Smoked Beef Plate Ribs with Smoked Homemade BBQ Sauce

Cook Time

480 mins

Cooking Method






Prep Time

15 mins




1 1/3 cup Apple Cider Vinegar

4 lbs Beef Plate Ribs

1/3 cup Beef Stock

1/2 tsp Black Pepper

1/4 tsp Cayenne Pepper

4 Garlic Cloves, peeled and smashed

2 tbsp Honey

1/2 tsp Kosher Salt

1/4 cup Molasses

tbsp Olive Oil

2 tsp Paprika

TT Pit Boss Beef and Brisket Rub

1 tbsp Spicy Brown Mustard

2 lbs Tomato, Cubed

1 White Onion, quartered

Cooking Instructions

These epic dinosaur-sized Smoked Beef Plate ribs will be a showstopper at your next BBQ. Beef plate ribs are cut from the lower portion of the rib cage and have a nice layer of fat-laced meat on top. Made famous in Lockhart, TX, you can get the same experience on your Pit Boss Platinum Series Lockhart grill. Our beef ribs are seasoned with Beef Brisket Rub, injected with beef stock for extra moisture and flavor, then slow smoked until the meat is melt-in-the-mouth tender. To top it off, glaze it in a Smoked Homemade BBQ Sauce, filled with smoked tomatoes and onions, molasses and honey for a truly mouthwatering experience.  

What are Beef Plate Ribs? 

If you’ve ever seen a travel show where the host stopped at a Mid Texas BBQ restaurant and was eating enormous beef ribs, then they were served Beef Plate Ribs. They are harder to find than grocery store style short ribs or beef back ribs, but trust us, they are worth the hunt.  

Plate ribs are from ribs 6, 7, and 8. These are cut just below the ribeye area. The meat contains a delicious ratio of fat and collagen that breaks down as it smokes low and slow on the pellet grill. The result is the meat is rendered extremely tender and pulls apart very easily.  

Wood Pellet Recommendation 

If you want savory and sweet flavors, then go with the Competition Blend Wood Pellets. However for an extra kick of spice, try our Pit Boss Mesquite Hardwood Pellets

Note: This recipe uses Pit Boss Beef & Brisket Rub. 

  1. Fire up your Pit Boss Platinum Series Lockhart Grill and set it to Smoke. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Prep ribs: remove the top portion of the fat cap from the rib rack. Rub with mustard, then season with Beef Brisket rub.  Inject beef stock in meat, in between bones, and along sides. 
  3. Place the rib rack in the center of the grill, making sure the sear slide is closed. Increase the temperature to 250°F. Smoke ribs for 3 hours.
  4. Meanwhile, prepare the BBQ sauce: line a sheet tray with foil and place tomatoes, onion, and garlic on top. Drizzle with olive oil, then season with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Transfer to the smoke cabinet for 2 hours.
  5. Place a quart mixture of apple cider vinegar and water in a grill-safe pan. Move the rib rack to the right side of the grill, then place the other pan in the middle. Increase temperature to 275°F.
  6. Remove tomatoes for the smoke cabinet and place in a blender. Add paprika, cayenne, ¼ teaspoon of salt, ¼ teaspoon of black pepper, 1/3 cup apple cider vinegar, molasses, and honey. Blend until smooth and no lumps remain. Transfer sauce to a cast iron pan and place on grill. Simmer sauce for 1 hour, stirring occasionally, while the ribs continue to cook. When sauce is done, spoon sauce over ribs, then remove remaining sauce to serve when ribs are done.
  7. Continue to cook ribs an additional 2-3 hours, or until internal temperature reaches 204°F, and a metal skewer goes through like butter.

Special Tools

  • Aluminum Foil
  • Baking Pan
  • Blender or Food Processor
  • Cast Iron Pan
  • Meat Injector
  • Sheet Tray
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

Can’t find plate ribs in your area? Look for chuck ribs instead.

Diet Info

  • Flexible Dieting

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