Smoked Beef Plate Ribs with Chimichurri

Name: Smoked Beef Plate Ribs with Chimichurri
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 3
Ingredients: 1 rack beef plate ribs; 2 tbsp seasoned salt; 2 tbsp coarse ground black pepper; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano, finely chopped (dried oregano is fine); 3 clove garlic, minced; ⅓ cup olive oil; 2 tbsp red wine vinegar; ½ tsp crushed red pepper flakes (optional); 1 tsp salt

by Jake · 9/1/2026

Prep: 30 min · Cook: 8 hours

Dinner

No ratings yetLog in to rate this recipe

Ingredients

Serves

Ribs

1 rack beef plate ribs
2 tbsp seasoned salt
2 tbsp coarse ground black pepper

Chimichurri

1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped (dried oregano is fine)
3 clove garlic, minced
⅓ cup olive oil
2 tbsp red wine vinegar
½ tsp crushed red pepper flakes (optional)
1 tsp salt

Steps

Ribs

Pat the ribs dry. Leave the membrane on the bone side intact, but score it in a crosshatch pattern with a sharp knife — this helps render fat and lets seasoning and smoke penetrate without the membrane curling or blocking bark formation. Season generously with seasoned salt and pepper. Let sit uncovered in the fridge at least 1 hour, ideally overnight.
Preheat smoker to 250°F. Place ribs bone-side down and smoke until internal temp hits 200-205°F, about 6-8 hours depending on size — you're looking for probe-tender, not just temperature.
Wrap in butcher paper or foil and rest at least 45 minutes (a cooler works well) before slicing.

Chimichurri

Combine parsley, oregano, garlic, red pepper flakes, vinegar, and salt in a bowl. Slowly whisk in the olive oil until emulsified. Let sit 15-20 minutes for flavors to meld.
Slice between the bones into individual portions, spoon chimichurri generously over the top, and serve immediately.

Comments

No comments yet — be the first!