Massive plate ribs with a peppery bark smoked until the meat trembles on the bone — the most impressive thing you can pull off a smoker.
Preparación
15 min
Cocción
420 min
Total
480 min
Porciones
4
Dificultad
Difícil
Ingredientes
Rub
Ribs
Instrucciones
Trim
Remove the membrane from the bone side. Trim any hard fat deposits but leave the heavy fat cap on top — it will render and baste the meat throughout the cook.
Season
Apply a thin coat of yellow mustard. Mix coarse pepper, salt, and garlic powder. Apply a heavy, even coat. Texas-style means keeping it simple — no sugar, no complex rubs.
Set smoker
Preheat smoker to 250-275°F with post oak or oak splits. These ribs benefit from a bold smoke flavor that stands up to the rich, beefy meat.
Consejo del chef: If using a pellet grill, add a smoke tube with oak pellets for extra smoke flavor.
Smoke meat side up
Place ribs bone side down on the smoker. Smoke for 4-5 hours until the bark is dark and firm and internal temperature is around 170°F. Spritz with a 50/50 mix of water and apple cider vinegar every hour after hour 3.
Wrap or push through
For a softer bark, wrap in butcher paper and continue cooking. For a firmer bark, leave unwrapped. Cook until internal temperature reaches 203-207°F and a probe slides in with almost no resistance, about 2-3 more hours.
Rest
Keep wrapped (or wrap if unwrapped) and rest in a cooler for at least 45 minutes, up to 2 hours. This is essential for the juices to redistribute throughout the meat.
Cut and serve
Slice between each bone to separate. The meat should tremble and jiggle when you handle the rib. Serve immediately on butcher paper.
Sugerencias para servir
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Pit Boss Grills
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