Beef Ribs: Cooking with Zeeter

Today we are cooking beef ribs!
Supplies Needed:
1) Beef Plate Ribs
2) Kosher Salt
3) Couse Black Pepper
4) DB180 Steak & Beef (See houndhogsbbqsupply.com)
5) Wilsonshire Sauce (See houndhogsbbqsupply.com)
6) Royal Oak Lump Charcoal & Fire Starters
7) Wood Chunks
8) Butcher Paper (see link below)
9) Wagyu Beef Tallow (see link below)
We started out by trimming off the fat cap on the top so that the rub can penetrate the meat. We layered on Salt, Pepper, then DB180 Steak & Beef. Wilsonshire Sauce was our binder. Let that sweat in until it is all wet, and get it on the smoker at 275 degrees with Cherry and Oak wood chunks.
Once the bark gets to your liking (we like ours dark and crusty) wrap it in butcher paper with some Wagyu Beef Tallow.
Take it up around 200 degrees or until it's probe tender, remove from heat, rest unopened for 1 hour, and enjoy!
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[@keithcarr4133]

Brisket on a a stick!
Plate ribs look great and love the channel!

[@HoundHogsOutdoors]

Thanks Keith!

[@michealunderwood370]

That purple thermapen is sexy what did y’all spritz it with I noticed that Hotty Totty what y’all put that on lol
I really want to try some plate ribs… looks good guys great job….

[@HoundHogsOutdoors]

That was for another video we shot that day! And we just spritz with water/apple cider vinegar.
Couldn’t find my red thermapen so we used BreAnna’s!

[@G-pops-adventures]

Sqinchy!!

[@HoundHogsOutdoors]

Not sure what that means but it sounds like a compliment!