Brisket on a bone
Texas plate ribs
Weekend · 6–8 hr · Post oak or hickory
- Time
- 6–8 hr
- Pit
- 275°
- Wood
- Post oak or hickory
- Serves
- 4–6
Three-bone plate ribs, heavy salt and pepper, hot enough to render without drying. Leave the membrane. They are done when a probe feels like cake.
Cook-along
Watch it cooked
The method on this page is ours. The video is the pitmaster walking the same cook.
Smoked Beef Plate Ribs
HowToBBQRight
Ingredients
Ribs
- 1 rack plate short ribs (3 bones)
- Equal parts kosher salt and coarse black pepper
- Worcestershire as a binder (optional)
Wrap (if needed)
- Foil or butcher paper
- 1 cup beef broth
Method
- 1
Trim surface sinew on the meat side. Leave the bone-side membrane — it holds the rack together.
- 2
Season hard. Let it sweat 30 minutes.
- 3
Pit 275°F, oak or hickory. Bone-side down.
- 4
After 3 hours the color should be mahogany. Wrap with a splash of broth if the bark is set and you want them done sooner.
- 5
Continue to 200–205°F and probe tender between the bones. Rest 30–45 minutes. Slice into bones.
Chuck ribs work the same way, a little less rich.
Do not sauce these. The fat is the sauce.
