Welcome back and thanks for reading about how to smoke beef plate ribs. First, lets answer what beef plate ribs are. Plate ribs are taken from the Plate primal of a cow thus the name “plate ribs”. This section is low near the belly of a cow and as a result is high in fat content. This results in amazing flavor as we all know fat equals flavor. Plate ribs are typically referred to as a butcher’s cut so ask your local butcher for some or order them online like I did from Snake River Farms. When cooked, plate ribs look and eat like “brisket on a stick” or as many people call them “dino ribs”. This recipe shows you how to prep them and get them on the Big Green Egg to smoke them. Now sit back, grab an ice cold Lone Star Beer, and enjoy this post for Big Green Egg Smoked Beef Plate Ribs.
Big Green Egg Smoked Beef Plate Ribs
Before you prep the beef plate ribs, setup your Big Green Egg for low and slow cooking pre-heated to 250°F. While the Big Green Egg is preheating, start prepping your 6-pound section of beef plate ribs.
Carefully trim the fat from the meat side of the beef ribs. Reserve the scraps for tallow.
For the binder I am using Darkside of the Grill’s Shiitake Schezuan hot sauce.
After a light coat of the hot sauce has bee applied to all side of the plate ribs, add a layer of kosher salt.
Now season all sides of the ribs with Dizzy Pig Cow Lick beef seasoning.
Once the Big Green Egg is preheated and stable at 250°F place your beef plate ribs inside, bone side down.
Let the beef plate ribs smoke like this for 3 hours spritzing with water (as needed) every hour.
When the bark is set and has that mahogany color and the temperature is 165°F pull the ribs from the Big Green Egg and place in a large aluminum pan.
Pour a can of beef broth in with the ribs.
Make sure you put your remote temperature probe back into the plate ribs, then cover the pan tightly with foil. Place the covered pan back in to the Big Green Egg and cook another 2 hours or until the internal temperature measures 204°F.
When the temperature probe slides in and out of the meat with little to no resistance, your ribs are done. Cover the pan tightly, remove from the Big Green Egg, and rest for an hour before slicing.
After the rest, pull the ribs out of the pan, slice, and serve.
This is why they call this brisket on a stick! Now it is tie for the Buddha bite!
Big Green Egg Smoked Beef Plate Ribs
- 6 pounds Beef plate ribs
- Hot sauce
- Kosher Salt
- Dizzy Pig Cow Lick Rub
- 1 can Beef broth
- Preheat your Big Green Egg setup for indirect cooking to 250°F. Use 3-4 chunks of smoking wood like Hickory.
- Trim the top fat layer of the beef ribs exposing the meat below. Leave the membrane intact on the rib side of the rack.
- Slather a small amount of hot sauce on the ribs. Season generously with kosher salt then with the Dizzy Pig Cow Lick rub.
- When the Big Green Egg is ready, place the seasoned rack of ribs inside bone side down.
- Let the ribs smoke for 3 hours spritzing with water (as needed) every hour until the internal temperature of the ribs reaches 165°F.
- Pull the ribs out of the Big Green Egg and place in a large aluminum pan with 1 can of beef broth. Cover the pan with a sheet of foil and seal tightly. Place the pan back in the Big Green Egg and cook another 2 hours or until the internal temperature reaches 204°F.
- When the ribs reach 204°F and the temperature probe slides in and out of the meat with little to no resistance, reseal the pan so the ribs are wrapped, pull the pan from the Big Green Egg, and rest for an hour.
- After resting move the ribs to a cutting board and slice between the bones. Now enjoy your smoked brisket on a stick!