Beef Ribs, what exactly did I get?

SmokinJazz · March 8

Cooked up some plate ribs last year, fairly long set of 3 bones. Turned out really good, so I wanted to do it again. I stopped at the butcher store and asked for a plate rib. He came out with a piece that was 4 ribs instead of 3. I asked if it was chuck ribs he said no. I bought them. I don’t know if it’s the same as I got last time, or actually a different cut? Hopefully it turns out as good as it did last time.

4.5lb piece. 250 or so for 5-6 hours?

lousubcap · March 8

It is a different cut but to go down the rabbit hole, here is a link to the definitive meat processing guide:
https://www.usfoods.com/content/dam/usf/pdf/general/Meat-Buyers-guide.pdf. Items 121-123 explain in much detail. Still gonna be great.
And here's more: (From a summer 2023 thread):

the below linked youtube from The Bearded Butchers does a great job of breaking down at 400 lb side of beef into all the cuts we consume:

https://youtu.be/1qReSsWr7Gw 

The knives are scary sharp and the skills are off the chart.

SmokinJazz · March 8

Wow, that guide is something! Thanks. So I guess it’s short rib plate? Should I cook it any differently? The Dino ribs I didn’t trim the fat cap at all, but these look like they have a bit more fat on them. Trim a little?

DoubleEgger · March 8

I prefer trimming all of the fat but some folks don’t trim at all. Personal preference.

BeanHead · March 8

SmokinJazz said:

Wow, that guide is something! Thanks. So I guess it’s short rib plate? Should I cook it any differently? The Dino ribs I didn’t trim the fat cap at all, but these look like they have a bit more fat on them. Trim a little?

I trim mine down to about 1/4 inch on top and I remove as much of the fat as possible and the membrane from the back side. I feel like getting the back fat off especially keeps the drip pan from overflowing (and hopefully keeps my cholesterol at a reasonable level).

lousubcap · March 9

Cook 'em just the same and go with the toothpick test for the win.
Any beef ribs beat their pork cousins every time! Brisket on a stick!

Botch · March 9

Any beef ribs beat their pork cousins every time! Brisket on a stick!

No, not all.
When beef ribs started getting some attention on this forum many years ago, I picked up a pkg at the Commissary, and they were terrible. They looked like they were cut from a deer roadkill that'd been laying by the side of the road for six months, fat cap and and deep "swoops" between the six or seven bones, almost no meat on them.
I saw them again last week, and next commissary visit I'll look at the name and price of them. I've not ever seen the beloved "3-bone" or the OP's "short rib plate" around here, and I've looked many times.

lousubcap · March 9

@Botch- Give the shipping purveyors a look for some serious brisket on a stick.
My personal record (fixed price) was a 3 bone dinosaur bone top quality plate rib banquet rolling in at 9.3 lbs.
Have never gotten within 0.5 lbs since.
He!!, any beef back ribs own the top spot compared to pork back ribs.

But to each their own.

Elijah · March 9

@Botch I have the same issue. I've had good beef ribs, but my local grocer doesn't have them. They're basically beef bones with some meat. They'll have 3 or 4 rib sections, but they're the same way.

poster · March 9

Botch said:

show previous quotes

Any beef ribs beat their pork cousins every time! Brisket on a stick!

No, not all.
When beef ribs started getting some attention on this forum many years ago, I picked up a pkg at the Commissary, and they were terrible. They looked like they were cut from a deer roadkill that'd been laying by the side of the road for six months, fat cap and and deep "swoops" between the six or seven bones, almost no meat on them.
I saw them again last week, and next commissary visit I'll look at the name and price of them. I've not ever seen the beloved "3-bone" or the OP's "short rib plate" around here, and I've looked many times.

You probably already know this, but just in case, it sounds like your getting beef back ribs "prime rib bones" if there is 6 or 7 bones. These can be good too, but I agree there is a lot of fat on them and not a heck of a lot of meat as the butcher usually leaves the meat on the prime rib roast. Short ribs are a completely different cut.

SmokinJazz · March 9

It’s on the egg now. I had to trim a pile of hard fat off. Felt like there wasn’t much rib left after that. It’ll probably be a fast cook at this point, so I’ll likely be FTC’ing it a little earlier than expected.

BeanHead · March 9

Hopefully it is worth the effort! Post some final pics.

SmokinJazz · March 9

I’d say the results were good. Maybe used a little too much salt in the rub, but other than that, it made for a delicious meal.

lousubcap · March 10

@SmokinJazz - Way to nail the ribs. Great results right there. Congrats. Screen lick worthy pic.

Buckwoody Egger · March 10

great cook!!!

i often see the problem with the descending quantity along the rib line at stores around me. it’s pretty drastic when they are cut individually.

for some reason my mind is thinking of the old Kristen Wiig / Lawrence Welk skit on snl…….”and I’m Dooneeese…….”

shtgunal3 · March 10

SmokinJazz said:

I’d say the results were good. Maybe used a little too much salt in the rub, but other than that, it made for a delicious meal.

Out freaking standing!!!!!!!!

gonepostal · March 10

I have had some luck finding the 3 bone plates at Sam's club. But mine keeps them in the back and you have to ask for them. Great looking cook btw. Always a treat!

bluebird66 · March 11

Those ribs look great!

StillH2OEgger · March 11

That looks wonderful! Nice work.

Beef Ribs, what exactly did I get?

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