Smoked Beef Plate Ribs
Slow smoked beef plate ribs
Ingredients
- 1 rack Beef plate ribs
- 1/4 cup Kosher Salt
- 1/4 cup Black pepper
- 1 tbsp Hot sauce
Instructions
- Trim the fat from the meat side of the ribs
- Remove the membrane from the bone side
- Apply a thin layer of hot sauce all over the ribs
- Season both sides with a 50/50 mix of salt and pepper. Apply an even amount all over the beef
- Smoke for at 250-275 degrees until the meat is probe tender, anywhere between 205-210 degrees internal. Approx 6-8 hours
- Wrap the ribs in pink butcher paper and rest for 1 hour in a cooler before slicing
