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three smoked beef ribs with fresh vegetables on platter with 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.
4.43 from 7 votes
Prep Time 1 hour 30 minutes
Cook Time 6 hours
Servings 6


  • 5 lb beef plate short ribs

Sweet + Smoky Garlic Rub

  • 2 tsp sea salt
  • 2 tsp coconut palm sugar
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 cloves garlic minced
  • 1 tbsp olive oil

Sweet + Smoky Garlic Vinaigrette

  • 2 tbsp olive oil
  • 9 tsp red wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 4 dashes Tabasco sauce
  • 1 tbsp fresh parsley


  • 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.


Calories: 552kcalCarbohydrates: 2gProtein: 52gFat: 35gSaturated Fat: 12gCholesterol: 162mgSodium: 1155mgPotassium: 991mgVitamin A: 165IUVitamin C: 1.3mgCalcium: 24mgIron: 6.2mg
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