Beef Plate Ribs

See the video here!

Looking for a great way to get some real beef taste in a hearty, but inexpensive, cut of meat. Try these beef plate ribs. The cut comes from the chuck and is the section just above the short ribs. It's meaty and full of flavor. Also very easy to prepare.

1 rack, three bones, Beef Plate Ribs  (approx. 6-9 pounds)

1/2 cup coarse ground black pepper

1/4 cup Kosher salt

2 cups beef broth

Sprinkle, liberally with the salt and black pepper mixture coating lightly over all sides.  Pre-heat your smoker to 275°.  I smoked these in my CharGriller offset smoker using post oak. 

Place the ribs on the rack and smoke for 7 hours at 275°. Mist about every 2 hours with some beef broth in a spray bottle.

At the end of the 7 hours remove from the smoker and allow to rest for 30 minutes to an hour. Cut and serve.

Simple as that and a delicious meal for all of the beef fans out there.