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Old 07-28-2013, 09:45 AM   #7
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
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These are the two main types on "Short Ribs" that one will run across:

Quote:
Item No. 123A - Beef Short Plate, Short Ribs, Trimmed - This item is as described in Item No. 123 except that it shall be derived from the 6th, 7th, and 8th ribs of the short plate, the M.serratus ventralis shall be continuous across the cut surface for at least 2 ribs on both the dorsal and ventral sides, and the exterior fat cover and the M.latissimus dorsi shall be removed.


Item No. 130 - Beef Chuck, Short Ribs - This item may be derived from the arm portion of any IMPS chuck item and shall include ribs 2 through 5, M. intercostales interni, and M.serratus ventralis. This item shall be trimmed practically free of surface fat. The dorsal edge shall have no evidence of the cartilaginous junctures of the ribs and thoracic vertebrae.
http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281


This is an example of Item No. 123A - Beef Short Plate, Short Ribs, Trimmed
http://www.bbq-brethren.com/forum/sh...d.php?t=155917


This is an example of Item No. 130 - Beef Chuck, Short Ribs
http://www.bbq-brethren.com/forum/sh...97#post2113497

I personally prefer Item 130 - Beef Chuck, Short Ribs. They are the 4 bone racks, not the 3 bone racks.
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