Smoke-Chem BBQ
Smoking Fanatic
I finally found a source for beef plate ribs in North Idaho, and prepped a 5.6 lb, 3-bone plate for smoking. I mixed 1/4 cup of Blues Hog Beef Marinade and Injection into 1 cup of beef broth, then both injected and marinated the plate with the solution. After an hour, I blotted dry, put down a layer of Krystal Hot Sauce as a binder, a liberal coating of Kinders The Blend (SPG), and a light overcoat of additional coarse ground black pepper. Big ribs demand bold flavors!
The ribs went on the WSM at 285F. I was using hickory chunks to provide the smoke. I let them run as-is till they were done; no spritz or mop, no wrap. We had a little leftover bacon and two jalapeños in the fridge, so I made the world's smallest batch of ATBs and threw them on the smoker a couple of hours in.
After 5 1/2 hours the ribs looked great and probed tender. This was a couple of hours earlier than I had expected, and the internal temp was also a little lower than I expected at 198F, but BBQ is done when it's done. I wrapped in butcher paper, a plastic bag, beach towel, and put it in a cooler to rest for 90 minutes. They stayed nice and hot.
We served with the poppers, macaroni salad (Wife's family recipe), Cole Slaw (Mixon), and Cajun marinated shrimp. The ribs were just right. Not spicy beyond what the black pepper provided--next time I'll use a heavier binder coat of the hot sauce.
The ribs went on the WSM at 285F. I was using hickory chunks to provide the smoke. I let them run as-is till they were done; no spritz or mop, no wrap. We had a little leftover bacon and two jalapeños in the fridge, so I made the world's smallest batch of ATBs and threw them on the smoker a couple of hours in.
After 5 1/2 hours the ribs looked great and probed tender. This was a couple of hours earlier than I had expected, and the internal temp was also a little lower than I expected at 198F, but BBQ is done when it's done. I wrapped in butcher paper, a plastic bag, beach towel, and put it in a cooler to rest for 90 minutes. They stayed nice and hot.
We served with the poppers, macaroni salad (Wife's family recipe), Cole Slaw (Mixon), and Cajun marinated shrimp. The ribs were just right. Not spicy beyond what the black pepper provided--next time I'll use a heavier binder coat of the hot sauce.
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