Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous online and offline grilling masterclasses runs his own BBQ accessories shop.
Last updated: September 09, 2021
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If you ever need a meaty beef rib for your barbecue, look no further than beef plate ribs. These ribs are big, lengthy, and stunningly tender when removed freshly from the smoker. Chuck’s ribs are well known for having a lot of meat. However, when compared to beef plate ribs, it falls short. This is because beef plate ribs are the beefiest and meatiest ribs on the market.
Little wonder why it is the go-to option for barbecue pitmasters and appears consistently on the menu at various barbecue joints, especially Texas Barbecue. That being said, there is more than meets the eyes when it comes to beef plate ribs. No doubt, the meat content in these ribs makes them an attractive option. Nonetheless, they are also popular for their flavor-rich and mouthwatering fat content. In fact, the all-around package is sure to provide you with an exquisite, tasty, and memorable ribs experience.
What’s more, you can decide to grill or smoke these ribs, depending on your preference. Based on expert reviews, there are some devices built to serve dual purposes, Outsunny BBQ grill, and smoker, thanks to its two openings for grilling and smoking, fit the description. As you keep reading, you will get to discover more about beef plate ribs and how to prepare them. So, without further ado, let’s get down to the nitty-gritty.
What are beef plate ribs?
Beef plate ribs are also referred to as “brisket on a stick.” These plate ribs are gotten from the lower area around the ribcage of the beef, also known as the short plate.
Unlike other ribs, the chances of finding high-quality beef plate ribs at a grocery store are very slim. In this case, your surest bet is the local butcher.
Note that these ribs are best suited to low and slow cooking
Trusted SourceHow to use your oven for low and slow cooking - The Washington PostLow-temperature cooking can give you supremely tender meat and silky custards.
or smoking. Does this sound confusing? Not to worry, we will explain better soon enough. Keep reading!
This is where we show you all the ingredients and equipment you need and walk you through the preparation process in easy-to-follow steps. Yes, preparing beef plate ribs isn’t difficult, especially if you apply the information we’re about to share with you.
A full plate of beef plate ribs
1 cup beef stock (it is best to use the homemade option)
Two teaspoonfuls of hot paprika or hot red pepper
Two tablespoonfuls of cracked black peppercorns
Two tablespoonsful of coarse sea salt
Trusted SourceSea salt recipesSea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground. It’s an absolutely pure salt that tastes of the sea and its sparkling white crystalline flakes are delicious used in all kinds of savoury cooking. It has a pronounced and distinctive ‘salty’ taste so use less than you would with ordinary salt.
A smoker — According to pitmasters’ comments, the ideal smoker must heat meat at the right temperature (the Oklahoma Joe Reverse Flow Smoker, thanks to its large charcoal basket and traditional offset smoking feature, is one of the most efficient smokers on the market)
Oak, peach, or mesquite wood
To begin with, you will find a papery membrane on the bony part of the ribs and a fat layer on top of the plate ribs. You can either ask the butcher to take them off, or you can remove them on your own when you get home.
Whatever you decide on, one thing is certain — you must remove the fat layer and membrane. This is because they have an unpleasant taste and are not ideal for eating. If you choose to do it when you get home, insert a butter knife beneath the membrane with the help of a paper towel, and take it off the ribs.
Once you have removed the unnecessary membrane and layers, the next step requires that you generously season the sides of the plate ribs with Dijon mustard, hot red pepper flakes, peppercorns, garlic powder, and salt. Make sure you don’t go overboard with the seasoning.
It is always advisable that you keep things simple and strike the right balance when it comes to beef plate ribs. All you need is just enough seasoning — not too spicy and not lacking spice either. This makes the ribs melt amazingly in your mouth when you eat them. The presence of mustard in the seasoning mix adds a bit of flavor while sticking firmly onto the external parts of the ribs.
At this point, you are all set for the next phase, which is Smoking. However, you can decide to cure the ribs by covering and storing them in your refrigerator overnight before smoking them the next day. It gives the ribs a richer and deeper flavor.
To smoke the ribs, as we mentioned earlier, you need to apply the low and slow cooking method, as it provides them with enough smoke to season properly. Also, it gives the ribs sufficient time to render every fat and hard connective tissue, giving them the ideal texture required to melt easily in your mouth.
Spritz the ribs with a perfect blend of hot sauce and vinegar to enhance the moistness. You can choose or choose not to wrap the ribs.
However, we recommend that you don’t wrap the ribs, as it allows the fat content in the ribs to stand up a bit and expose them to more smoke.
Now, preheat the ribs at 225°F. In a situation where your smoker is fitted with a water pan, ensure you fill it with no more than 2 inches of beer or water. Contrarily, if there’s no water pan, it is no problem at all.
You can put a foil pan filled with no more than 2 inches of beer or water beneath the spot where you are preparing the ribs. Insert wood (peach, oak, or mesquite) as instructed by the manufacturers.
Put the ribs in a convenient and effective smoker. Ensure the sides with fat face upwards with a space no less than 2 inches between every rib. Smoke them for about 10 to 12 hours until the outside is dark brown and the inside is extremely tender.
Insert a metal skewer to confirm if they are done. You can also use an instant-read thermometer by placing it parallel without touching the bone. If it reads 195°F after 10 to 12 hours, your ribs are ready. This is the ideal smoking meat time temperature.
Move the ribs to a big foil pan, placing a cup of beef stock underneath. Cover the pan with foil loosely and keep it in an insulated environment. Conversely, you can place it in a preheated oven at 140°F. Do this for 1 hour before you serve.
Once you are ready to serve, season every rib with a sprinkle of sea salt.
Beef plate ribs have an attractive appearance. As they say, “appearances can be deceiving.” Fortunately, that’s not the case with these ribs when prepared properly. Not only do they look nice, but also, they are tasty, tender, well-flavored, and moist. So, if you desire to have a feel of the beef plate ribs experience or wish to impress your friends and family with your culinary skills, you can decide to prepare these ribs without visiting any barbecue joint.
All you have to do is make reference to all the details we have shared in this article, and you are good to go. It is worth reiterating that beef plate ribs ate not difficult to prepare. And you don’t need to be a pitmaster to get it right. So, calm your nerves, you can do it! Cheers to a tasty and wholesome beef plate ribs experience!
How to use your oven for low and slow cooking - The Washington Post
Low-temperature cooking can give you supremely tender meat and silky custards.
Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground. It’s an absolutely pure salt that tastes of the sea and its sparkling white crystalline flakes are delicious used in all kinds of savoury cooking. It has a pronounced and distinctive ‘salty’ taste so use less than you would with ordinary salt.