Our pitmaster, Doug, is a huge fan of beef ribs.
Typically, he cooks the short ribs found in most supermarkets, on the Big Green Egg or the gas grill; however, since obtaining the Stump Smoker, we wanted to smoke some.
We considered buying some via “mail order.” However, we are really uncomfortable with buying such an expensive cut, without seeing what the product looks like before we buy.
JoAnn discovered a local butcher shop, specializing in “custom cuts.”
Although small, Revival Butchery provides all types of culinary proteins.
With over 20 varieties of sausage, artisan meats and custom cuts, Jeremy (owner) will find whatever you desire.
When JoAnn asks for “Fred Flintstone” size beef ribs, Jeremy did not disappoint.
What are plate ribs?
Plate ribs, aka loaded ribs, aka Fred Flintstone ribs, are cut from the lower portion of the cow’s rib cage and have a very thick layer of meat between bones.
Most supermarkets sell beef short ribs that come from under the chuck roast, from the first to the fifth rib.
These are not good for smoking, however are good for braising.
Setting Up a Stump Smoker
Of course, verify your Stump Smoker firebox is clean and old charcoal removed.
Doug always cleans out the firebox and leftover charcoal the day after a cook.
For our beef ribs, we used Basque Hardwood Charcoal, from Canada.
We have used it in the Big Green Egg and obtained a good smoke ring.
So, we used if for this rib cook.
Wait until you see the smoke ring on these beef ribs!
Once the smoker reaches 235º, it is ready for the ribs.
Prepping the Beef Ribs
If ribs are frozen when purchased, like ours, thaw in the refrigerator for three days.
On the day of the cook, remove from the refrigerator and allowed to acclimate on the countertop for about an hour.
The 5.6 lbs of ribs were very lean and required very little trimming.
We removed the very tough silver skin from the top of the ribs and the membrane from the bone side.
We treated the ribs similar to brisket, using the best rubs on the market, Oakridge Rubs.
We applied rub on both sides of the rack – and then again, just before placing them on the smoker.
Smoking the Ribs
Smoke the ribs near the top of the smoker, in the center of the rack.
Once the ribs were on the smoker for 4 hours, wrap in aluminum foil and placed back on the smoker.
This is the same procedure we do for our competition brisket.
Cook the ribs until they reach an internal temperature of 196º.
After removing the ribs from the smoker, allow them to sit and rest for approximately 15 minutes.
Finally, after resting, we open the foil, and hopefully, yours will be as beautiful as these.
Served with ranch potatoes, this is an elevated dinner and way to break in a Stump Smoker.
- 4 Russett potatoes, medium sized Allow one potato per person
- 8 Tbsp butter cut into 1 Tbsp sections
- 1/2 cup Hidden Valley Ranch Dressing
- 8 oz shredded extra-sharp cheddar cheese
- 8 slices of cooked bacon chopped to make bacon bits
- 1/4 cup fresh scallions chopped
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- Preheat oven to 350ºF.
- Peel and cut Russett potatoes into bite-size chunks. Place in a large saucepan, cover completely with water, and place on medium-high heat. Cook until boiling. Turn off. Drain.
- Place cooked potatoes in a 9 x 13 baking dish, in a single layer. Allow potatoes to cool for 20 minutes.
- Scatter the pads of butter throughout the dish, on top of the potatoes.
- Pour the ranch dressing on top of the potatoes in row formation.
- Spread salt and pepper over the potatoes.
- Distribute the shredded cheddar cheese on top of the potatoes.
- Sprinkle the bacon bits on top of the potatoes.
- Place in the oven for 15 - 20 minutes or until cheese is bubbly.
- Remove from the oven. Allow to rest for 5 minutes. Garnish with scallions and serve.