another potential online source for 123A beef plate ribs
Not sure if others have been trying to find these, but it sounds like flannerybeef.com is going to start offering them. Confirmed with them that these are coming from the plate; trying to confirm that they are 123A spec cut. It seemed like SRF was the only option--creekstone is cut from the chuck. it appears that porter road cuts it from the rib primal.
no affiliation, just a customer and someone who has been trying to find a non-wagyu option for the 123A
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Spinaker the yield on the creekstones was much lower (large chunks of fat sometimes all the way to the bone vs. the SRF). I suspect a large part of this was due to the cut. I did not even try to BBQ them and instead cut thin and grilled for korean BBQ.
Same. Bought a bunch of the creekstone and decided would be better off cutting it thin and doing Korean bbq (which was great but not what I was originally looking for). Will let you know how these turn out. Just need to cook off some SRF in the freezer to make room
ofelles SRF is only 4 hours from me ..... whenever I go to Walla Walla, I make it a point to get SRF in the grocery store. Also Painted Hills is not far either. :-)
ecowper What brings you regularly to Walla Walla? Wine? Whitman College? The Adventist college? The state penitentiary? (ps Our daughters were at Whitman, 1999-2005)
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I wanted to learn more about short ribs and found an earlier thread on the subject which led me to a professional discussion of short ribs here: https://www.chefs-resources.com/type...ef-short-ribs/. The earlier thread is by HackingBBQ, Online Beef Rib Supplier, 02/11/2017.
Porter Road also sells 123A with their monster Dino Ribs. Regardless of the source, I still prefer the 130 chuck cut and here's why. Due to the anatomy of the cow, ribs 5-7 (which is the 123A region) generally have a large fat cap and as you get into the seventh rib the fat is predominant over the meat. Beyond that the fat content is unacceptable. What you're paying for is a lot of both bone and fat in other words. Here's a good picture to show the advantage of one over the other, I think you get more bang for the buck with chuck.
Huskee you may remember I was on a quest to find Dino Ribs last year. Porter Road shipped me (2) plates that had way too much fat. I complained and they shipped me (2) more that were better but still had too much fat at rib 7. Since then I've found that to be true in my other sourcing's. I just seem to get more meat out of the chucks then the plates, just my observation and opinion based on several attempts.
Is the porter road 123A? Their diagram shows the cut coming from higher up the rib cage. Either way Interesting observation on fat cap. I’ve found on my creekstone (from chuck) ribs that the 3rd rib has almost zero meat. Maybe I just had a few bad batches?
Troutman your post got me sufficiently curious enough to dig out a plate from the freezer. Wagyu plate that SRF advertises as 123A. I didn’t see any egregious low yield. Assume the 7th rib would be the middle of the slab. From the top you can see half the rib has no cap. I took a side shot from where there is a cap and it doesn’t look too bad. just throwing out a datapoint. Maybe I should route my chuck rib buying through you and I’ll buy the plates.
The seventh rib is the furthest end. Again I've found in the ones I've bought and looked over that one of the end ribs will have thin meat tapering down to mostly fat at the thin end. When you only have 3 ribs, that's a big deal. The trimming of the fat cap (again depending on the cow) needs to be aggressive. I don't eat nor want to pay for the fat cap. Not being a hater, just my preference.
This is a very good thread. I don’t see plate ribs at Flannery right now though. Anyone have any recent experiences with them or know if PR has addressed its plate rib issues?
Last edited by STEbbq; October 28, 2021, 05:00 PM.
I purchased a fillet and a dry aged porterhouse from them and was very pleased. They are only about 50 miles from me and will buy more from them after I unstuff my freezer.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I wish I could have a box of plate ribs and prime brisket shipped to me weekly. Who does not loooooooooove beef plate ribs. So much beefy goodness on them bones!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I've always been perfeckly happy with my Creekstone ribs...gots three left in th deep freeze, likely to order me another several, whilst they's on sale price.
YMMV.
Enjoy, Spinaker, let us know what ya think, take us along fer that cook, please, Brother...
This is a very good thread. I don’t see plate ribs at Flannery right now though. Anyone have any recent experiences with them or know if PR has addressed its plate rib issues?
I'd email them. They never had the whole plates on the website, but when they started offering english cut bone in (which on the website they clearly say are from the navel plate) i asked if it would be possible to buy the entire 123A plate and they said they could and sent me a separate URL. I have not ordered yet as i am working through the ones i bought from SRF but will probably look to do a flannery order incl. the plate if they have it in the next month or so if you want to wait for a report.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I just received a rack of prime beef plate ribs today from Wild Fork. Went from the box to the fridge to begin thawing. I’ve smoked a total of four racks of these from WF so far. All have been terrific. Can’t wait!
Who does not loooooooooove beef plate ribs. So much beefy goodness on them bones!
Comment