Beef Plate Ribs on the Grand Champ 🔥 Recipe: 1.Get your smoker preheated to 250° 2. Trim off any silver skin or hard fat off the top of the plate ribs 3. Season with a mixture of 2 parts, 16 mesh black pepper, 1 part kosher salt and 1 part seasoned salt 4. Smoke for a couple of hours until the bark has formed 5. On butcher paper, rub down a layer of waygu beef tallow on the side the meat will be on 6. Wrap tightly and back on the smoker it goes until 198° internal or probe tender 7. Let rest a