Smoked Beef Plate Short Ribs
These smoked beef plate short ribs are the perfect cut for your smoker. Meaty, well-marbled, and rich with beefy flavor, they’re cooked until perfectly tender with a deep bark and incredible fat render.
Equipment
- Smoker (pellet, offset, kamado, etc.)
- Digital thermometer
- Sharp boning knife
- 10-12 inch Slicing knife
- cutting board
Ingredients
- 6-8 lbs. beef short plate ribs
- 2 T Worcestershire sauce plus more as needed
- Favorite BBQ rub to taste
Instructions
- Preheat the smoker to 275 degrees. Meanwhile, Trim the ribs of any excess fat. Next, trim down the corners and discard any waste (this will prevent them from crisping up).
- Slather the ribs with the Worcestershire sauce to act as a binder, then liberally apply the rub to all sides, making sure to coat thoroughly. Let the short ribs to sit for about 15-30 minutes to allow the rub to adhere.
- Once the smoker has come up to the desired temperature, add the short ribs. Allow the short ribs to smoke for 6-7 hours (start to check the internal temperature after about 3 hours). Once the internal temperature hits about 203 degrees and is probe tender, remove the short ribs and shut down the smoker. Allow the short ribs to rest for at least an hour, then slice and serve. Enjoy!
Notes
I did not spritz or wrap the short ribs during this cook. Both of these methods can be used, but I achieved a solid bark and juicy end product without doing either of these things.