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Beef Plate Ribs

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  • Spinaker
    replied
    I am picking these up today. I usually check Costco. if they are out, then I will shoot over to my local guy that usually has them for me.

    I am making them by request for fathers day tomorrow!

    Leave a comment:


  • 58limited
    replied
    I picked up a nice 4 bone rack of dino ribs at HEB two weeks ago - They were labeled as DinoRibs. The meat appears nice and thick and the marbling when viewed from the side is amazing. I'll know once I go to cook them if they have the big piece of fat over two of the ribs, right now they are in the freezer. They had one 4 bone rack that was huge but the meat seemed thin - it was over $60.00. I passed and got the smaller one with thicker meat for $46.00.

    One other thing I saw at HEB - the biggest brisket I've ever seen: 26+ lbs. This wasn't a clod, just a brisket. This brought up two questions: how freakin' big was that steer and, since steers have two briskets, where was the other one? I didn't buy it but I would have if it was a week earlier when me and my friend cooked brisket for 100 people. It was $99.

    Leave a comment:


  • journeymanjohn
    commented on 's reply
    One of these days, I'm gonna have to find myself a three bone section and compare notes with you. I agree that the chuck ribs can taste like roast.

  • journeymanjohn
    commented on 's reply
    If they are gong to do a trial... make sure they know they need to have a control group and a trial group. I volunteer for either, and can send them my address for shipment of whatever they decide to send me.

  • ColonialDawg
    replied
    I have to ask for them at my local grocer here in my neck of the woods. They bring out a cropac with 2 chuck plates - I have them open it and let me pick the one I like best. Next time I’ll have them cut the 2 best bones off of each as there are always 1-2 ribs covered with a chunk of fat (as others have already stated). I cut them into two bone sections anyway, so might as well have the butcher do it for you and get the best ends of the plates.

    Leave a comment:


  • ColonialDawg
    commented on 's reply
    Can I help?

  • ColonialDawg
    commented on 's reply
    I’ll be there shortly.

  • Polarbear777
    replied
    None at any of our local COSTCOs, so now I jealous...

    Leave a comment:


  • Jfrosty27
    commented on 's reply
    I just looked at the SRF site. Sold Out. Bummer.

  • Troutman
    replied
    I agree with comments above, we here in Texas are blessed with an abundance of beef. Short rib chuck plates can be gotten at Costco, Whole Foods, other grocers and local meat cutters (aka butchers). I also agree with other comments above, that most of the cryovaced ribs produced are from the chuck area starting with the second rib of the cow. Generally sold in 4 rib sections you encounter a large fat layer at about rib #3 which renders that rib almost worthless. It's difficult to detect because the packaging is generally opaque. If you can get them to open it up and grab the first two rib section you are better off.

    So having said that, I have shied away from buying them unless they cut them as individual ribs and I can see them up close. I also like to source the larger "dino" rib plates that come from the rib section further down the rib cage of the cow (ribs 6-7-8). The meat is a bit thinner but the fat isn't as abundant.

    Last year I sourced what seemed to be the largest plates I could find from Porter Road. They were actually cut from the entire 7 bone rib section, ribs 6-12. I further elaborate in a posting on the cook;

    https://pitmaster.amazingribs.com/fo...9389-dino-ribs

    What I encountered was one reason why you need to shy away from anything cut from ribs 9-12. What happens anatomically in the cow is you have two muscle groups overlying one another (serratus ventalis and latissimus dorsi) with a huge layer of fat running parallel with the ribs in that area. What happens when you cook that section is it begins to separate and you're left with a lot of fat being sandwiched by two pieces of meat, not very desirable and difficult to eat....

    Click image for larger version

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    The bottom line to all this is to educate yourself as to what exactly you are buying. Generally you're best trying to source the 4 rib chuck rib plates or plates cut from the rib section around ribs 6-8 only. I would encourage talking to Snake River Farms or the good folks at Porter Road and pay a little extra. I did have a talk with Porter Road about the fat content after doing my cook and research and they have since discontinued selling whole rib sections due to the complaints about fat content.

    They are about to re-introduce a new 3 ribs section cut (presumably ribs 6-8) which they are sending to yours truly to try out and do a review here on AR. Be looking for that in the coming weeks. Good luck in the meantime to the OP, hope you find your shorties, they are delicious !!!



    Leave a comment:


  • texastweeter
    commented on 's reply
    I do, along with briskets, pork ribs, turkeys, chickens, pork shoulders, salmon, leg of lamb, hams, I could go on and on. Then I have my ageing fridge full too. Great meat is not in short supply where I live. Cheap too, thank God!

  • journeymanjohn
    commented on 's reply
    texastweeter Reasor's is a local grocer, and was my preferred butcher. Whole foods, Perry's Meat Market, Harvard Meats. In a four bone rack, I have NEVER had the two smallest bones not have the vein of fat that runs diagonally, all the way to the bone, with little triangles of meat left on the corners. Here, they have always been about $6/lb, (often over $7) for choice or CAB. Figure fat, bone and we all know how much short ribs shrink... very expensive. At 3/lb, I would stock a freezer full.

  • Jfrosty27
    replied
    The 4 bone plates are pretty easy to find here at Costco and local butcher shops so I smoke them often in normal times. Not so much lately though. Have not seen any in months at Costco. The 3 bone plates I need to get via a friend that owns a pub. He orders them for me from his restaurant meat vendor. And the are very expensive so I get them a couple times a year as a treat.

    Leave a comment:


  • texastweeter
    replied
    Have a couple plates going right now with a damnation rub over mesquite. Hot sauce as a binder.

    Leave a comment:


  • texastweeter
    commented on 's reply
    I find them usually with plenty of meat on the bone, 4 still in a cryopack. Cost $3 a lb or less unless they are prime. Where did you get yours?

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