Big Green Egg Smoked Beef Plate Ribs
This recipe for Big Green Egg Smoked Beef Plate Ribs shows you how to make amazing dino ribs every time!
Servings: 4 people
Ingredients
- 6 pounds Beef plate ribs
- Hot sauce
- Kosher Salt
- Dizzy Pig Cow Lick Rub
- 1 can Beef broth
Instructions
- 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!