off-the-bone tender.
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.
Cooking instructions
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 wineinto 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.
Recipe Notes
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.