Godzilla Beef Short Rib Rack (Whole Plate Smoke & Roast)

Name: Godzilla Beef Short Rib Rack (Whole Plate Smoke & Roast)
Cuisine: Israel
Ingredients: 2 × 10–15 kg each Beef short rib plate (whole, bone-in, untrimmed); 3–4 kg Kosher salt; 1.5 kg Coarse black pepper; 1 kg Paprika (sweet); 800 g Cumin (ground); 600 g Garlic powder; 600 g Onion powder; 5 liters Olive oil (for basting); 20–30 kg Wood chunks (oak or hickory); 10 liters Beef broth (for spritz)

A recipe from Israel.

🇮🇱 IsraelextremeProteinwholePlatemultiDaySmokebbqgodzillafestivalLevel

Godzilla Beef Short Rib Rack (Whole Plate Smoke & Roast)

Nutrition (per serving)

1250Calories

105 gProtein

18 gCarbs

105 gFat

6 gSugar

2800 mgSalt

Ingredients

2 × 10–15 kg each Beef short rib plate (whole, bone-in, untrimmed)
3–4 kg Kosher salt
1.5 kg Coarse black pepper
1 kg Paprika (sweet)
800 g Cumin (ground)
600 g Garlic powder
600 g Onion powder
5 liters Olive oil (for basting)
20–30 kg Wood chunks (oak or hickory)
10 liters Beef broth (for spritz)

Method

Day 1 (dry brine): Mix salt, pepper, paprika, cumin, garlic & onion powder into a massive rub. Coat both short rib plates heavily (1–1.5 cm thick layer). Wrap in plastic or place in huge bins → refrigerate 24–48 hours.
Day 2 (smoke): Preheat smoker to 110–120°C (225–250°F). Unwrap ribs → pat off excess moisture but leave rub intact.
Smoke uncovered 10–14 hours, spritzing every 2 hours with beef broth after first 4 hours. Target internal temp 90–95°C (195–205°F) for pull-apart texture.
Day 3 (rest & finish): Wrap in foil + towels → rest in cooler 4–8 hours (carry-over cooking continues).
Optional finish: Unwrap → brush with olive oil → blast in 220°C (425°F) oven 15–25 min for bark. Carve tableside with electric knife or meat cleaver.
Serve on giant platters with pan juices reduced into sauce, tahini, amba, Israeli salad mountains, pita towers, and pickles.