Texas-Style Beef Plate Ribs
Beef plate ribs come from the belly area of the cow and with their high fat content are the ideal ribs for Texas BBQ. The intense smoke flavor of post oak is inseparably linked to this classic and gives the meat its characteristic depth. Simple 50/50 salt and pepper rub in the style of legendary Texas BBQ joints.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Trim excess fat on the meat side to about 6 mm. Remove silver skin. Brush with beef tallow as a binder. Generously coat all sides with the 50/50 salt and pepper mix.
Smoking
8-10 hoursRegulate smoker with post oak wood to a constant 125-135 °C. Place ribs bone side down. Maintain a consistent thin blue smoke. Observe every 90 minutes but do not open.
Bark Check & Finish
1-2 hoursAfter 8 hours, perform the toothpick test every 30 minutes. When no resistance is felt the ribs are done. Internal temperature should be 95-98 °C. No foil needed.
Resting
30-60 min.Wrap ribs in butcher paper and rest in a thermal box for 30-60 minutes. This is crucial for juice redistribution. When sliced, fat and juice should run from the meat.
Pro Tip
Use only butcher quality: 3 bones per piece is ideal. Plate ribs often have more fat than short ribs – this renders completely during the long cooking process. Franklin BBQ in Austin is the gold standard for this cut.
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