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In Reply to: Beef Ribs posted by Raymond on July 01, 2016 at 16:28:35:
Hope you and Pam are well.
Believe what you're looking for are 3-bone plates of short ribs.
Click on the link below ( http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html ), has a very good discussion on the various beef ribs.
Here's what MeatHead says about the short plate:
This is the primary section from which the different short rib cuts are fabricated. There are four bones and the meat is thicker on one side from near the shoulder and those are called chuck ribs sometimes. They're the best. The muscle is the serratus ventralis and it has a lot of connective tissue as well as marbling which means big flavor.
Steve Raichlen also has a pretty good discussion of beef ribs at http://barbecuebible.com/2014/05/23/big-bad-beef-ribs/ :
Plate short ribs—sometimes called plate ribs short and sweet—(the NAMP 123 series) are the biggest meatiest beef ribs, usually sold in 3-bone portions. A single rib can tip the scales at 1 to 2-1/2 pounds and will comfortably serve 2 to 3 people. They come from the plate primal behind the forequarters and near the belly of the steer.
... there’s the The Big Beef Rib developed by Texas entrepreneur Dominic Palmieri. Imagine a 2-pound hunk o’ chuck steak impaled on a 17-inch rib bone which Palmieri launched at the Houston Rodeo in 2012. You can buy the ribs from his website ( http://www.thebigbeefrib.com/ or call Call: (602) 763-7194) and smoke them at home.
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