Why are they called Plate Ribs? This is WHY
Don't be mistaken, these are what beef ribs should look like! Larger than their pork counterparts, they also have more meat surrounding the bone. Pictured here is a Plate Rib, taking up the nearly the whole plate. This piece was also found at the larger end of the rack, giving a more medium rare cooking.
The recipe we used allowed for a shorter cook time but still gave great flavor! Here is our (first of many!) round of Plate Ribs.
Ribs are all about prep. Have your ingredients and cookware ready. Start with mixing your spices into a rub. Listed below is what we had in ours. The best part of a rub, is it can be made to your liking! Some prefer sweet rubs while others go for a stronger spice flavor. The brown sugar in most recipes can be substituted but helps create a good hold for all the other spices. A sugary add in helps create the delicious crisp on the outside of the meat.
1/4 cup brown sugar
1 tbsp garlic powder
1 tbsp paprika
1/2 tbsp pepper
1/2 tbsp Applewood seasoning
1/2 tbsp cayenne
2 tsp onion powder
1-2 tsp salt
After setting the oven to 275 degrees, the rub was place all over the ribs. Allowing the rub to season for 45 minutes, the next step was placing them in a roasting pan and tent with foil. Cook for 75 minutes. At the 60-minute mark, turn on the grill to medium high. When ready remove the ribs from the oven and let sit for 10 minutes, still tented.
Place ribs on the grill for 30-45 minutes. Choose your BBQ sauce and slather on ribs during the last 5-10 minutes of cook time. Allow it to slightly caramelize the outside. Once removed from the grill, let meat sit again for 10 minutes before cutting. All that's left is to enjoy!