- 1 rack, three bones, Beef Plate Ribs (approx. 2.7-4 kilograms)
- ½ Cup coarse ground black pepper
- ¼ Cup Kosher salt
- 2 Cups beef broth
Looking for a great way to get some real beef taste in a hearty, but inexpensive, cut of meat? Try these beef plate ribs. The cut comes from the chuck and is the section just above the short ribs. It’s meaty and full of flavour. Also, very easy to prepare.
- Sprinkle liberally with the salt and black pepper mixture, coating lightly over all sides.
- Pre-heat your grill to 135 °C.
- Place the ribs on the top rack and smoke for 6 hours at 135 °C.
- Mist about every 2 hours with some beef broth in a spray bottle.
- At the end of the 6 hours remove from the smoker and allow to rest for 30 minutes to an hour, then cut and serve.