– Kosher salt – Course ground black pepper – Garlic powder – Beef Plate Ribs – Apple cider vinegar-based mop
" These were amazing and so fun to eat, and that chimichurri, well, I want to put it on everything! Another amazing recipe! -- Jennifer
Prepare the beef plate ribs by taking them out of the packaging and drying them. Combine spices in a bowl and generously rub them all over the ribs to coat both sides with the SPG blend. Allow the ribs to rest for an hour before proceeding.
Prepare the grill by placing 20 charcoal briquettes in a chimney starter over a fire starter. Heat the briquettes for 15 minutes until 70% are covered in ash. Arrange the coals at the grill's bottom, add wood chunks and some fresh briquettes on top.
Smoke beef ribs in a covered smoker at 225 - 250°F, adjusting heat as necessary. When ribs hit 165 - 170°F, mop, wrap, and return to grill. Cook until internal temperature hits 210°F, about 7 ½ to 10 ½ hours.