where are the beef ribs ?


 

George Curtis

TVWBB Olympian
so, how do i go about getting/finding beef ribs with some meat on them? here they are stripped of any meat. not sure i want to get a whole bone in of something to butcher myself. 'am i just dreaming? thanks,
 
Oh tell me about it. I don't know if it's a CA thing or what. But your right, since the meat is prime rib, it's like the butcher carves out the meat with an xacto knive or something.

I smoked 3 racks of beef ribs on Sunday, and it was a big disapointment. Every bite that seemed to be a succulent piece of meat turned out to be a tooth-shattering bone.

I think you have to find a butcher and tell him that you plan to smoke them, and he'll see to it that you get some meat on the bones.

But whatever you do, don't buy the pre-packed bones, unless it's for your dog.

I'm ashamed that I soiled the sanctity of my beloved WSM with them filthy bones.
 
Good question. I'm actually surprised you have trouble getting them in CA. I thought that they would be more available there. Here in PA it's worse. Beef spares when you find them are pretty much always cut. Hard to find uncut or whole beef spares here.

I plan to cook some soon and have been checking options. I've asked a local butcher if he would take a rack (whole beef rack/roast) and do this for me:

Texas Style Ribs

They would be happy to. I'll probably do that, vac seal the rib steaks and have some nice custom beef ribs for the barbie. Actually would be nice to plan a family Q event and have some of the ribeyes on the grill at the same time. Freeze the rest for later.
 
I love beef ribs and seem to always get them cut wil ask for the whole and see how they turn out. I usually do them on the kettle.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dsitterson:
I love beef ribs and seem to always get them cut wil ask for the whole and see how they turn out. I usually do them on the kettle. </div></BLOCKQUOTE>

Try asking them to leave a 1/4 inch to 1/2 inch of meat on the bones and see if they will do that if you're not also buying the steaks. I think butchers will want to cut close otherwise to keep most meat as possible on the steaks.
 
I just did some beef ribs this weekend which I picked up at a local grocery store. I would agree that there was very little meat on them, but what meat there was turned out awesome. Now I want to try and find some with more meat on them if possible. I think a local butcher might be the way to go.
 

 

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