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Beef Ribs?

Started by ReverendMike, June 29, 2016, 08:58:33 AM

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ReverendMike

A quick question. Is there a specific formal name for those Flintstone sized beef ribs? I get confused looks at supermarkets and I don't have a legit butcher shop anywhere close.


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Neil_VT00

I've always seem them referred to as short ribs.
Wanted: Burgundy 18"

Travis

Yes. Beef short ribs. Different from beef back ribs.


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MikeRocksTheRed

Aren't short ribs the smaller ones and the Flintstone style big ribs the beef back ribs?
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Neil_VT00

Quote from: MikeRocksTheRed on June 29, 2016, 10:18:32 AM
Aren't short ribs the smaller ones and the Flintstone style big ribs the beef back ribs?

Mike, I think it's just how the short ribs are being cut.  AmazingRibs has a nice explanation:
http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html
Wanted: Burgundy 18"

MikeRocksTheRed

Quote from: Neil_VT00 on June 29, 2016, 10:37:08 AM
Quote from: MikeRocksTheRed on June 29, 2016, 10:18:32 AM
Aren't short ribs the smaller ones and the Flintstone style big ribs the beef back ribs?

Mike, I think it's just how the short ribs are being cut.  AmazingRibs has a nice explanation:
http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html

Ah ha!  Good info, thans for the link.
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

ReverendMike

Quote from: Neil_VT00 on June 29, 2016, 10:37:08 AM
Quote from: MikeRocksTheRed on June 29, 2016, 10:18:32 AM
Aren't short ribs the smaller ones and the Flintstone style big ribs the beef back ribs?

Mike, I think it's just how the short ribs are being cut.  AmazingRibs has a nice explanation:
http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html
Thanks!


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DirectDrive

#7
Those look like short ribs, cut longitudinally.
Sorry, couldn't think of a better word.
The packer that the stores get is a nice, blocky piece.
I do a lot of Flanken Cut short ribs and my QFC and Safeway guy will show me the packers and they cut what I want.
Flanken is 1/4" thick cross-cut for hot and fast grilling....I have a killer marinade that will change your life.....it's a Gartner's counterfeit.

Here, short ribs are cut into cube-like pieces, but a long cut like yours would be nice. (beautiful job, BTW)

I just did some long beef ribs, which were like a St. Louis cut only beef that I got at Gartner's.
It is hard (impossible) to find meaty beef ribs in the super markets...Gartner's has good beef ribs.
I used Weber Chicago and they came out great.


Tommy B

They are called beef plate ribs or beef chuck ribs in Texas. They cook up nice!

Pictured below are beef chuck ribs. They are sold in a slab of 4 bones.


Hotty Toddy!

Big Dawg

Like Tommy B said, they are also called Chuck Ribs at my local Restaurant Depot, which is the only place I've seen them.

And they do cook up nice ! !





BD
The Sultans of Swine
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22.5 OTG - Little Man/26.75 - Big Kahuna

DirectDrive

#10
Quote from: Tommy B on June 30, 2016, 11:28:39 AM
They are called beef plate ribs or beef chuck ribs in Texas. They cook up nice!

Pictured below are beef chuck ribs. They are sold in a slab of 4 bones.



Yep, they call 'em short ribs up here.

Those are some dandy lookin' ribs you have there !
Awesome bark,
What's your routine ?

Here's what those 4 bones look like Flanken Cut....
http://www.ifish.net/board/showthread.php?t=702569&highlight=nw+style+ribs

dales133

From my understanding beef short ribs dosnt have anything to do with the lenth but wverything to do with the area its cut from.
The plate is the area i order short ribs from but you get anything down under

DirectDrive

Quote from: dales133 on July 01, 2016, 02:17:49 AM
From my understanding beef short ribs dosnt have anything to do with the lenth but wverything to do with the area its cut from.
The plate is the area i order short ribs from but you get anything down under
Yes, that is my understanding as well.
Markets up here almost always cut them into small, one bone blocks.
I like Flanken cut for the above recipe....about 1/4" thick....yummy.

I've never cooked the full, 4 bone "packer", but it might be on my "to-do" list.

Travis

Quote from: DirectDrive on July 02, 2016, 05:49:54 AM
Quote from: dales133 on July 01, 2016, 02:17:49 AM
From my understanding beef short ribs dosnt have anything to do with the lenth but wverything to do with the area its cut from.
The plate is the area i order short ribs from but you get anything down under
Yes, that is my understanding as well.
Markets up here almost always cut them into small, one bone blocks.
I like Flanken cut for the above recipe....about 1/4" thick....yummy.

I've never cooked the full, 4 bone "packer", but it might be on my "to-do" list.
It's worth it. Normally about a 5 hr process running your fire around 280. I like to wrap them in butcher paper too once I get the color I like.


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addicted-to-smoke

Quote from: DirectDrive on June 29, 2016, 05:14:34 PM

... It is hard (impossible) to find meaty beef ribs in the super markets..."

Ain't that the truth. Made these twice. First time, lucked out and got some decent ones. Became my girl's favorite. Next time, the ribs weren't even enough for a snack--no meat on them! I don't see the purpose of selling them like that.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch