First, consider the size of one side of a cow's rib cage.
Second, consider the size of your smoker.
Let's say, for example) one side of a cow's rib cage measures 3 feet (along the backbone) by 2 feet (from where the rib is cut from the spine to the end or sternum)
I would instruct the butcher to cut the ribs so that they are no more than 1 foot wide (along the spine) by one foot long (along the rib).
That would give you 6 slabs per side and 12 total.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.
|