BBQ Glazed Smoked Beef Plate Ribs

A rack of beef (back) ribs bathes in blue-hued smoke in this low-and-slow cook. Layers of flavor from beer and our BBQ sauce compliment what’s already a decadent cut. Set these ribs as a rack down on the dinner table if you like the sound of ooohs and aaahs, or slice between the bones before adding them to a plate stacked with your favorite BBQ sides.
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David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, livefire grill master, international adventurer-extraordinaire, and the creator behind, “LiveFire Republic.” David has an attentive audience of more than two million households weekly via traditional media and event appearances, brand ambassadorship, his blog and various social media channels. He is featured annually in numerous live television segments and radio interviews, while his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea


4-5 pound rack of beef plate ribs, trimmed and cap removed
Yellow Mustard
Granulated garlic powder
Kosher salt and fresh ground peppercorn, to taste
Oak wood smoking chips or chunks, soaked in water 1 hour prior to use
1 lager beer
Head Country Bar-B-Q Sauce, Apple Habanero
Fresh parsley, chopped, to garnish




7 hours


Preparation: Before smoking, remove ribs from refrigeration and rest covered until near room temperature throughout. Using a sharp chef’s knife, remove meat-side fat cap if still present, but leave bone-side silverskin in place. Pat the rack dry with paper towel, brush entire surface with thin layer of mustard, and liberally season with garlic, salt, and pepper.

Preheat the Smoker: Preheat off-set smoker or grill (positioned for indirect cooking) to 275°F. Apply soaked oak wood chips over heat source and commence the cook when the dark billowing smoke thins and turns blueish in hue.

Smoking: Lay ribs bone-side down and smoke with lid closed for approximately 6 hours. Intermittently spritz ribs with beer throughout the cook, beginning after the first hour. In last 15 minutes of smoking brush one caramelized layer of Head Country Bar-B-Q Sauce upon another, until the internal temperature reaches 205°F and a probe moves through the meat like a warm knife through butter. Remove ribs from grill and brush one final time with sauce. Loosely tent with tin foil for 30-45 minutes and set aside to rest.

Plating: Carve ribs between the bones and serve individually or family-style. Finish with a simple garnish of fresh chopped herbs, plate alongside your favorite fixins’, and pair with ice cold beverage. Enjoy!