It's been a beef rib kinda week! Still eating off of mine from the weekend, although mine were back ribs.
Looking forward to more pix
So, are short ribs necessarily chuck ribs and vice versa? Or are short ribs a part of chuck ribs? Where do plate ribs fit into this? I've had this explained to me before, but I wasn't paying attention.
I am clear on what back ribs are - I cooked those this weekend 'cause I couldn't find the others. I used the Bitchin Beef Rub - they were fantastic! I also did some short ribs, but they were cut across the bones.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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