Since man strolled the earth on all fours he craved meat. Smoked Beef Chuck Plate Ribs are one of the best ways to satisfy that Beef craving.
These are very large, Fred Flintstone style, beef ribs. One is a meal, two or more is a statement. -jughandle
Smoked Beef Chuck Plate Ribs
- 2 lbs beef chuck ribs about 4-5 bones
- 2 Tablespoons Dijon mustard spicy with horseradish
- 6 Tablespoons Hey Grill Hey Signature Beef Seasoning or equal dry rub of your choice see below
Simple Beef Rub (Can be used in place of Beef Seasoning)
- 2 Tablespoons coarse Kosher salt
- 2 Tablespoons coarse black pepper
- 2 Tablespoons garlic powder I use McCormick's Lemon/Pepper for the whole thing.
- 1 cup white vinegar or apple cider for additional flavor, your call
- 1/4 cup hot sauce I recommend Texas Pete but use what you like.
- Preheat your smoker to 225 degrees F using a good hard wood for the smoke The author likes oak and cherry because she is from Texas, I would rather use pecan and cherry woods for these ribs.
- Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat.
- Slather the ribs on all sides with the mustard and season liberally with the beef seasoning or equal parts kosher salt, cracked black pepper, and garlic powder.
- Place the ribs on the smoker, close the lid, and smoke for 3 hours (without opening the lid!)
- After 3 hours, start spritzing the beef ribs with the beef stock. Spritz every hour.
- Continue smoking and spritzing until the internal temperature of your short ribs reads 205-210 degrees F, and the thermometer probe feels like it is sliding into the meat like it's softened butter.
- Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 30 minutes before serving.