Originally Posted by Timmy Mac
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
I believe there are plate short ribs and there are chuck short ribs. I think the 3 bone racks are chuck and the 4 bone racks are plate? I'm really not sure. I guess I should go back and ask - whatever they are, they are farking delicious.
Originally Posted by buccaneer
I've been thinking the exact same thing!
Maybe a cut here called navel point?
I think down where you're at the meat is on the bottom of 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
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!