Beef ribs. Type?

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Beef ribs. Type?

Postby mhowells » Sat Apr 03, 2021 9:52 am

For the Texas BBQ enthusiasts (and butchers) out there,hoping for some help. I am in Canada, we don’t seem to have the same butchering standards as parts of the US when it comes to beef ribs. I ask my butcher for plate ribs or Chuck ribs, but always seem to get something different. I have attached pics of some beef ribs I purchased yesterday. They’re massive, oddly cut into 2 bone segments. I’m unsure if these would be considered a plate rib or a Chuck rib or some other cut entirely. There looks to be 2 distinct layers of meat, the top layer is very lean which concerns me. Anyway, I have them smoking now and will happily provide updates, but if any insight would love to hear it. Thanks!
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Re: Beef ribs. Type?

Postby Boots » Sat Apr 03, 2021 3:38 pm

Looks a lot like what we call short ribs. Very meaty which is good. Would put the question to KAM whose is a competition pro hereabouts.
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Re: Beef ribs. Type?

Postby spacetrucker » Sat Apr 03, 2021 5:09 pm

those look like they would be good eating once you get them cooked. I have a difficult time finding meaty beef ribs, probably not many people in this area looking for them. I find lots of pork ribs, not many meaty beef ribs, just need to "hone" my shopping skills... :dont:
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Re: Beef ribs. Type?

Postby OldUsedParts » Sat Apr 03, 2021 5:18 pm

I have better luck finding them at Markets like "Fiesta Foods" and some times they even go in the back and cut them while I wait.
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Re: Beef ribs. Type?

Postby Norway Joe » Sun Apr 04, 2021 2:08 am

Can't help you with the name of the cut but they look like they'll be great for low'n slow.

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