Ember Pit
All cuts

Beef · Plate or chuck short ribs

Beef ribs

Dinosaur bones. Richer than brisket, more forgiving, and they look like a statement.

Internal target

203°

Probe tender

90°Probe220°
Pit
250–275°

Hot & fast

Time
6–8 hr

~90 min/lb

Rest
30–45 min tented
USDA
145°

Safety floor

Safety is long past. You are rendering, not pasteurizing.

Watch it cooked

HowToBBQRight · Smoked Beef Plate Ribs

Smoked Beef Plate Ribs

HowToBBQRight

Watch on YouTube

Recipes

How to cook it

  1. 1

    Leave the membrane if it is a plate rib; it helps the rack hold together.

  2. 2

    Heavy salt and pepper. Pit 275°F until probe tender.

  3. 3

    Optional wrap at 170°F if the crust is set and you are on a clock.

Probe & cues

Between bones, into the thickest meat, not against bone.

  • Meat has pulled back ½–1 inch from the bone
  • Probe goes in with no fight
  • Bark is crusty, not wet

Stall. Shorter than brisket. Wrap if the bark is ready and the needle stalls.

Start a cook

Logs the target and runs a pit timer. Saved on this device.