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In Reply to: Re: Curing beef ribs posted by fisher1 on June 17, 2013 at 19:47:41:
Have you tried bone on short ribs ? Not the ones that are cut about 2" long but the rib that is about 4-5" long. They have plenty of meat on them and they are real good. They might be a bit hard to find but I get them through the restaurant suppliers. The NAMP (North American Meat Processors Ass) food service cuts number is 123c page 25, beef foodservice cuts. Your butcher should have no problem picking them up for you.
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