gregbooras
Moderator
I was able to find some Angus Beef Plate Ribs at RD a few weeks back and I plan to smoke them off tomorrow. This afternoon I did some light trimming of the meat and I removed the membrane and placed them in the refrigerator. The plan is to put the rub on tonight and then place them in the smoker tomorrow morning.
This will be my first shot at beef ribs and I am excited to give them a try. After reading some of the posts it looks like about 7 seven hours for these bad boys, I will most likely check at 6.5 and then go from there.
If you have smoked these babies before, I am open to suggestion.
Smoked Beef Ribs (Plate)
Ingredients:
1 4 lb. of Beef Plate Rib (about 4 lbs.)
Yellow Mustard (coat both sides of the ribs)
Cholula Hot sauce
BBQ Seasoning (coat both sides of the ribs)
Ground Black Pepper
Wood:
3 oz. Kiawe & 1 oz. Oak (wine barrel)
Smoker:
Temp set 240 degrees with water pan filled ¾ full.
Remove membrane from ribs and trim as needed, apply mustard and hot sauce, then rub and place in the refrigerator wrapped overnight.
Remove the ribs from the refrigerator and season with ground black pepper, place the ribs on the top rack. Set the smoker to 240 degrees and leave alone for 6.5 hours and then check to see if they are done.
After 6.5 hours check to see if ribs are tender with a probe, if they are tender remove and let rest covered for 15-20 minutes (if not close the smoker door and go another 30 minutes before testing again).
Greg
This will be my first shot at beef ribs and I am excited to give them a try. After reading some of the posts it looks like about 7 seven hours for these bad boys, I will most likely check at 6.5 and then go from there.
If you have smoked these babies before, I am open to suggestion.
Smoked Beef Ribs (Plate)
Ingredients:
1 4 lb. of Beef Plate Rib (about 4 lbs.)
Yellow Mustard (coat both sides of the ribs)
Cholula Hot sauce
BBQ Seasoning (coat both sides of the ribs)
Ground Black Pepper
Wood:
3 oz. Kiawe & 1 oz. Oak (wine barrel)
Smoker:
Temp set 240 degrees with water pan filled ¾ full.
Remove membrane from ribs and trim as needed, apply mustard and hot sauce, then rub and place in the refrigerator wrapped overnight.
Remove the ribs from the refrigerator and season with ground black pepper, place the ribs on the top rack. Set the smoker to 240 degrees and leave alone for 6.5 hours and then check to see if they are done.
After 6.5 hours check to see if ribs are tender with a probe, if they are tender remove and let rest covered for 15-20 minutes (if not close the smoker door and go another 30 minutes before testing again).
Greg
