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.

Prep Time: 30 minutes
Cook Time: 12 hours
Course: Main Course
Cuisine: Beef
Keyword: Beef ribs, Cuisinart, Montreal smoked meat, Pellet gril
Servings: 4


  • 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



  • 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!
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