Smoked Beef Plate Short Ribs with Citrus Mop
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These Smoked Beef Plate Short Ribs with Citrus Mop are the kind of backyard showstopper that makes everyone drift toward the smoker long before dinner is ready. Thick, meaty beef plate ribs already bring that deep, primal flavor we all love—but this version takes things a step further with a bold, fiesta-style seasoning and a bright citrus mop that’s brushed on right at the finish. The result is everything you want in a plate rib: rich, smoky, barky on the outside, and meltingly tender inside, with just enough tang and heat to keep each bite exciting.
It all starts with Fiesta That by The Flat Top King, which builds an instant flavor foundation with big Mexican-inspired character—savory, slightly spicy, and loaded with that “can’t quite put your finger on it” depth that makes beef taste even beefier. After a quick olive oil binder, the ribs get coated generously and hit the smoker at 250°F, where post oak or hickory lays down a bold, beef-forward smoke. Over the next several hours, the fat renders, the bark forms, and the meat slowly pulls back from the bones—your best sign that something incredible is happening.
The finishing move is where these ribs really become Flavor Fiesta-worthy. A simple mop made with Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms, apple cider vinegar, fresh lime juice, and a hit of Citrus Pucker Pepper by The Spice Guy creates a bright, tangy glaze that cuts straight through the richness. Brushing it on during the last stretch of the cook adds a fresh punch and a subtle citrus heat that clings to the bark without overpowering the beef. It’s the kind of contrast that makes you go back for “just one more rib” until the platter is empty.
Serve these ribs sliced between the bones with Lane’s “Sorta White” Sauce on the side for a cool, creamy finish that balances the smoke and citrus beautifully. And don’t sleep on the leftovers—this rib meat is unreal chopped up and piled into warm tortillas with cilantro, pickled onions, and an extra squeeze of lime. Whether you serve them straight off the cutting board or turn them into next-level tacos, these ribs are a bold, juicy reminder that the best BBQ is all about big flavor and perfect balance.
