When people dream about massive, juicy, smoky beef ribs, they’re dreaming of beef plate ribs. These monster cuts feature thick layers of meat sitting right on top of the bones, delivering unbeatable flavor and bark. With the right seasoning, smoke, and rest, these ribs come out melt-in-your-mouth tender and packed with rich, beefy goodness.
Beef Plate Ribs Recipe
If you’ve ever seen those photogenic, caveman-sized ribs on Instagram, chances are you’re looking at beef plate ribs. These come from the lower part of the ribcage and feature 1–2 inches of meat right on top of the bones—not between them like beef back ribs.
Sometimes they’re also called chuck ribs, and the key to identifying them is simple: look for meat on top of the bone. When cooked right, they develop a gorgeous bark, deep smoke flavor, and tender texture that holds together just long enough to hit the plate.
How to Make Beef Plate Ribs
Seasoning the Ribs
Preheat your smoker to 300°F, using charcoal or competition blend pellets for bold, balanced smoke flavor.
Remove the membrane from the back of the ribs using a paper towel for grip. This step helps the seasoning and smoke penetrate better.
Spray the ribs with duck fat spray to help the rub stick and build bark. Then coat generously with Motley Que Beef Fixx, making sure to season both sides thoroughly.
Let the ribs rest at room temperature for 30 minutes so the seasoning can start melting into the meat.
Kiss It With Smoke
Place the ribs on the smoker, bone side down, and let them absorb that clean smoke flavor for about 3 hours without touching them.
Keeping the Ribs Moist
After 3 hours, start spraying the ribs with beef stock every 30–45 minutes to keep them moist and help build a beautiful bark.
Continue cooking and spraying until the ribs reach an internal temperature of 200–205°F. Use a probe to check for doneness—when it slides in like butter, the ribs are ready.
Wrap ’Em Up
Once tender, remove the ribs from the smoker and wrap tightly in butcher paper. Place them in an insulated cooler or warming oven to rest for at least 1 hour, but they’ll hold beautifully for up to 4 hours.
Resting allows the juices to redistribute and the bark to set perfectly. Once rested, slice between the bones and serve hot.
Best Beer To Pair With Beef Plate Ribs
Imperial Stout
Deep roasted malt flavors match the big, bold beef flavor.
Red IPA
A balance of bitter hops and sweet malt that plays well with smoky bark and beef richness.
Texas Lager
Clean and crisp—great for cutting through fat while letting the meat shine.
Beef Plate Ribs
Equipment
- Butcher Paper
Ingredients
- 1 each Rack of Beef Plate Ribs
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Motley Que Beef Fixx
- 1 cup Beef Broth
Instructions
- Preheat smoker to 300°F
- Remove membrane from the ribs
- Spray with duck fat, season with Beef Fixx rub
- Rest at room temp for 30 minutes
- Smoke bone-side down for 3 hours
- Spritz with beef stock every 30–45 minutes
- Smoke until internal temp hits 200–205°F, probe tender
- Wrap in butcher paper, rest in a cooler for 1–4 hours
- Slice and serve hot
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