Cross-cut Ribs

Lawn Ranger

<p />Saturday morning I had the distinct pleasure of talking by phone to the one and only WooDoggies. What a great guy! Anyway, I was trying to get his secrets for his great looking beef ribs. He told me the secret, but since there aren't too many Amish butcher shops in San Antonio, I had to improvise. He really stressed meaty ribs, but I was pressed for time and decided to experiment. [p]These were Chuck, cross-cut ribs from the local HEB grocery. I'm not sure I've ever tried these before, but they were pretty meaty.[p]Generously coated with Dizzy Pig Cowlick, they were done at 240 degrees on a raised grid with a mosiac of broken 1 inch firebricks on the lower grid to deflect some of the heat. Actual cooking time was just over two hours. [p]They were pretty decent...a little dryer than I wanted, but nontheless a real good finger food....pulled away from the bone real easily. DARN! I just realized I didn't rub them with mustard first. Oh well, guess I'm not cooking as much as I used to...the mind is the first to go. [p]Good Wednesday to all.[p]Mike

Unknown

Lawn Ranger,
This is got to be one of the most inventive tricks on the egg in a long time "mosaic of brokern fire brick". Whoa... that is getting into high tech sounds like to me...anyway I like the idea...now if only I weren't so dang lazy.

JSlot

This is one of my favorite cuts of beef. Around here they call them flanken ribs. Mighty tasty![p]Jim

Unknown

JSlot,
Mr Slot, I know I proly sound like I got Mexican on the brain and guess in fact...I really do...but in all these little Mexican grocery stores with meat counters around here, this cut is "always" available, with the added twiist that they usually cut em thinner , not more 1/4 to 3/8 in. Haven't tried em but think I might now.

JSlot

These things are mighty tasty, Chet. After all, the meat is a cross section of standing rib. The ones I get are about ¼" thick and cook in no time. I just put Montreal Steak seasoning on them and grill 'em direct. The bones just pop right out so there isn't any waste. Good eatin'![p]Jim

Unknown

Lawn Ranger,[p]I've been told memory is the first thing to go.[p]I don't remember the second thing.[p]Marty

WooDoggies

Lawn Ranger,[p]Hey Mike, it was a blast talking with you the other day........ just like connecting with an old friend...... and very nice to hear a Texas accent up here in these yankee parts.
How was the rodeo? Our conversation proved to me that all you Texans ever do is bbq and rodeo.[p]I had an exchange with Rumrunner aka Ask-A-Butcher aka Steve about the Amish beef ribs that I've been cooking. That last set of ribs were distinctly different from the "back" ribs that I've normally been getting. My butcher told me the last set were cut from the top of the rib cage nearest the neck...... so I asked Steve what the differences were. He replied:[p]"The ribs you just had were cut from the "Chuck" and normally called Chuck Short Ribs. Meaty, flavorful and less fat. "Plate" Short Ribs are cut from the top bones of the rib and have less meat, more fat and still flavorful. Both of these cuts would be excellent for long 'n slo bbq. I believe the ribs that you usually refer to, in the forums, are "back ribs" which are basically the ribs left over from boning out a rib......not much meat, but what IS there has a tendency to be quite tender and great for que'ing.

Below is my standard "short rib" oratory

""The carcass of beef has 13 sets of ribs....1 thru 5 being in the Chuck, 6 through 12 in the rib itself and number 13 being in the loin. Short ribs are cut from the Chuck and the Plate (top of the rib bones) and beef back ribs are what is remaining after the rib roast is boned out. Short Ribs are cut parallel to the bone (English Style) and may also be sold boneless. Short ribs cut across the bone are called Flanken."" [p]Hope this helped? Many cold ones and keep cooking..."

Steve
www.Ask-A-Butcher.com

Well, that really helped. I like the back ribs better and will be ordering those from here on. I think if I were to do the chuck ribs again, I'd give them an hour or so in foil to tender them up a bit..... the flavor was good but chewier than I like.[p]Here are the chuck ribs.....[p][p][p][p]And the back ribs.....[p][p][p]Live and learn........ beers, pal.[p]John[p][p][p][p][p]

[ul][li]Rumrunner's ask-a-butcher website.................... a great resource![/ul]

Lawn Ranger

WooDoggies,
Thanks for the great info. Man, both of those look incredible!![p]The rodeo was great....great in that I didn't have to go. Marina went with friends, which means that I didn't have to endure the pleasure of ridiculously long lines and funnel cake on my boots. After a while these things become just another dog and pony show to this old man. Gotta keep fighting that feeling though, as I've got a six year old that still has a lot to see and do in this old world. At least when she gets older she can push my wheelchair.[p]Have a great one,[p]Mike