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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer.

Indulge in the rich, savory flavors of our Black Angus 4 Bones Chuck Rib Plate, perfect for grilling, smoking, or slow roasting. Sourced from premium Black Angus beef, known for its superior marbling and tenderness, this cut offers a melt-in-your-mouth experience like no other. Whether you're a professional chef or a home cook, these ribs are easy to prepare and guaranteed to impress your guests.

Each plate features four bones of succulent chuck rib, expertly trimmed for maximum flavor and minimal waste. The generous marbling ensures that every bite is bursting with juiciness and depth. Ideal for BBQs, family gatherings, or special occasions, the Black Angus 4 Bones Chuck Rib Plate will elevate your meal to the next level.

Whether you're craving BBQ chuck ribs, tender beef ribs, or simply want to indulge in a premium cut, our Black Angus 4 Bones Chuck Rib Plate offers unbeatable quality and taste. Order today and experience the difference of true premium beef. Perfect for those who appreciate high-quality meats, don’t miss out on this mouthwatering beef rib plate!

Origin: Australia.
Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
Breed: Black Angus.
Additional Info: 130 Day Grain Fed.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 3.5 - 4 LB avg Each.
Description: Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Low & Slow Braised Black Angus Chuck Rib Plate

Bring to Room Temperature
Remove rib plate from the fridge 30–45 minutes before cooking.
Season Generously
Pat dry and season heavily with salt, pepper, garlic powder, and paprika. This cut benefits from bold seasoning.
Sear the Ribs
Heat a large Dutch oven over medium-high heat with a splash of oil.
Sear ribs for 3–4 minutes per side until browned.
Add Braising Liquid
Add 2 cups (475 ml) of beef broth, red wine, or a mixture. Add aromatics like onions, garlic, thyme, and bay leaf.
Braise Low & Slow
Cover and transfer to a preheated oven at 300°F (149°C).
Cook for 3.5–5 hours until fork-tender.
Internal temperature targets (post-braise):
- Fall-Off-The-Bone: 200–205°F (93–96°C)
- Tender & Sliceable: 190–195°F (88–91°C)
Rest Before Serving
Let ribs rest for 10–15 minutes before serving.

Method 2: Smoked Black Angus Chuck Rib Plate (Low & Slow)

Preheat Smoker
Set smoker to 250°F (121°C) using wood such as oak, hickory, or post oak.
Season the Ribs
Apply a generous dry rub of salt, pepper, garlic powder, onion powder, and paprika.
Smoke the Ribs
Place ribs bone-side down and smoke for 3 hours until a bark forms.
Wrap & Continue Cooking
Wrap ribs in butcher paper or foil with a splash of beef broth or tallow.
Continue smoking for another 2–3 hours.
Check for Doneness
Internal temperature guidelines:
- Probe-Tender (Ideal): 203–208°F (95–98°C)
- Sliceable (Less Tender): 195–200°F (90–93°C)
Ribs should feel soft when probed and bones should wiggle easily.
Rest Before Serving
Rest wrapped ribs in a cooler or on counter for 30–45 minutes before slicing.

Serving Suggestions:

Serve with creamy mashed potatoes, roasted vegetables, or barbecue-style sides like coleslaw and smoked beans. Pair with a full-bodied red wine such as Cabernet Sauvignon, Malbec, or Syrah.