Plate Ribs on the Smoker
Plate Ribs are an under-rated cut. These plate ribs are packed full of meat. Throw some Back Forty Ribs on the smoker and you will not be disappointed.
Defrost the ribs. A couple of hours before putting ribs on the grill or smoker be sure to season the ribs and place them back into the refrigerator until you are ready to start. Season ribs how you like.
We recommend:
Extra Virgin Olive Oil first followed by
Lawry’s Seasoned Salt
Onion Powder
One tsp paprika
Garlic Powder
Black Pepper
Slow smoke on the grill at 225 degrees for about six hours until they reach an internal temperature of 225 degrees.
TIP - Lay tin foil down on the grill and place ribs on the foil. In the final couple of hours of grilling wrap the ribs to lock in that moisture and flavor. Once off the grill allow a rest time of 15 minutes in the foil before serving.
We use a green mountain grill. Cooking times may vary a little depending on type of grill.