Quote:
Originally Posted by mranum
I'm no stranger to raising and butchering beef, but, having never been a fan of beef ribs...until now after building my smoker... we always had them turned into ground beef. Things are different now this time around, with full briskets being wrapped too but the butcher wants know how I want him to cut the ribs. I don't know , looking for some advice here.
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Is he asking about the short ribs? If so, I've had good luck with them cut crossways (flanken) about 2" or so wide; they butterfly nice that way.
As far as the back ribs go, I like them left attached to the rib roast. That way I can cut them as meaty as I want or leave them alone and cook them with the roast.
Brad