tostitobandito
New member
Those of you who smoke beef plate ribs (the straight flat bones with a couple inches of meat on top of them, in a slab), what temp do you smoke at and what internal temp do you aim for? I thought the 175F temp in the smokin-it guide seemed pretty low so I went to 185F but they were still definitely not done. Nice and juicy, but not tender. From doing more reading on the interwebs, it seems like a lot of people cook them to an internal temp similar to a brisket, in the 195-205F range somewhere. They also generally cook at higher temps, though I know our electric smokers behave a bit differently in that respect from my experience cooking brisket and can cook at lower temps than an offset smoker in the same amount of time. That said, I'm having trouble seeing how these would ever be done at only 175F.
Thoughts?
Thoughts?