Due to An Unusually High Volume of Calls and Orders, Customer Service Response Times and Order Shipping is Longer Than Usual

Akorn Dino Beef Plate Ribs

Prep Time: 20 Min | Cook Time: 5 Hours Min

Ingredients

  • 1
    Beef Plate Ribs
  • 2
    Mustard
  • 3
    Loot N’ Booty What’s Your Beef Rub
  • 4
    50/50 Coarse Salt & Coarse Pepper
  • 5
    Akorn® Kamado Charcoal Grill
  • 6
    Smokin’ Stone & Drip Pan
  • 7
    Fogo Premium Lump Charcoal & Mesquite Wood Chunks
  • 8
    Char-Griller Grills Remote Thermometer
  • 9
    Butcher Paper
  • 10
    Apple Juice With Spritzer

Smoked Beef Ribs are full of flavor and are easy to make.

Instructions

  1. 6 pounds beef plate bone ribs (3 bones): Trim fat and silver skin from the top and bottom.
  2. Apply mustard to all the sides.
  3. Season all sides of the meat with Loot N’ Booty What’s Your Beef Rub and 50/50 Coarse Salt & Coarse Pepper.
  4. Tip: Allow ribs to get to room temperature prior to smoking. This allows the seasonings to sweat and absorb into the meat and meat to start smoking faster.
  5. Prep Akorn Kamado Charcoal Grill, Smokin’ Stone & drip pan filled with water.
  6. Preheat Akorn Kamado & Smoke at temperature 250°: used Fogo Premium Lump Charcoal & Mesquite Wood Chunks.
  7. Tip: remember to use your Char-Griller Grills Remote Thermometer to take the guess work out your cooking.
  8. Spritz with apple juice every 45 minutes during the smoking process and rotate the ribs each time.
  9. Place ribs in Akorn Kamado and smoke until internal temperature 170° is met, roughly takes 4-5 hours.
  10. Tip: while smoking if a spot on the meat is getting too much char, place a small piece of foil covering the spot to help prevent that spot from burning/drying out.
  11. Wrap with peach/butcher paper and apple juice once internal temperature 170° is met.
  12. Place back in the Akorn Kamado and cook until internal temperature 199° is met, roughly takes one-two hours.
  13. Remove from the smoker and allow to rest in a cooler covered with a towel/blanket for 1-2 hours.
  14. Remove, slice and enjoy!

Print Recipe