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will2013

will2013

Newbie
Original poster
Jan 21, 2013
3
10
Growing up we would have BBQ beef ribs all the time. These were the big bone with lots of meat on the. It was like a roast on a stick. All we knew them as was beef ribs. Now i go to our local super market or butcher shop and I can't find them. They have several types of beef ribs but they have little to no meat on them. Ever since I bought my smoker several years ago I been trying to find them. Can any tell me what cut i am looking for? My brother and his wife don't eat pork and i would like to do beef ribs for them. The type I am looking for are the hearty big bone full of meat ribs. You know the type you can find at  the BBQ joints.

Thanks for any hand all help

Will
 
Somewhere in my vast volumes of mostly useless knowledge I recalled having this tidbit tucked away for "just that day" when I needed it...

I believe the common name is "Beef Back Ribs".  Your grocer probably has them but you will never see them on display. They are short ribs that have not been cut down yet.  They are also often called "Dino-Ribs" or "Dino-Bones" in Q discussion groups.

The National Meat Processors Guideline (NAMP) code is "Beef Ribs, Short Ribs, Trimmed #123B".  Also known as plate back ribs. That code is for a 2 to 4 rib rack of cyropac ribs cut from the chuck and a 3 rack pack could weigh in the neighborhood of 15 pounds (how's that for meaty!).  Check with your meat manager at your grocery store or you local butcher and if they don't have them perhaps they could order them with "the code".....

Not my photo, but I believe this is what you are asking for.  This is a 3 rib section.

8a04e923.jpg

8a04e923.jpg

 
Last edited:
Thanks for your help. I just went to our local grocery and the butcher had to packs of the back ribs so I bought them. He happen to be stocking the display frig and told me that they don't have this cut very often I just need to be there at the right time. Even with it be early Febuary and we live in Ohio i realy cant do a lot of smoking (we are getting clipped by the big storm that is going to hit the east coast this weekend). I double wrap them and put the ribs into the freezer for  warmer days. Well ones warmer then low 20's and low wind.
 
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