What kind of beef ribs are these?


 
A

Andy Erickson

TVWBB Pro
So in my search for big beef short ribs I stumbled upon some big beef ribs at my local mexican grocery store. These are bigger than any beef back ribs I've ever seen and thought they might be short ribs. Well I'm not so sure anymore. They cooked like meatier back ribs. What do you guys think?

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I have the same complaint. I've been lucky a couple of times and caught some in the meat department of my grocery store. I think they are left over from a custom cut for someone else. Good luck my friend.
 
Looks like one slab start with aplate short rib and goes on with some thinner bones
The other slab is all formed by thinner bones.
Those are not short plate beef rib I usually cook here.
BUT they look super from here!
 
Thanks for the responses guys. I actually now think they were short ribs since they were four bones a piece. I don't think these were cut very thick and were not very well marbled at all as they were a touch dry. I noticed the flanken cut short ribs at the Mexican store and just asked if I can have them uncut and wanted two of them. I might try them one more time from this store, just was expecting bigger ribs. I could eat three bones by myself and I'm hearing that it is hard for some one to eat one short rib.

Here is a link for a guide on short ribs and also shows the flanken cut short rib that I saw at this mexican grocery.

http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html
 
Jim Lampe said:
check out these joints in Baton Rouge:

http://www.chrisspecialtymeats.com/home

http://www.tramontes.com/home.aspx

http://www.cutrers.com/GrassFedBeef.html

https://www.facebook.com/JuniorsMeatMarket/

http://www.benoitscountrymeatblock.com/Home/tabid/82/Default.aspx

or try Bet-R Neighborhood Market... I read you can walk in and ask for a (whatever cut) however thick and they'll do it for you. And the meat is usually good to great.
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Thanks for the suggestions. Unfortunately I've been to Tramonte's and Chris's and they both couldn't or didn't want to get me any. Cutrer's is over an hour away. I will try out Bet-R Neighborhood Market. I do have a source in Plaquemine but never get that way. It is about 40 minutes from here.
 
Nice job on your beef ribs. Great color. I too have the same problem of finding just the right beef ribs in our area.
 
Alan F said:
They look like chuck ribs/short ribs. Not plate ribs or back ribs.
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That is correct...those are chuck short ribs (NAMP 130), from ribs 2-5, above the brisket. Plate short ribs (NAMP 123A) are ribs 6-8 behind the brisket. Normal rule of thumb, if it's a 4-bone rack, it's chuck ribs...if it's a 3-bone rack, it's plate ribs. The chuck ribs are good, but seem to have a little more connective tissue to me than the plate ribs...and not quite as thick as the plate ribs. The plate ribs tend to be a tad meatier. Barbecue joints in Texas server both. For some reason, even in my area of Texas, the chuck ribs are easier to find...so that's mostly what I smoke. When I do find the plate ribs, I stock up though.

In my pic below, the chuck ribs are in the back, while the plate ribs are in front...with a spatchcocked turkey breast for the women on the left. :cool: For some reason, none of the women in my family like beef ribs...and they're all from Texas. Doesn't make sense, as beef is what we do the most.

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MickHLR: Thanks for clearing that up. Great information. I might do the chuck short ribs again and do them longer this time wrapped in butcher paper about 1/2 way through. I only did them for 5 1/2 hours last time at 250 and they were still a tad tough.
 
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