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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-12-2013, 04:00 PM   #1
brandonh1987
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Default Beef Ribs

So I'm wanting to pick up some beef ribs... The huge ones I have seen some of you post. What do I look for? It doesnt look like beef back ribs are the ribs i'm looking for, and the beef short ribs look too tiny? Perhaps a beef rib "chuck" is what I saw at restaurant depot. My butcher doesn't carry any, neither do any of the supermarkets around here...
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Unread 09-12-2013, 04:08 PM   #2
BMCSRET
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Short ribs are my preference and come in various cuts. My favorite is called the English Cut. They are meaty like the small ones you see but are cut longer. You will have to find a butcher that will do that cut though. I have at times had luck just talking to super market butchers. Never hurts to ask.
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Unread 09-12-2013, 07:46 PM   #3
Shinka
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I've got the same on order and will be picking them up after work tomorrow.
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Unread 09-12-2013, 07:52 PM   #4
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I use beef back ribs. If you had a bone in rib-eye roast those would be back ribs. When they do a boneless rib-eye roast that cut out that rack of ribs. Sometimes you can find a butcher who will leave the ribs a little meatier for you. Other times you can pick up individual back ribs that are real meaty. I buy the individuals and freeze until I'm ready to cook 8 or 10 of them.
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Unread 09-12-2013, 08:02 PM   #5
mrboy
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Default Beef Ribs

I get mine at Wally World all the time, the big giant Barney Rubble/Fred Flintstone kind.

Make a sauce of worcestershire, chopped onion, chopped garlic, some water and a beef cube.

Cook 4 hours at 250 in a UDS and you got some eats. Tastes like slow cooked steak on a bone!
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Unread 09-12-2013, 09:17 PM   #6
luke duke
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These are the two main types of "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.


This is what the box for the 3 bone (123A racks looks like at Restaurant Depot. Each rib will feed 2 adults.

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Unread 09-12-2013, 10:12 PM   #7
brandonh1987
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Thanks~ The beef chuck short ribs are the ones I'm lookin for... I almost bought some at R.D today but it looked like 4 racks came per pack, so 16 bones for me and my wife is a bit much and I don't have any way to vaccum seal them :(
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Unread 09-12-2013, 10:28 PM   #8
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These are chuck short ribs from RD.



One bone is enough for a meal.
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Unread 09-12-2013, 10:42 PM   #9
brandonh1987
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Quote:
Originally Posted by Ron_L View Post
These are chuck short ribs from RD.



One bone is enough for a meal.

Looks good, you cook to about 195ish IT? I assume remove membrane, trim some fat? Foil????
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Unread 09-13-2013, 04:17 AM   #10
sliding_billy
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Beef chuck shorts for sure!
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Unread 09-13-2013, 06:21 AM   #11
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I use short ribs. The grocery stores around here will cut the short ribs up to small little bones so they can get more money for the cryovac. I ask the meat department if they have any of the beef short ribs that aren't cut up. They will bring the cryovac out that has 2 racks in it (4 bones each) and ask if that is what I'm looking for. I look at the marbling and say yep if i'm happy with it. They weigh it and slap the price tag on it.

Here are the last 2 batches of short ribs I have gotten.

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Unread 09-13-2013, 10:33 AM   #12
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OK, now I am craving ribs!!
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Unread 09-13-2013, 03:14 PM   #13
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I have yet to get a batch of beef ribs perfect...will take a run at it again soon.
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Unread 09-13-2013, 03:37 PM   #14
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Saw some at wallyworld the other day, gonna go back and get some now.
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Unread 09-16-2013, 09:59 AM   #15
luke duke
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Quote:
Originally Posted by brandonh1987 View Post
Thanks~ The beef chuck short ribs are the ones I'm lookin for... I almost bought some at R.D today but it looked like 4 racks came per pack, so 16 bones for me and my wife is a bit much and I don't have any way to vaccum seal them :(
Sounds like a good excuse to buy a vacuum sealer. Every BBQ cook needs one.

If a vacuum sealer isn't in the budget, you might try these. I've never used them, so I don't know how well they work.
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