Beef plate short ribs are the meatiest, beefiest ribs you can get. They’re like brisket on a stick.
These massive ribs are often referred to as dinosaur bones. They are full of marbling. When smoked smoked slow and low, the meat melts in your mouth like butter.
Next to the hunk of beef, the vinaigrette in this recipe is a true showstopper. It’s accented with the same rub used on the meat, but the pop of acid cuts through the fat, making every last bite unforgettable.
For a beautiful presentation, serve atop a charred salad. Toss kale stems, cherry tomatoes and padrón peppers with olive oil, salt and pepper. Grill over direct heat, spritzing with apple cider vinegar. Grill until charred.
For another side, add sweet potatoes to the smoker an hour before the ribs are complete.
These ribs are great with a big, robust red wine.
Sweet + Smoky Beef Plate Short Ribs
Beef plate short ribs are the meatiest, beefiest ribs you can get. They're like brisket on a stick. The vinaigrette in this recipe is accented with the same rub used on the meat. Its pop of acid cuts through the fat, making every last bite unforgettable.
Combine the rub ingredients. Reserve 1 teaspoon in a small bowl. In that small bowl, whisk in all of the vinaigrette ingredients except for the parsley and set aside.
Rub the plate short ribs with the remaining rub. Let rest at room temperature for 1 hour.
Heat the smoker to 250-275F degrees. Place the ribs on the smoker and smoke, spritzing every hour with apple cider vinegar, until they reach an internal temperature of 203F degrees, about 6 hours. Remove from the smoker. Wrap in foil, and let rest for 30 minutes.
Just before serving, whisk the parsley into the vinaigrette. Slice the ribs and drizzle with the dressing.
You can use kosher salt, instead of sea salt and white or brown sugar in place of the coconut palm sugar.