Beef back ribs. Need advice

[Willy]

All I ever see with back ribs in my neck of the woods is shiners--and that's being generous. I use 'em to make beef stock IF they're cheap enough.

[Spinaker]

You got some nice thick ones! That is rare!

[Troutman]

Texas style, if they don't turn out like these....send them back

[wrgilb]

DaveD Here's a picture from several years ago of some back ribs I did in that 3-4 window. When I posted it people were trying to tell me that they were short ribs, because they were so meaty looking. I responded telling them to check out the curving of the bones as proof, but the real proof was that I watched the butcher that was boning the rib roast in the store.

This was at Christmas time when everyone is selling rib roasts. While my wife was grocery shopping, I was hanging out at the meat counter. As an old butcher from the late 60's, I like to watch some of the younger guys that cut meat today. When I saw how much meat he was leaving on the rib bones, I hit the service bell faster than a Jeopardy contestant. I told him I wanted some back ribs and that I'd take the ones he just cut. When I was cutting meat if we'd left that much rib meat on the bones, we'd probably been fired on the spot.

[DaveD]

Outstanding!! Those are some glorious looking ribs to be sure. Never seen so much meat on back ribs! Of course I take your word for all of this implicitly. Fascinating... thanks for this extra info.