Today, we are smoking one of my favorite cuts of meat, Prime Grade Beef Plate Ribs (commence drool).

First, I trimmed the hard fat and silver skin to taste (saved trimmings for tallow). Then used a simple hot sauce binder, with SPG rub (salt/pepper/garlic). Smoked on my Chargriller Grand Champ XD Offset Smoker at 250260ºF, until an internal temperature of 170ºF (spritz twice with beef tallow). Wrap with butcher paper or foil, until an internal temperature of 198ºF, and the carryover heat pushed the ribs to 200ºF203ºF. I rested these for only 45 minutes, but I would suggest giving them a 12 hour rest, wrapped in paper still. This will allow the meat to reabsorb all the juices that were working their way out to the surface.

Served with coleslaw and mac n' cheese. Let me know if you want those recipes as well.

Check out the grill I'm using here:
https://www.chargriller.com/products/...

Here are some products I used in this video:
Temp Probe: https://amzn.to/2RBkCDa
Charcoal Chimney: https://amzn.to/3giym03
Lump Charcoal: https://amzn.to/3akV9o7

*Affiliate links above, so if you purchase something through them I will receive a small commission, but you will not pay more for the product(s). It just helps me out!

Timestamps:
0:00 Intro
0:26 Scoring and Trimming the Beef Plate
2:21 Hot Sauce Binder, & Rub
3:22 Offset Smoker Prep
5:00 Beef Tallow
5:40 Spritz and Wrap
6:29 The Big Reveal Bite
7:25 Tips, Suggestions, & Learnings

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