Texas Style Beef Plate Ribs

January 8, 2022

Ingredients

Remove your beef ribs from their package.
Trim off any of the excess hard fat and silver skin from the top of the ribs.
Turn your rack over and score the bottom of the membrane in a checkerboard pattern, I like to keep the membrane on as it keeps the ribs from falling off the bone.. (you can remove it if you’d like)
Drizzle yellow mustard and rub all over the rack of ribs and generously apply SPG followed with BLK to all sides.
Fire up the smoker to 275°F, When your pit comes to temp throw on the ribs bone side down.
Let them smoke for about 3-4 hours, at this point your meat should be pulling back quite a bit (1-2 inches) and you should have a very solid bark formed.
Right about now your beef should be “stalling” out and you should be sitting at 165-175 degrees internally.
Time to wrap - Take your ribs off of the smoker and get them wrapped up in butcher paper and get them back on the smoker, bone side down, and re-probe with a thermometer making sure not to touch bone.
Run them wrapped at 275 degrees until they reach an internal of 200-205 degrees.
Pull them and check for tenderness, at this point your thermometer should slide into all parts like butter.
Let rest in a room temp cooler for at least one hour.
ENJOY

Always cook to temps, look and feel instead of times. Times are good baselines but will never be the same as there are so many variables in BBQ.
Post oak is my go-to wood for all things beef, it truly just gives you that texas BBQ taste.

Dustin Johnson

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