In this article, you will discover the ultimate guide to smoking boneless beef plate ribs on a Weber Kettle grill. Whether you are a beginner or an experienced pitmaster, this step-by-step tutorial will teach you everything you need to know to cook tender and juicy ribs that melt in your mouth. From selecting the right cut of meat to mastering the perfect smoking technique, our tips and tricks will make sure you grill the most delicious beef ribs that will impress your family and guests.

Introduction

Are you a fan of tender and juicy beef? Do you enjoy cooking and experimenting with flavors from around the world? If so, you’re in for a treat with this cooking tutorial from Cooking with Ry. In this article, we’ll take a closer look at how to smoke boneless beef plate ribs on a Weber Kettle, using a delicious Mediterranean rub to enhance the flavor. But that’s not all – we’ll also learn how to make tzatziki sauce from scratch, using Greek yogurt, cucumber, garlic, mint, lemon zest, and olive oil. And if you’re interested in trying out the Wagyu beef used in this recipe, you can use the coupon code CWR for a discount on your purchase from Wodagyu. Ready to get started? Let’s dive in!

Materials Needed

Before we begin, let’s take a quick inventory of the materials you’ll need to make this recipe:

• Weber Kettle grill
• Slow and sear setup
• Charcoal and wood chunks (we recommend hickory or oak)
• Maverick thermometer
• Boneless beef plate ribs (Wagyu beef from Wodagyu recommended)
• Mediterranean rub (recipe follows)
• Greek yogurt
• Cucumber
• Garlic
• Mint
• Lemon zest
• Olive oil
• Pita bread

Instructions

Now that we have everything we need, it’s time to start cooking!

Step 1: Prepare the Weber Kettle

First, we’ll need to set up our grill for indirect heat. This means that the charcoal and wood will be on one side of the grill, while the meat will be on the other side. To do this, we’ll use the slow and sear setup. Fill the slow and sear with charcoal, and add a few wood chunks for smoke flavor. Light the charcoal and let it burn until it’s covered with ash. Then, adjust the vents on the Weber Kettle to achieve a temperature of around 250-275°F.

Step 2: Season the Beef Plate Ribs

While the grill is heating up, we’ll prepare the Mediterranean rub. Mix together the following ingredients:

• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons ground cumin
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

Rub this mixture all over the beef plate ribs, making sure to coat them evenly.

Step 3: Smoke the Beef Plate Ribs

Once the grill is at the desired temperature, place the beef plate ribs on the indirect heat side of the grill. Close the lid and let them smoke for 3-4 hours, or until the internal temperature reaches 203-205°F. Use the Maverick thermometer to monitor the temperature of the meat.

Step 4: Make the Tzatziki Sauce

While the beef plate ribs are smoking, we’ll make the tzatziki sauce. Start by grating one small cucumber. Squeeze out any excess water and place the cucumber in a mixing bowl. Add one clove of minced garlic, a handful of chopped mint, the zest of one lemon, and a drizzle of olive oil. Mix everything together, then fold in one cup of Greek yogurt. Cover the bowl and refrigerate until ready to use.

Step 5: Check for Tenderness

After 3-4 hours, check the tenderness of the beef plate ribs. Rather than relying solely on temperature probes, use your hands to determine if the meat is done. If it’s tender and pulls apart easily, it’s ready. If not, give it another hour or so in the smoker.

Step 6: Slice and Serve

Once the beef plate ribs are ready, remove them from the grill and let them rest for a few minutes. Then, slice them into smaller pieces and serve them in pita bread with the tzatziki sauce. Enjoy!

Conclusion

Congratulations – you’ve just learned how to make delicious boneless beef plate ribs with a Mediterranean rub and homemade tzatziki sauce. Whether you’re a seasoned grill master or just starting out, this recipe is sure to impress your family and friends. And don’t forget – if you’re interested in trying Wagyu beef from Wodagyu, use the coupon code CWR for a discount on your purchase. Happy grilling!

FAQs

1. Can I use a different type of beef for this recipe?

• While boneless beef plate ribs are ideal for smoking, you can certainly experiment with other cuts of beef. Just keep in mind that cooking time and temperatures may vary.

2. Can I make the Mediterranean rub in advance?

• Yes, you can mix up the rub ahead of time and store it in an airtight container. It will keep for several months.

3. What other sauces would pair well with these beef plate ribs?

• If you’re not a fan of tzatziki sauce, you could try a BBQ sauce, chimichurri, or even a honey mustard glaze.

4. Do I need to use a Maverick thermometer, or can I just rely on the built-in thermometer on my grill?

• While the built-in thermometer can give you a general idea of the temperature, we recommend using a separate meat thermometer for more accurate readings.

5. Can I skip the slow and sear setup and just use direct heat to cook the beef plate ribs?

• While it’s possible to cook them this way, you’ll get much better results with indirect heat. The slow and sear setup helps to maintain a steady temperature and infuse the meat with smoke flavor.