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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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Smoked and sliced beef ribs on cutting board with cleaver
Difficult
50 minutes
This item is for members only
3.94 from 45 votes
  • Created by: Clint Cantwell
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short ribs.
4 hours 30 minutes
3.49 from 81 votes
  • Created by: Meathead
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guy fieri.
Easy
3 hours
3.32 from 45 votes
  • Created by: Meathead
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Grilled Korean style beef short ribs
Moderate
15 minutes
This item is for members only
4.42 from 62 votes
  • Created by: Meathead
Read more
Smoked Texas style beef rib
Difficult
10 hours
4.47 from 345 votes
  • Created by: Meathead
Read more

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FAQ

Do I remove the membrane?
Yes, it is leathery and blocks smoke/rub from the meat.
Yes, butcher paper helps tenderize without ruining the bark.
Expect 8 to 10 hours depending on thickness.
Why so much fat?

Quick Facts

Type:

Cured Fatty Cut

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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