5 Expert Tips for the Most Delicious beef plate ribs
Struggling with tough ribs? Fix it fast with proven beef plate ribs techniques for juicy, fall-apart results. Try.
Ingredients
- Beef plate ribs 3–4 bones
- Coarse sea salt
- Freshly cracked black pepper
- Smoked paprika
- Garlic powder or fresh crushed garlic
- Olive oil or beef tallow
- Optional
- Brown sugar a pinch
- Chili flakes or cayenne
- Mustard binder
Instructions
Step 1: Season With Intent
- Start by patting the beef plate ribs completely dry. Coat them with olive oil or tallow, then apply salt and pepper generously, followed by your spices.
Step 2: Rest and Absorb
- Set the seasoned ribs aside at room temperature for 30–45 minutes. This pause isn’t wasted time. To put it simply: the meat relaxes, the seasoning settles, and flavor digs in deeper.
Step 3: Choose Your Heat
- Preheat your oven or smoker to 275°F. Low heat is non-negotiable. Make no mistake about it, rushing beef plate ribs only leads to disappointment.
Step 4: Cook Low and Slow
- Place the ribs bone-side down and let them cook undisturbed. Cover loosely if using an oven. You’re building tenderness here. Trust me on this one
Step 5: Check for Tenderness
- After about three hours, slide a knife into the meat. It should glide in easily. Temperature helps, but feel tells the real story.
Step 6: Optional Finish
- Uncover and increase heat briefly to set the bark. Watch closely. The point I’m trying to make is this: finish strong, not careless.
Notes
Nutritional Information
- Calories: 650
- Protein: 45g
- Fat: 50g
- Iron: 25% daily value
- Zinc: high — supports immunity