Smoked Beef plate shorts rib
Of all the cuts of ribs, the plate ribs aka “dinosaur cut” is likely my favorite. Believe me, these Fred Flintstone-sized ribs are juicy and melt like butter in your mouth.
Smoked Beef Plate Ribs
Equipment
- For this cook, I’m testing out the Woodcreek 4-in-1 Pellet Grill from Cuisinart
- Cherry & Rum Pellets
- Insulated cooler
- Aluminum foil
- Paper towel
Ingredients
- 2 full plate beef shorts ribs
- 4 tbsp roasted chipotle garlic seasoning Cuisinart
- 1 cup beef stock
- 1 cup apple juice
Instructions
- Trim off any excess fat and pat dry with some paper towel.
- Season the ribs generously on all sides with the roasted chipotle garlic seasoning.
- For this cook, I’m testing out the Woodcreek 4-in-1 Pellet Grill from Cuisinart. But, as always you can cook them on any grill.
- Set the Woodcreek grill to 250℉ and preheat.
- Place ribs directly on the grill grate, fat side up. Don't forget to add a probe between the bones of each rack. Smoke for about 4 hours or until the internal temperature reaches 160℉.
- It’s now time to wrap for tenderness. Place two sheets of heavy-duty foil on a flat surface and add the ribs bone down on the foil and wrap up leaving a small opening. Mix the apple juice with the beef broth and add 1 cup of the mixture in each foiled packet. The liquid will help to create some steam inside the foil that will help to break the meat down.
- Close the foil packets and place the ribs on the grill grates. It should take another 3 to 4 hrs to cook.
- The meat will be ready at 205℉ internal temperature. Pull them off the grill and place them in an insulated cooler for about an hour.
- Cut into individual bones and serve with your favorite side. Cheers!
Notes
Link for the Woodcreek 4-in-1 Pellet Grill by cuisinart
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