I ventured over to the beef holy land in Austin a few weeks ago and had some beef ribs at La BBQ that damn near changed my life. Ever since then, I've had an itch to make some of my own. I've done a lot of brisket, but never done beef ribs before. I think I know how I'm going to do them, but the biggest issue I'm facing is finding a place I can buy the large bone in prime beef ribs online. Anyone have a recommended supplier of prime beef ribs?
I may need to find a butcher who can order what I want from somewhere since I can only seem to find the individual ribs. I'm specifically looking for this cut:
"Item No. 123A - Beef Short Plate, Short Ribs, Trimmed - This item is as described in Item No. 123 except that it shall be derived from the 6th, 7th, and 8th ribs of the short plate, the M. serratus ventralis shall be continuous across the cut surface for at least 2 ribs on both the dorsal and ventral sides, and the exterior fat cover and the M. latissimus dorsi shall be removed"
Are you sure you had rib roast bones? They may well have been short ribs--which are stupendous, imho. Our Safeway carries the whole short plate for $6/lb.
I have posted about this before, and dang they are impossible to get down here believe it or not. You would think they would be on every shelf in Texas. These dyno ribs you eat at Franklins and such are not rib-eye bones. Totally different cut, totally different meat. They are specifically ordered as NAMP 123A. As posted above ribs 6, 7 and 8. Think I have a line on some due to an earlier conversation on here though (and I have a good friend at Sysco). I keep going to Snake River Farms website, looking at the Wagyu. Dang near going to pull the trigger!
Explore American Wagyu, USDA Prime beef and Kurobuta pork from Snake River Farms. Find ribeye, filet mignon and other richly marbled cuts delivered nationwide.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
One angle is to see if you can make friends with a restaurant owner/manager. See if they can order a small case of beef ribs for you. From Sysco, I can order a small case, which is a pair of 3 bone plates of 123A, like lonnie mac has so accurately identified.
At, say, $5.75 a pound, that 2 plate small case of Prime CAB Bone-In Beef Short Ribs costs about $95 or so...which is SO WORTH IT!
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
WOW! Jealous as I'll ever be! JefRowCheckMat Beef back ribs are more similar looking to pork ribs, longer relatively skinnier bones, usually several together. Beef short ribs are often a flat really wide large bone, typically cut in to single bones only a few inches long, with meat on top. One or two are a meal.
Just the mention of succulent Wagyu back ribs sends us running for the smoker…add the word Wagyu to the sentence and you can imagine how quickly we get the fire started! Cut from the center back of the steer, our Marble Score 3 Wagyu Back Rib
Back to HackingBBQ for online ordering. I posted a link above for NAMP 123A, but have never seen them actually in stock! The pic in that link always had a "sold out" label across it! Well last night when I was posting the link, for the first time, they were in stock!
So dang, got me some on the way. A pretty dime for sure. Going to have to start my own thread next weekend!
Explore American Wagyu, USDA Prime beef and Kurobuta pork from Snake River Farms. Find ribeye, filet mignon and other richly marbled cuts delivered nationwide.
Omg just tried to eat the ribs. They are so rich I could only manage about 2 ribs. What am I going to do with the other 10 pounds or so? They are delicious but they are extremely rich so hard to eat more than a few.
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