Beef Plate Ribs

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danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi All Here is my venture into smoking Beef Plate Ribs/Dinosaur Ribs. Got a 2 pack at Restaurant Depot weighing 11.33 lbs. The rack I smoked was 6 lbs  smoked with Hickory & Mulberry wood, temps ranged form 300* too 250. Probed tender after 6 hrs.

Tasted good BUT a litte to greasy for me.

DanB

PS There was a thick layer of fat right on top of the bone,see Pic, should that have rendered out?



 
I wish they tasted better. Kinda  greasy for my taste.I have another 6 lb   rack to do..Any idea's/thought s on how to make next ones better/lest greasy?

Here is what they looked like before smoking

Thanks Dan


They didn't look that fatty before the cook?

 
I think they look awesome, Dan! That fat is what makes them so good, in my opinion.
I have to special order them to get them here and they're pricy.
Points for a great cook, whether you liked them or not. I'd gobble them down.... [emoji]128523[/emoji]
 
 
Those ribs look good to me Dan!  What's that on top of the rack before smoking?

Mike
On top was the trimmed  fat that I took off the top.
I think they look awesome, Dan! That fat is what makes them so good, in my opinion.
I have to special order them to get them here and they're pricy.
Points for a great cook, whether you liked them or not. I'd gobble them down.... [emoji]128523[/emoji]
 
They sure look good from here Dan!

Al
They tasted pretty good, had nice bark but just a little greasyy  for me..Hope the other half comes out better.  Restaurant Depot price was 5.29 lb. The 2 racks cost me 56$

Thanks Dan

PS Might have been bad plate rib.
 
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They appear to be fairly well marbled on the inside, so I would trim all about a 1/4" of the fat cap and discard instead of layering it on top.  That might have contributed to the overly greasy feel / taste.
 
Dan I like to smoke for an hour then,then put then in a pan with a bottle of beer and a bottle of BBQ sauce Braising them.

Richie
 
Plate ribs should not taste "greasy" when done.  Make sure to cook until probe tender - almost fall of the bone.  I like to smoke them without wrapping for 5-7 hours (each rack is different) until they are "really" done.  Make sure to hold/rest the racks for at least 2 hours - that way the collagen can re-distribute into the meat.  Resting seems to be where you may have gone wrong on this cook.  Rest, rest, rest!  We cook 3 bone racks here, pull the middle bone, slice down the middle and sell 1-1/2 lb. bones.  Take a look at what my friend Wayne down in Taylor, TX does with his beef ribs...(if you have Facebook)

5th Annual Houston Barbecue Festival.

Jeff

Jeff's Texas Style BBQ

Marysville, WA
 
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Hi All OK I'm going try my luck with another rack beef plate ribs tomorrow..
Last rack was greasy..Don't know "IF" I will be better off going Low N Slow or Hot N Fast..These will be going into the oven, forecast here for tomorrow is 12"-18" of the white stuff. I'll be stuck in doors all day.

So which will way be better way to render the most fat out of the plate ribs?

Thanks Dan

PS I will make sure they rest more this time!!
 
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Hi All OK I'm going try my luck with another rack beef plate ribs tomorrow..
Last rack was greasy..Don't know "IF" I will be better off going Low N Slow or Hot N Fast..These will be going into the oven, forecast here for tomorrow is 12"-18" of the white stuff. I'll be stuck in doors all day.

So which will way be better way to render the most fat out of the plate ribs?

Thanks Dan

PS I will make sure they rest more this time!!
Dan I did some ribs last week, had the kettle at 250* cooked the ribs like a brisket  200* IT Tooth pick probed like butter

Richie 
 
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Hi All The beef ribs when into the oven at 9am 250 temp. Rubbed with Montreal seasoning and World Series Of Barbecue Beef rub/Lucky Dawgs BBQ.
Thinking maybe 8 hrs at that temp?
Going to start probing at 200*, then give then a good rest, and hope for the best!!!
Dan

PS Would wrapping them render more of fat out?
 
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