Smoked Beef Plate Ribs

Name: Smoked Beef Plate Ribs
Total time: 420 min
Ingredients: 32 oz Beef broth; 2 tbsp Pickle juice; 2 tbsp Soy sauce; 2 tbsp Worcestershire sauce; 3–4 + ¼ cups + 2 tbsp Beef; ¼ cups Killer Hogs AP Rub

By HowToBBQRight · 420 min

Ingredients

Beef broth32 oz
Pickle juice2 tbsp
Soy sauce2 tbsp
Worcestershire sauce2 tbsp
Beef3–4 + ¼ cups + 2 tbsp
Killer Hogs AP Rub¼ cups

Instructions

Trim the thick fat on top of each slab down to about 1/4 inch and remove any sinew.
Season each slab with AP rub, beef rub and steak rub, one layer after another.
Heat the smoker to 250°F with indirect heat. Once it is at temperature, place hickory and pecan chunks directly on the hot coals.
Smoke the ribs on the grate for 1.5 hours.
Mix the beef broth, dill pickle juice, soy sauce and Worcestershire sauce in a spray bottle and spritz the ribs.
Spritz every 60 minutes until the internal temperature reaches 175-180°F. Then wrap the ribs in butcher paper, return them to the smoker, and cook until the internal temperature reaches 202°F and a probe slides in with almost no resistance.
Rest the ribs in a dry cooler for 1 hour, then cut them into individual bone sections to serve.

Summarized from HowToBBQRight's video. Watch it for the details.

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