Smoked Beef Plate Ribs on the Ninja FlexFlame

Really impress your guests by smoking beef plate ribs on your Ninja FlexFlame. These dino bones will melt-in-your-mouth.

What are beef plate ribs?

These massive beef ribs are often referred to as dinosaur ribs because the large bones are around 6-8 inches long and 2 inches wide. Like tomahawk steaks, they are super trendy on the internet, because their size is just so impressive.

The rib meat is full of marbling because it comes from the plate primal (or belly) of a cow. When smoked slow and low, the meat melts in your mouth like butter.

Beef plate ribs are short ribs, but they are different from the shorter 3-4-inch long English-cut short ribs. Those come from the rib or chuck primal on the cow. Those smoked short ribs still taste amazing, but they’re just not as sexy as these big bones.

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Ingredients

• Beef Plate Ribs: Be sure to look for plate short ribs. These are short ribs cut from the belly of the cow. You may have to special order them online or from your local grocery store. I buy mine from Snake River Farms. If you use code GIRLSCANGRILL, you’ll save 10%.
• Olive Oil: This is used to make the wet rub. You can also use avocado oil or canola oil.
• Fresh Garlic
• Girls Can Grill Brisket Rub: This creates the perfect bark and is used in both the wet rub and dry rub.

See the full recipe card above for servings and a full list of ingredients.

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How to cook beef ribs on a Ninja FlexFlame

1. STEP ONE: Using a sharp knife, trim away any excess fat on the top of the ribs.

2. STEP TWO: In a small bowl, combine the olive oil, garlic and Brisket Rub. Spread that all over the top and sides of the ribs. Season the top with a medium coat of Brisket Rub. 

3. STEP THREE: Ignite the burners. Set the FlexFlame to Low & Slow and the temperature to 250F. Add wood pellets and push the Woodfire Technology button. 

4. STEP FOUR: Place the seasoned ribs on the center of the grill and smoke until the internal temperature reaches 205F degrees. This will take 5-6 hours. 

PRO TIP: I use a Thermapen ONE digital meat thermometer to measure the internal temperature of the meat. 

5. STEP FIVE: Remove from the grill and let rest for 15-20 minutes.

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How to serve beef plate ribs

One of the best things about serving beef ribs is the presentation. I like to lay them out on a sheet of butcher paper and slice them in front of guests.

There’s always one guest who wants to take a bit out of the big dinosaur bone.

To create single-size servings, run your knife under the meat, above the bone to remove the slab of beef. Then, slice each hunk of meat into 1/4-inch thick slices.

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Storage

Leftover smoked beef rib meat can be stored in an airtight container in the refrigerator for 3-4 days. Leftover meat can also be frozen for up to six months.

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