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And oh yes...also a 17" BlackStone gas fired griddle!
Ron
Re- gasketing AMERICA one yard at a time!
I don't know jack about dry aging, but when looking at a sub primal beef rib (which is cut from rib 6 through rib 12), the lower ribs are on the large end (chuck end, or forward end), and the higher ribs are on the small end (rear end or loin end).
They mention in the description of the sub primal that the plate has been removed, which is sort of the end of the bone, so the sub primal has shorter ribs.