My favorite meat to smoke - Beef Plate Ribs, also known as Dino ribs. This rack was smoked over mesquite pellets on the Camp Chef Woodwind at 275 degrees for roughly 7 hours until the internal temperature reached 190. Plate ribs are robust and can handle the heat and the mesquite!
This post first appeared on Curtis Claymont - NYC Pellet Smoker, please read the originial post: here