INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
UPDATED WITH PIC
Anyone know what kind of beef ribs these are? I’m a little ignorant when it comes to beef rib cuts. Been in my freezer for a few months now and decided to smoke them tomorrow for the saints game.
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Last edited by cwain8845; December 6, 2017, 04:08 PM.
Reason: UPDATED WITH PIC
INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Shape of the bone looks like short ribs, but they are trimmed pretty lean. That top/left hand slab has about the same meat as "back ribs". Watch that they don't dry out on you. Should be tasty but I think they will cook more like back ribs than nice thick shorties.
Looks like they are from Walmart. I have gotten them before. They do tend to dry out. I've gotten the best results by adding a bunch of smoke up front and then wrapping them and finishing them wrapped so they don't dry out.
Those are the back ribs. Most of the meat has been trimmed off except for what remains between the bones. Obviously not as meaty as the short ribs, but still tasty.
From themeatsource.com: "Beef back ribs come from the rib section consisting of ribs 6 through 12, it is basically the bones removed from the prime rib roast. Because beef ribs come from the prime rib they will be tender and flavorful."
That explains why so much meat has been trimmed off: more profit for prime rib than back ribs.
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