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Short Ribs: A Visual Journey [Pic Heavy]

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  • eugenek
    commented on 's reply
    Well, here's how my conversation goes:
    - "I'd like a whole slab of bone-in short ribs from the plate, not the chuck. I don't want it trimmed or cut up. I want it in the bag straight from the farm/distributor."
    - "That's the whole slab and not cut or trimmed, right?"
    - "That's the plate and not the chuck, right?"
    - "That's bone-in and not boneless, right?"

    If you want to get technical, it's NAMP 123 which is the North American Meat Processors designation for a 3- or 4-bone slab of bone-in, untrimmed short ribs from the short plate.

    Here's a box of plate short ribs (prime Angus) my butcher ordered from Creekstone Farms.



    Hope this helps!

  • Spinaker
    commented on 's reply
    What exactly should I tell the butcher I am looking for when I am looking for those plate ribs. Thanks! Awesome post man!

  • TheSmokingYeti
    commented on 's reply
    Thank you, that's exactly what it was.

  • eugenek
    replied
    Hey Yeti, maybe it's a little more brisket point than roast, or a combination thereof. That fat and collagen keeps everything loose yet together and spongy to the touch.

    Leave a comment:


  • TheSmokingYeti
    replied
    Looking good. I have done beef ribs twice. 1st time I ran out of time and had to stop to quick. The 2nd time I think I might have left them on too long. They kind of had a "roast" texture/feel to them. Tasted great. Is that what they are supposed to feel like?

    Leave a comment:


  • fracmeister
    replied
    OK, now you have set a goal for me! I will give these babies a go shortly and appreciate the detailed primer. Gracias.

    Leave a comment:


  • eugenek
    commented on 's reply
    I've had a similar incident where a butcher I was trying out insisted it was from the short plate. I'm sure chuck short ribs can be just as fantastic but the cook must be just a little different.

  • Dewesq55
    commented on 's reply
    You know, you are correct. I never looked at the label because I was relying on the butcher/meat dept. guy. They look good anyway. I'm sure I will love them but will keep looking for short plate.

    DEW

  • eugenek
    commented on 's reply
    Ok cool, it looked like the label said chuck. Good luck, hope it turns out fantastic!

  • Dewesq55
    commented on 's reply
    Short plate according to the butcher

  • David Parrish
    replied
    Originally posted by eugenek View Post
    Thanks guys. A quick look through the pics above and I'm thinking to myself, yup, most of these show some aspect of how AR helped me with new techniques and terms, as well as challenged my previous understanding of how to barbecue.
    Eugene we're glad you're enjoying the site and the club. We definitely enjoy having you here.


    I didn't have a medal handy when I replied earlier, but I do now!

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  • HC in SC
    replied
    Excellent walk-thru - thanks! I need to try to do some beef ribs - the last time I tried several years ago it was a major fail (due to operator error) and I have kinda avoided them on purpose since then.

    Yours looks great - thanks for sharing your recipe and your process!

    Leave a comment:


  • eugenek
    replied
    Hey Dew, are those chuck short ribs? How thick is it? How many bones? You may want to reduce the cook time because it might be leaner/thinner than plate short ribs. Like the mantra here, find the thickest part to place your probe. I've noticed I reach 190° in about 4 to 4.5 hours.
    Last edited by eugenek; January 2, 2015, 09:02 PM.

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  • Dewesq55
    replied
    Are these the right ones?

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  • Strat50
    replied
    Stellar job! Keep up the good work, and thank you so much for the play by play. I got a few of these bad boys in my freezer. Maybe it's time to cook 'em up...

    Leave a comment:

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