HR Boneless Plate Ribs

HR Boneless Plate Ribs, $15 per lb

Brisket richness, less guesswork.

Cut from the plate section of our Hooser Reserve Angus cross cattle and trimmed off the bone, these plate ribs deliver all the buttery, beefy richness of brisket point with far less fuss. Heavy marbling, thick meat, and a melt-in-your-mouth texture when smoked low and slow.

Perfect for:
• Smoked beef ribs without dealing with bones
• Burnt-end-style cubes
• Brisket-style smoking
• Pho, ramen and broth bases

What to Expect:
• Heavy intramuscular marbling for unmatched richness
• Boneless, easier to portion, slice and serve
• Bigger meat-to-fat ratio than chuck short ribs
• Hooser Reserve Angus, grass and grain fed for flavor

Why Hooser:
• Angus cross cattle raised on our fourth-generation family ranch in Italy, Texas
• Grass and grain fed, no added hormones, no antibiotics
• No fillers, no additives, no shortcuts
• Hand-trimmed and vacuum sealed

Cooking Tip:
Heavy salt and pepper rub. Smoke at 275°F until the bark forms and the internal temp hits around 200°F. Wrap in butcher paper and rest in a warm cooler for an hour. Slice thick against the grain.

Ordering:
• Sold by the pound
• Boneless and hand-trimmed
• Pickup at the ranch or shipped anywhere in the United States

Price:
$15 per lb