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More Short Ribs and a Question

logchief
logchief Posts: 1,431
in EggHead Forum
First the question.   USDA's cut description shows a 3 bone plate and a 4 bone chuck, is there a big difference in the meat on these two.

Finally found a place to get these on a regular basis, talked to the Butcher Mgr. at the local Von's   He said he's cut me a deal, Choice, 4 slabs in the bag $4.99 lb. on sale normally $6.99 These below I bought at a meat market way across town, turned out to be Select for 8.99 lb., won't go back there.

These have got to be my favorite cut.  Here were last nights. Even with Select they were still pretty tasty and tender.




LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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Comments

  • smokingal
    smokingal Posts: 1,025
    I've never noticed a huge difference in the texture of the meat between plate and chuck short ribs.  However, the plate is a very fatty subprimal cut and it shows in the ribs fashioned from that cut.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • logchief
    logchief Posts: 1,431
    @smokingal, hey thanks.  Like a lot of things they're all good somes just better than others
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • gdenby
    gdenby Posts: 6,239
    Myself, I've never had bad plate ribs, but I've had some chuck that were really tough.

    Both slabs share a muscle, I forget which, that is very tender, but the plate has much more of it.

    The way you can tell the difference if they are not labeled is that the plate's bones are broad and flat, sometimes almost overlapping. As one goes down to the other end of the chuck, they get rounder, and have more seperation between the bones.
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  • lousubcap
    lousubcap Posts: 36,811
    Brisket on a stick right there.  Congrats.  Nailed it.  I have only found plate ribs a couple of times and both were outstanding.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • logchief
    logchief Posts: 1,431
    @gdenby thanks for the info, you too @lousubcap .  I'm looking forward to lots more.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Nice looking cool!!
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • smokingal
    smokingal Posts: 1,025
    gdenby said:

    The way you can tell the difference if they are not labeled is that the plate's bones are broad and flat, sometimes almost overlapping. As one goes down to the other end of the chuck, they get rounder, and have more seperation between the bones.
    Also, a slab of plate ribs only has 3 rib bones - I believe ribs 6, 7 and 8.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
    · Share on FacebookShare on Twitter

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