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Smoked Beef Plate Ribs: The Dino Bone Guide

Known as ‘Brisket on a Stick,’ these are the richest, most decadent ribs in BBQ.

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Moderate

These Texas Beef Short Ribs May Be Better Than Brisket

5 from 1 vote

Difficult

This item is for members only

Beef Ribs with Rosemary And Wine Sauce, Sous Vide And Smoked

3.94 from 45 votes

4 30

Smoked And Braised Beef Short Ribs Sorta Provencal Recipe

3.49 from 81 votes

Easy

Guy Fieri’s Cuban Mojo Sauce Recipe For Ribs

3.32 from 45 votes

Moderate

This item is for members only

Korean BBQ Short Ribs (aka Kalbi or Galbi) Made Even Tastier In Your Backyard

4.42 from 62 votes

Difficult

Texas-Style Smoked BBQ Beef Ribs Recipe

4.47 from 345 votes

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FAQ

Do I remove the membrane?

Yes, it is leathery and blocks smoke/rub from the meat.

Should I wrap them?

Yes, butcher paper helps tenderize without ruining the bark.

How long do they take?

Expect 8 to 10 hours depending on thickness.

Why so much fat?

Quick Facts

Type:

Best For:

Low-and-slow smoking (225°F)

Temperature:

203°F (95°C) for probe-tender results

Texture:

Rich, gelatinous, and buttery

Flavor Pairings:

Oak Smoke, Coarse Salt, Black Pepper

Common Mistakes:

Buying 'back ribs' (shaved meat) instead of meaty 'plate ribs.'

Best Equipment:

Offset Smoker or Kamado Grill

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