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.
Low and Slow Beef Plate Ribs with Texas Beef BBQ Rub
3
30 minutes
11 hours
1260
American
Main Dish
Beef plate ribs are often called the brisket-on-a-bone, and for good reason. They take time, patience, and steady heat, but the reward is a towering rib with deep smoke, rich beefiness, and a bark that rivals the best brisket. Smoking at 250 degrees with a Competition Blend of mesquite, hickory, and cherry wood creates the perfect balance of bold smoke, savory depth, and subtle fruitwood sweetness. The spritz of Mexican Coke and apple cider vinegar keeps the meat tender and layers in a sweet-and-tangy finish. When the ribs are finally rested and sliced, each bone is its own feast — smoky, juicy, and unforgettable.
Ingredients
For the Ribs
- 1 rack beef plate ribs (3 bones, about 6–8 pounds)
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons yellow mustard (binder)
For the Spritz
- 1 cup Mexican Coke (or any cola made with real cane sugar)
- 1/4 cup apple cider vinegar
Directions
- Season the Ribs: Trim excess fat and silver skin from the ribs. Rub a thin layer of yellow mustard evenly over the ribs as a binder. Coat thoroughly with Texas Beef BBQ Rub and let them rest at room temperature while the smoker preheats.
- Preheat the Smoker: Set the smoker to 250 degrees using a Competition Blend of mesquite, hickory, and cherry wood.
- Smoke the Ribs: Place the ribs bone side down on the smoker. Let them smoke undisturbed for the first 2 hours.
- Spritz the Ribs: At the 2-hour mark, combine the Mexican Coke and apple cider vinegar in a spray bottle. Lightly spritz the ribs. Continue spritzing every hour until the ribs reach an internal temperature of 203 degrees, about 8 to 10 hours.
- Rest the Ribs: Once probe tender, remove the ribs from the smoker. Wrap tightly in butcher paper and rest in a cooler for 1 to 2 hours.
- Serve: Slice between the bones, with each rib serving as its own portion.
