Beef Plate Ribs

Bre and Brad show off all the smoke and sizzle that won them Second Place at the 34th Annual Jack Daniel’s World Championship Invitational Barbecue! 🏆🍖

Ingredients:

1 Package of Beef Plate Ribs (sometimes called Dino Ribs)

2 Aluminum Baking Pans

Smoke ’n Magic Rib Rub

JDQ Spicy BBQ Rub

Spray Butter

Better Than Bouillon, Roasted Beef Base

Butcher Paper

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Instructions

• Trim your plate ribs
  • From the top section of your meat trim all of the fat off of the top, including the layer of silver skin right beneath it. You want to see only meat once you’re finished. On the bottom you’re going to leave the membrane alone as this will help hold the ribs together while cooking and won’t affect the finished product.
  • Pro tip: You can save a little bit of the good fat to throw on your smoker to render and add on top later.
  • Remember to use sharp knives as they’re always safer and these ribs in particular have a thicker silver skin (membrane) than your average rib.
• Season
  • Place your rib racks in an aluminum pan to season
  • Apply a medium to heavy coat of Smoke’n Magic Rib Rub to the top and sides of your ribs.
  •  Apply a light to medium cot of Joshua DeWitt’s JDQ Spicy BBQ Rub
  • Let the seasoning set in for 30-45 minutes. You want them to achieve a wet look to them. If you don’t have the time to wait, you can always mist them with a spray bottle and pat, but never rub the rub in.
• Cook
  • Set your smoker to 300° and place the thicker side of your ribs toward the back of the smoker plus a small aluminum container with your “good” fat if you decided to set some aside, and cook for 4-5 hours. 
  • At about the three hour mark you want to check your ribs and add additional Smoke ’n Magic Rib Rub to spots that look like they may need extra or that may have moved off from the cooking process.
    • Next, rotate your ribs so that the bones are now facing the front of your smoker.
    • Spray your ribs liberally with butter to keep them moist.
  • Continue cooking until the internal temperature is about 210°
• Wrap
  • Lay out enough Butcher Paper to wrap your ribs in
  • Take warmed beef stock and evenly distribute the moisture onto the paper.
  • Place meat side down, roll twice down the length of the paper, then roll in the sides, until you have almost a burrito shape! Place inside a foil pan to contain any juices, then place in an insulated grocery bag, or a cooler for two hours to rest.

There’s a reason this won us second place! We let the beef speak for itself. This simple recipe will dazzle your friends, neighbors, and your tastebuds!

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