Smoked Beef Plate Ribs with Texas Beef BBQ Rub
Few things command respect at the smoker like beef plate ribs. Known as “dino ribs” for their sheer size, this three-bone rack delivers some of the most flavorful beef you’ll ever taste. Cut from the short plate primal, they carry heavy marbling that breaks down during a long smoke, rewarding patience with melt-in-your-mouth tenderness. Cooking them low and slow with a Competition Blend of mesquite, hickory, and cherry wood builds layers of flavor — bold, earthy smoke from mesquite, deep richness from hickory, and a touch of sweetness and color from cherry. For this recipe, the ribs are seasoned with Revolution Barbecue Texas Beef BBQ Rub and spritzed with a mixture of Mexican Coke and apple cider vinegar. The result is a bark that’s smoky, peppery, and kissed with sweet tang, making these ribs a true showcase of backyard barbecue at its finest.
