• Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    Going to smoke some beef plate ribs this weekend for the first time, does anyone have any tips or tricks for cooking these bad boys?

  • Team Blue Admin Walton's Employee Power User

    Tex_77 I’d still use the basic 3-2-1 method where you smoke them for 3 hours then pull and wrap them in foil and cook for 2 hours with butter and brown sugar and then toss on the smoker for 45 minutes to an hour to make them a little crispy again. I don’t know if you have seen this or not be we have a Rib Recipe that sure serve you well. If it is not too late I would highly recommend you get some sort of marinade for them that contains phosphates as that will increase the juiciness really well. My favorite is the Soluble Pa’s Black Bul or if you dont have an injector then Pa’s Black Bull Marinade will work as well. I just think marinating them gives a better result than using a bbq sauce.

    If it is too late for you then I would still go with the 3-2-1 method and use your BBQ sauce. Let us know how they turn out!

  • I prefer the Texas crust methode. If you bought cryovac ribs, take them out tonight and dry them off with a paper towel. Do NOT rinse or wash them off in the sink, all you are doing is spreading bacteria all over your kitchen. Season liberally with kosher salt, set the ribs on a rack and place them in the refrigerator overnight. In the morning, while you are getting your cooker going for indirect cooking, season your ribs with black pepper. Set your cooker for 225 F and smoke for about four hours. When you have the color you are looking for, take the ribs off your cooker and wrap in either aluminum foil or butchers paper. Place them back on the cooker, and increase your heat to 300 F with no smoke. After 2-3 hours insert the probe on your instant read thermometer to feel how easy it is to push through the meat. If it feels like you are pushing through creamy peanut butter, they are done. Your temperature might be between 205-210 F, but you are looking for tenderness. If they are tender, take them off the smoker, and place them, still in their wrapper, in a towel that you then put into a cooler (no ice please) (faux chambreaux) for 1-2 hours, if possible, but at least for 30 minutes. Take out and enjoy.

  • Team Orange Power User Veteran

    Beef plate and cryovac ribs? Sorry, never heard of those before. Can someone explain? Thanks.

  • Team Blue Admin Walton's Employee Power User

    PapaSop Cryovac basically means vacuum sealed. Plate just refers to the section of ribs they were taken from. Hmmm that’s got me thinking about making a meat processing glossary that we could update when things like this come up?

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    Jonathon I went with the conventional Texas Style beef ribs. I dry brined them for 48 hours with kosher salt.
    Then rubbed them down with Meathead’s Big Bad Beef Rub.
    Then I put them on my Traeger on smoke for 3 hours, then raised the temp to 225 for 3 hours, then wrapped in butcher paper for the remainder of the cook, and cooked them until they hit 200, I did bump the temp up to 250 for about the last hour to the beat the storms.
    They turned out perfectly tender and were delicious.

  • Team Blue Admin Walton's Employee Power User

    Tex_77 That last picture is a thing of complete and utter beauty! At some point Id recommend you try using Pa’s Black Bull on ribs just to see what you think, I LOVE it on ribs and while it can be a little tough to inject it is incredible. Do you have an instagram handle you want me to tie this to as I am absolutely going to post this!

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    Jonathon I do have Instagram, but rarely use it, ryan_j83. Feel free to post away with it.

  • Team Blue

    Tex_77 said in Beef Plate Ribs:

    Omergosh…those look amazing!

  • Those look like they tasted WONDERFUL!!! Good job. After you wrap your meat, you can run the temp of your cooker up to 300 F to expedite the cook. But what you did was just great. That is what I love about Bar-B-Que; if what you do works, its great. The smoke ring is just phenomenal, and they just look moist and tender as all get out. I could just eat my monitor! LOL.

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics