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Smoked Beef Chuck Plate Ribs

by jughandle

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

5 from 1 vote
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Smoked Beef Chuck Plate Ribs

Smoked Beef Ribs are the newest (and most glorious) meat trend to hit the BBQ scene. If you follow any grilling gurus on social media, you're bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters.
Course Dinner, Main Course
Cuisine American, Texan
Keywords Smoked Beef Chuck Plate Ribs
Protein Beef
Cooking Method Smoker
Hot/Cold Dish Either
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 45 minutes
Servings 4 servings

What You Will Need:

The Beef
  • 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.
Rib Spritz
  • 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.

Equipment Needed:

  • smoker
  • fruit wood


  • 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.


Nutrition Facts
Smoked Beef Chuck Plate Ribs
Amount Per Serving (1 rib)
Calories 325 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 98mg33%
Sodium 4082mg177%
Potassium 711mg20%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 41IU1%
Vitamin C 11mg13%
Calcium 38mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Cuts of Meat From The Cow


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