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Beef Short Rib Plate "Dino Bones"

Smoked beef short rib plates are a delicious hallmark of classic barbecue
Prep Time15 mins
Resting Time1 hr
Course: Main Course
Cuisine: Beef
Author: Melissa Reome

Materials

  • Beef Short Plate Ribs
  • Beef Rub Store bought or mix of salt & pepper, etc

Instructions

  • Prep the ribs. Trim off any excess fat off and silverskin off of the meat side of the ribs. Most of the time they come pretty well trimmed, but on occasion they are not.
  • Apply the rub. Using your favorite rub or your own, liberally coat and rub the surface of the meat on all sides. If you do not have a commercially available rub you like to use, mixing equal parts of kosher salt and a medium grind black pepper will give you a more classic “Texas-style” bark on your ribs. Sometimes I even enjoy adding a bit of garlic powder and paprika. If time allows, I like to refrigerate my ribs overnight after they have been rubbed, but they will turn out just fine without this step.
  • Fire it up! Get your smoker lit and set up for indirect cooking at 275°F, and add your desired wood. I personally enjoy post oak, hickory, cherry, or a combination of any of those woods, but use your personal favorite. Place a drip pan full of water either underneath the grate, on the grate of your smoker, or where it is feasible to do so. The moisture will help to keep the surface of the meat from drying out and help to encourage a nice smoke ring as well.
  • Smoke. Place the ribs bone side down on the grate. Periodically spritz the ribs with either apple juice, vinegar or whatever you prefer, after the bark is starting to set up on the ribs. Usually this is at least a couple hours into the smoking process. I use apple cider vinegar personally.
  • To wrap or not to wrap, that is the question. I personally wrap my ribs in either pink/peach food grade butcher paper or foil when the internal temperature of the beef is 160°-165° I do not add any liquid to my ribs when I wrap them. Continue to cook the ribs until a thermometer in the thickest part of the meat reaches 203°F. I use my Thermapen MK4 as it gives a quick and precise temperature reading. Remember, we are cooking to temperature, not to time. Cook time will depend on the thickness of the meat and the temperature you are cooking at. If you are cooking at 275°F, you might be looking at 6 hours. If you are cooking at 225°F, you could easily be looking at much longer. Plan accordingly.
  • Rest. I prefer to let my ribs rest for a full hour to allow the connective tissues in the meat to further break down yielding that dreamy tender beef rib that we’ve patiently been waiting for.
  • Enjoy! Slice up your beef ribs to your liking and enjoy!