Cut of meat name?!
 

I want to order some ribs from my butcher, but I want to make sure that I'm ordering the right thing :)

My brother in law did some big beef ribs - but they were more like short ribs than normal ribs (baby back for example).

The meet was all on top of the bone and if they were a bit smaller I would have just called them short ribs. But they were too long :)

Help, and thanks!

Beef Short Ribs and Beef Back Ribs.

Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs and they can take as long as 8 hours before they are done.

Back ribs are usually cut from the ends of a prime rib roast, a very desirable and an expensive cut. There is a lot of tasty meat between the bones. Back ribs can are usually sold in slabs of 8 or more bones which can be up to 8" long. Depending on how much meat is on them and the thickness of the bones, they can be finished in as little as three hours.

Beef short ribs have more meat than beef back ribs, but both pack great beef flavors.

Sounds like you are looking for 3 Bone Plate 'short' ribs, at least that's what they are called where I buy them, the cut # is NAMP123

There are tons of threads on this topic in the forum which you can search. But here are few links which can help sort out the different (and varying) names of the cuts.

https://aggiemeat.tamu.edu/barbecue-cut-identification/
http://www.chefs-resources.com/types...ef-short-ribs/
https://www.beefitswhatsfordinner.co...2488/back-ribs
https://www.beefitswhatsfordinner.co...uck-short-ribs
https://www.beefitswhatsfordinner.co...rib-short-ribs
https://www.beefitswhatsfordinner.co...ate-short-ribs

If you can order by NAMP # rather than name you are probably stand a better shot of getting exactly what you want.

Good Luck, the effort to get them and cook them is worth it. Probably my favorite thing to smoke.

Short ribs refers to the location on the animal.

https://encrypted-tbn0.gstatic.com/i...sHqwxTtjBfijHFBe prepared, they're not cheap.

I believe your looking for the elusive silverfinger steak

I usually ask my butcher for beef bqck ribs with some meat on them...he leaves a good inch of meat on the top!!!.... Can't leave me more otherwise it ruins the rest of the steak cut for him...

Hi Where do you get your 3 bone plate ribs?
Thanks DanB

PS Called Hackensack/Costco yesterday to check on prime briskets. They were out of them going to call me, and tell me when they are coming in.
Just got a call from the meat manager at Costco, prime briskets will be in by Thursday/5-15.

"Hi Where do you get your 3 bone plate ribs?
Thanks DanB"

You can get them from the grocery store meat dept. If you can find short ribs or flanken ribs in the meat counter/display, ask the butcher for the whole rib plate. The butcher receives them as the whole plate and cuts them on site. I just did two plates on Saturday, got them from Publix. I never see them whole, always have to ask.

I get them at the Blauvelt RD, they always have cases of them. They also have the 4bone chuck short ribs, so make sure you grab the right package. I also think I may have gotten them at the Parsippany RD once or twice on the way home from work.

Thanks for the info on the Prime Briskets at Costco. The last one I got there came out pretty good, I'll definitely try them again..... once I get some room in my refrigerator and/or freezer.

I want what he is having :)

They came in yesterday, so I'm going to be picking them up today and it sounds like I want a full slab of short ribs and I think that's what I actually got :)

I've had them once before, my BIL smoked them for running up on 9 hours and they were everything I've always wanted brisket to be. That may be blasphemy, but it's the truth :)

Thanks to everyone!