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
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.
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.
Note: This recipe uses Pit Boss Beef & Brisket Rub.
Can’t find plate ribs in your area? Look for chuck ribs instead.