Went to a store, wanting plate short ribs. the butcher had no idea what I wanted, I had to explain give me short ribs before you cut them up. I don't think butchers in the stores are trained like they used to be. Or is what I have read online the wrong term for them? Anyway, onto the PBC. I had only done beef back ribs before, didn't wrap, done in three hours, knew these would take longer, but wasn't worried. Well, 6 hours later, I wrapped them and stuck them in the oven at 275, figure one hour? then some finishing. Don't know, have to play it by ear, or mouth.
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If you want "plate" ribs, you are looking in butcher lingo, NAMP 123A plate ribs. These are 3 bones, rib bones 6,7 & 8. -
But yea, if they are big ole plate ribs, they will take a while. Usually 6 to 8 hours.
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You were using the correct lingo. The "butcher" was just a fake! I’ve done plate short ribs 2 times in the PBC, man they come out amazing! I just did salt, pepper and garlic powder and they are killer. Enjoy!Comment
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Actually plate ribs come from the plate only (lower ribs), not to be confused from short ribs which can be cut from the lower plate, or the upper back ribs, or the ribs below the chuck. Ask for plate ribs, not "plate short" ribs.
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Was just trying to remember what meathead called them: https://amazingribs.com/tested-recip...ence-beef-ribs
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Also, grocery store butchers are not necessarily as knowledgable as the guys in the butcher shops. Unless you get the butcher themself, not the assistantsComment
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Difference in a butcher and a meat cutter.Comment
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The term "butcher" gets thrown around pretty lightly, especially in super markets. Most of them are glorified deli servers...they only know how to weigh, bag, and label the stuff you point at through the glass.Comment
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Is there a good online source for the 123A this besides SRF? not having much luck asking locally to special order.Comment
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You can try browsing our Internet Meat Retailers channel https://pitmaster.amazingribs.com/fo...cher/others-aa Creekstone and Porter Road are a couple other popular sources. -
Creekstone sells 4 bone-in cut from the chuck. Porter road looks to have cuts across the bone (flanked) though from the plate primal. I guess I can ask if they’d be willing to sell the entire plate vs cutting it into 2 inch thick cross sectionsLast edited by Smoldering Flea; December 1, 2020, 09:47 PM. -
I get mine from Hassell Cattle Company https://hassellcattlecompany.com/ in 2 lb. packs. Not the full 3 rib but works out well and they are great for $12.99 for 2 lb.
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I just searched for "NAMP 123A beef ribs" and every site I went to called them short ribs. Some said bones 6, 7, and 8. Several said one bone would be from 1.5 lb to 2.5 lb. Even Franklin called them short ribs.
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That’s right. Learning as I go but If the technical definition of "short rib" is anything less then a full rib then a lot of cuts would technically be "short ribs" incl bone in ribeyes. It seems the colloquial definition of "short rib" is a section of the rib closer to the bottom of the cow (breastbone) in which case there are multiple options I.e. ribs 1-5 from the "brisket" primal and 6-8 from the "plate" primal (NAMP123A) and I suppose from the rib and chuck primals depending how far up u go
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