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?

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.

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