Beef Plate Ribs Recipe

Beef Plate Ribs
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Beef Plate Ribs Recipe

Beef Plate Ribs

The crowned jewel of smoked beef is the Plate Rib and is affectionately known as the “dinosaur rib” due to its massive size. A single rib can be as large as two pounds with the fat and collagen distributed evenly throughout the meat, producing a juicy and even silken texture. This cut of rib is adjacent to the Chuck Ribs and comprises of the 6,7 and 8th rib of the cow. These may be difficult to source in a big box supermarket, but a visit to your butcher will set you straight. 

  • Author: revolutionbbq
  • Prep Time: 30 Minutes
  • Cook Time: 6-7 Hours
  • Total Time: 11 minute
Scale

Ingredients

Instructions

  1. In a small bowl, mix the dry ingredients together and set aside. 
  2. Some plate ribs can come from the butcher already trimmed but if not, trim the beef ribs removing the fat cap and the layer of silver skin. If you have a fat cap on your plate ribs, there is usually a very thin layer of meat just below the fat cap that when removed will reveal a layer of silver skin. This silver skin will need to be removed as it will not render down when cooked. Do not remove the membrane on the back of the bone unlike pork ribs, as this will aid in keeping the meat attached to the bone. 
  3. Apply 2 tablespoons of the yellow mustard to each of the plate ribs in a thin layer (think back to finger painting in grade school). This will add in the rub adhering to the meat, but you will not pick up the flavor of mustard once cooked. Generously season the plate ribs with the rub mixture. 
  4. Build a fire using your choice of wood (or combination of charcoal and wood depending on smoker) and bring to 300° The extra fattiness of the beef ribs can withstand the higher heat while not drying out. Be sure to check on your wood chunks every 30 minutes and replenish, as necessary. At this high temperature you will go through wood chunks faster. 
  5. Place the ribs on the smoker and cook for approximately 6 hours until they reach an internal temperature of 205 to 210°F using an instant read thermometer. Be sure not to touch the rib bone with your thermometer as to not get a false reading. Check the temperature in multiple places in the meat too ensure doneness.
  6. Remove from the smoker and wrap in butcher paper and place in a cooler to rest for an hour. You can use foil for this step if you do not have butcher paper but may impact the quality of the bark by allowing the moisture to be absorbed back into the bark.
  7. Slice the ribs between the bones and enjoy!

Notes

Ingredient Tip: If you are not keen on using mustard and feel it will impact the taste, substitute it for your favorite hot sauce. It will have the same effect of assisting the rub to adhere to the meat.

Keywords: beef ribs texas bbq beef

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Instagram Post by Revolution Barbecue from Thornton, Colorado

Making our #bourdainday Tri-tip dinner… rubbed down this @midlandmeatco Wagyu cross tri-tip that we picked up from our friends @proudsoulsbarbecue with #traegergrills Coffee Rub and Black Magic. We are making this up in celebration of #bourdainday along with frites and bacon wrapped carrots and sourdough bread made by @mrsrevolutionbbq We reverse seared this on our @traegergrills Pro 575 with Hickory wood.⠀
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#powertothepig #wagyu #wagyubeef #angusbeef #tritip #tritipsteak #beef #beefitswhatsfordinner #steakdinner

Instagram Post by Revolution Barbecue from Thornton, Colorado

Our Texas Brisket BBQ Rub is is great on more than just beef! We love using it on potato wedges! After cutting up potatoes, we lightly coat them in olive oil, and then give them a good sprinkle with our rub. For this batch we cooked them on our #traegergrills Pro 575 at 400º for about 45 minutes until golden brown and delicious. Check out the link in our bio or go to www.powertothepig.com to pickup your bottle. ⠀
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Our rub is made with only natural ingredients with no fillers or preservatives and made in small handmade batches! Our Texas brisket rub contains Pacific Flake Sea Salt, Ground Black Pepper, Granulated Garlic, Granulated Onion, Red and Green Bell Pepper and Paprika. ⠀
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#powertothepig #texas #texasbbq #texasbarbecue #supportsmallbusiness #beef #bbqlife #bbq #grilledveggies #grilledvegetables

Instagram Post by Revolution Barbecue from Thornton, Colorado

Special thanks to our good friend Brendan for sharing this great picture of our Texas Brisket BBQ Rub in action! He is giving a big ol’ #brisket flat a good rub down and rest for a few hours before smoking it. Check out the link in our bio or go to www.powertothepig.com to pickup your own bottle! Wish I was able to taste it, but I know our rub made it awesome! I also want to know whats going on with those jalepeños and tequila. Our rub is made with only natural ingredients with no fillers or preservatives and made in small handmade batches! Our Texas brisket rub contains Pacific Flake Sea Salt, Ground Black Pepper, Granulated Garlic, Granulated Onion, Red and Green Bell Pepper and Paprika. ⠀
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#powertothepig #texas #texasbbq #texasbarbecue #supportsmallbusiness #beef #beefitswhatsfordinner #angus #angusbeef

Instagram Post by Revolution Barbecue from Thornton, Colorado

haha I fell asleep before I posted the final picture of these Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and some #traegergrills Prime Rib Rub. After rubbing these down, I let it rest in the fridge overnight. Smoked these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets with the first 2 hours on Super Smoke. 💨 Super excited to eat these ribs!!! Thanks to @mrsrevolutionbbq for making up this video montage 🥰⠀
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#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq

Instagram Post by Revolution Barbecue from Thornton, Colorado

Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and some #traegergrills Prime Rib Rub. After rubbing these down, I let it rest in the fridge overnight. Smoking these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets. The first 2 hours will be on Super Smoke. We are loving the meats from #porterroad and can’t wait to try these back ribs. ♥️🐮⠀
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#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq

Instagram Post by Revolution Barbecue from Thornton, Colorado

A sneak peek of these beautiful Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and a bit of #traegergrills Prime Rib Rub. Smoking these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets. This is about 4 hours into the cook.⠀
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#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq

Instagram Post by Revolution Barbecue from Thornton, Colorado

A sneak peek of these beautiful Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and a bit of #traegergrills Prime Rib Rub. Smoking these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets. This is about 4 hours into the cook.⠀
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#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq

Instagram Post by Revolution Barbecue from Thornton, Colorado

Close up of the rub on these ribs… Rub-a-dub-dub these beautiful Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and a bit of #traegergrills Prime Rib Rub. After rubbing these down, I let it rest in the fridge overnight. Going to smoke these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets. We are loving the meats from #porterroad and can’t wait to try these back ribs. ♥️🐮⠀
.⠀
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#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq

Instagram Post by Revolution Barbecue from Thornton, Colorado

Beef Back Ribs from @porterroad with our Texas Brisket BBQ Rub and some #traegergrills Prime Rib Rub. After rubbing these down, I let it rest in the fridge overnight. Smoking these on our @traegergrills Timberline 850 for about 8 hours at 225° using a blend of Maple, Hickory and Cherry 🍒 wood pellets. The first 2 hours will be on Super Smoke. We are loving the meats from #porterroad and can’t wait to try these back ribs. ♥️🐮⠀
.⠀
.⠀
.⠀
#powertothepig #beef #beefribs #beefbackribs #angusbeef #bbq #backyardbbq