Ok so a friend gave me these beef ribs to smoke, I decided to have a huge bbq (since he gave me something close to 8 pounds or something.) and they were still wrapped in butchers paper. Little old me who does about 95% pork smoking thought these rectangular packages were little cut down racks of ribs. I opened them up tonight to thaw for tomorrow and much to my suprise I find 4 or 5 of these bundled up in each pack.
So what I need to know is.....what the heck are these? lol Are these what people call short ribs? they look like someone took a rack of ribs and just cut it into sections like if you cut pork ribs the long way, so you have a bunch of little bones. Either way, what do I do with these? just smoke as normal but they wont take as long? Im thinking of doing a sort of 3-2-1 type thing. Please let me know I will check on here in the AM hopefully I will have some advice from you pros. Also what do you recommend for seasoning on these guys? I know a lot of people like just S&P. Thanks in advance and either way I will add Q-view as the day rolls on tomorrow, also doing some pulled pork with a "rib end roast". I think it might be a bone in Loin section but Im not sure I wish grocery butcher sections would figure out a standard naming system for these things everybody calls everything something different....so annoying.
So what I need to know is.....what the heck are these? lol Are these what people call short ribs? they look like someone took a rack of ribs and just cut it into sections like if you cut pork ribs the long way, so you have a bunch of little bones. Either way, what do I do with these? just smoke as normal but they wont take as long? Im thinking of doing a sort of 3-2-1 type thing. Please let me know I will check on here in the AM hopefully I will have some advice from you pros. Also what do you recommend for seasoning on these guys? I know a lot of people like just S&P. Thanks in advance and either way I will add Q-view as the day rolls on tomorrow, also doing some pulled pork with a "rib end roast". I think it might be a bone in Loin section but Im not sure I wish grocery butcher sections would figure out a standard naming system for these things everybody calls everything something different....so annoying.
Last edited:
