Smoked Angus Beef Ribs (Plate)

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
 
Meaty, what temp will you pull them?  I saw one on youtube that pulled at 130 deg (rare) but they were like yours but cut on perpendicular.  Small bone pieces in each rub cut.

 
jcboxlot said:
Meaty, what temp will you pull them?  I saw one on youtube that pulled at 130 deg (rare) but they were like yours but cut on perpendicular.  Small bone pieces in each rub cut.

John,

No for these you want them like a brisket (the ones I had in Texas tasted like Brisket) so the temp should be around 200 degrees.

Greg
 
SuperDave said:
Greg, $13/pound for $4 brisket with a handle?  LOL!

Hey Dave,

This cut of meat is really pretty inexpensive, I think I only paid 4-5 dollars per lb. at RD (I will check next time to confirm).

But you are right Brisket on a bone. The one I had in Texas last week was $18.00 a lb. and just one cost me $21.00.

Greg
 
Skip to 1 min marks

https://www.youtube.com/watch?v=IAWysAfAjV8


I guess they look the same but are different. 

I think this cut was talked about before
 
When the ribs are done they should look like the photo I shot in Texas. I will be really lucky if it turns out half as good :)



Greg
 
DivotMaker said:
Man, I wish I could find beef ribs with that much meat on them!! :(

Tony,

I am interested to see how much meat is on these babies, I also have another rack still in the freezer.

The one thing that disappointed me about the ribs was that the last 3&4 rib have lots of hard fat on them. So there will be more waste then I want, but the price was right.

Overall, since this is my first try at these giants, I just am looking for a good meal.

Greg
 
Mixed 3 T yellow mustard with 3 T Cholula Hot Sauce, applied to the ribs and then applied rub.

Wrapped with press and seal and then placed in the refrigerator for an overnight rest.




Greg
 
I dusted the ribs with some ground black pepper and placed in the smoker at 9:30 am., set the smoker temp 240 degrees.

Since this is the first time doing these ribs and since they are huge I decided to go ahead and use my maverick (just to keep an eye on them).

My guess is these will take anywhere from 6.5 - 8 hours.

I will post the results!



Greg
 
I placed the ribs in around 9:30 am this morning, they hit 160 degrees in three hours and now on the four mark they are sitting at 163 degrees.

My goal was to have them finish around 5:00-5:30 pm so we will see.

Greg
 
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