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Rodeo Beef Plate Ribs

These epic dinosaur-sized Smoked Beef Plate ribs are real showstoppers. Cut from the lower portion of the rib cage, beef plate ribs have a nice layer of fat-laced meat on top that renders down during smoking for a real melt-in-your-mouth experience. We coated these bad boys in our smoky Texas-style Rodeo Rub, specifically made to enhance those big beefy flavors. 

Rodeo Beef Plate Ribs

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 6 hours
Serves: 4


5 lb. 

Beef Plate Rib Rack
3/4 cup Texas Rodeo Rub
3 cups Water
1 cup Apple Cider Vinegar



  1. Preheat grill or smoker to 250° F.

  2. Remove the top portion of the fat cap from the rib rack. Season rib rack with TX Rodeo.

  3. Transfer ribs to the grill and smoke for 3 hours. Add additional TX Rodeo Rub as needed. 

  4. Place a quart mixture of apple cider vinegar and water in a grill-safe pan then place on the grill beside the rib rack. Increase temperature to 275° F. Continue to cook ribs an additional 2 to 3 hours, or until internal temperature reaches 204° F, and a metal skewer goes through like butter.

  5. Remove the rib rack from the grill, place on a cutting board, and tent with foil.  Allow ribs to rest for 30 minutes, then slice and serve warm.

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