Take a look at these pics. I think I need to have a longer discussion with my butcher. I knew right away when he brought these out that they weren't what I had in mind, but I decided to try them anyway. They came frozen and shrink wrapped, two slabs to a pack. Two packs came in just under 10 lbs at $3.99/lb. They called them "Texas Style" ribs. Given that they have meat between the bones, no meat on top, and aren't very long, I suspect they are back ribs.
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What kind of beef ribs did I get?
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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I vote back ribs. I'm no beef ribs expert, but the back ribs I've made a few times looked like that. They cook up might mighty fine though, they're a treat!
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
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Pizza insert
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2 Thermapens
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lots of probes.
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What you need to do is go to the link below and figure out what NAMP cut you want. Then take that to your butcher. If he is not familiar with NAMP, his supplier will be.
On the right side of the page, (in green lettering), are links to various cuts. Those links explain the differences of the various cuts in each category. Check out "short ribs". You might even print it out just in case your butcher is not quite up to speed on what you want.
The NAMP Meat Buyer's Guide and IMPS version use identical specs, but the IMPS meat buyer's guide is free. Download or purchase a buyer's guide PDF.
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Not as all inclusive as the above link but covers most BBQ cuts: https://aggiemeat.tamu.edu/barbecue-cut-identification/
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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With that in mind... here are the results. One rubbed with BBBR, the other rubbed with Clint Cantwell 's CCC rub. I'm going to say right off the bat that after I mixed up the CCC rub and tasted it I thought there was no way this would be good. Folks, I was dead wrong. I will be using the CCC rub again. I would put these ribs in the Top 5 of the best things I have done on the smoker. They were THAT GOOD.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
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cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
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FOGO
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Erik S.
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