The easiest meat to smoke! Video instructions below:
Full plate beef short rib, Texas-style beef rib, dinosaur bones, big, juicy, salty, fatty, and possibly the simplest meat to smoke. Pretty much anyone that’s had a perfectly smoked beef rib will agree it’s the best piece of meat on earth. The beef is so tender you can cut it with a plastic spork and the flavor will render your mind. They seem intimidating to cook, especially at a price of +$6 per pound (June 2022), but don’t be scared!
Beef ribs are easy to smoke on any smoker that holds a solid temp. You don’t need to wrap, no brining, or any other bologna - just season and smoke till tender. We smoke these beef ribs two ways: the first rack with our signature seasonings Razzle Dazzle mixed with Back Rub then the other rack with traditional salt and pepper.
Ingredients
2 racks of Beef Short Ribs (short plate ribs/beef chuck ribs/beef plate ribs)
Mustard for binder
1/2 cup Seasoning (1/4 cup per rack)
4 teaspoons salt (2 teaspoons per rack)
Mop (Optional):
1/3 cup Apple Cider vinegar
1/4 cup Soy sauce
1/3 cup Water
Directions
Remove plate ribs from packaging, pat dry and trim off any excess meat and fat. Do not remove the back membrane closest to the bones. That membrane keeps the meat on the bone. Trim any excess fat and silver skin off the top of the ribs.
Slather in mustard, salt the beef then season heavily.
Prepare the mop by mixing the Apple cider vinegar, soy sauce, and water in a spray bottle.
Prepare the smoker to 275° with your favorite wood. Smoke for 6 to 9 hours spritzing with apple cider vinegar mixture if you see any bark starting to dry out.
Beef ribs should be probe tender, like sliding a probe into a room temp stick of butter. Internal temp should register between 201-208° F.
Cut between each bone and serve!
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