Slowly-Smoked Australian Grassfed Beef Plate Ribs


  • 4-5 pound rack of Australian grassfed beef plate ribs
  • Hot sauce, homemade or store-bought
  • Granulated garlic powder
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 tablespoon brown sugar
  • 2-3 Oak wood chunks, soaked in water for 1 hour
  • 1 cheap lager beer
  • Barbecue sauce, homemade or store-bought
  • Fresh parsley, to garnish


  • Preparation: Before smoking, remove ribs from refrigeration and using a chef’s knife, trim the meat-side fat cap if still present, but leave underside silver skin in tact. Pat the rack dry with paper towel, brush entire surface with thin layer of hot sauce and aggressively season with garlic, salt and pepper, to taste. Rest covered until near room temperature.
  • Preheat the Smoker: Meanwhile, preheat off-set smoker (or grill positioned for indirect cooking) to 275°F. Insert a full pan of hot water and toss pre-soaked oak wood chunks over the heat source. Commence the cook when temperatures level and the dark, billowing smoke thins and turns blueish in hue. 
  • Smoking the Beef Ribs: Place ribs into smoker and lay bone-side down (if cooking on a traditional grill, set over the indirectly-heated grill gates). Cook with lid closed, for approximately 3 hours, intermittently rotating and spritz ribs with beer throughout the cook, beginning after the first hour.
  • Braising the Beef Ribs: Remove ribs from smoker and wrap tightly in a double-layer of tin foil. But, before sealing the tin foil tightly, pour half a beer into the bottom of the foil. Place wrapped ribs back into the smoker for another 3 hours untouched, until the internal temperature reaches 195-200F. Unwrap the ribs, discard the foil and juices, and place ribs directly on the smoker grates. Over the final 15-20 minutes of cooking, brush one caramelized layer of barbecue sauce upon another over the ribs until the internal temperature reaches 205F and a probe moves through the meat like butter.
  • Resting the Beef Ribs: Remove ribs from the grill and slather one final time with sauce. Tent with tin foil and place in a styrofoam cooler to rest for 30-45 minutes before carving.
  • Plating: Slice ribs length-wise between the bones and serve individually or family-style. Finish with a simple garnish of fresh chopped herbs, plate alongside your favorite fixins’ and pair with ice cold beverage. Cheers!