Beef Ribs, help identifying this pack

[Valdier]

Hey there, I need some assistance identifying these ribs.

They look like IMPS 122? but, There are 8 bones in this. 123 has a limit of 5 bones... ideas? Salt, Pepper, Garlic powder... 225 for 8ish hours?

 

[browneyesvictim]

Its the ribs removed from a ribeye IMPS 124

Them are going to be real tasty!
https://www.smokingmeatforums.com/threads/eriks-anorexic-ribs.269354/

 

[chilerelleno]

NAMP/IMPS 124 Beef Ribs, Back Ribs
aka Shiners, known as such because they're usually trimmed till the bones shine through.
Not much meat on these most off the time and known for being greasy.
If you can find them really meaty they're not bad, actually good if grilled right.

 

[crazymoon]

V, They will be tasty but IMHO I would remove the membrane (same as pork ribs) . Cook them like pork ribs with any rub you want- a 3-2-1 method would work.

 

[davidhef88]

The link that browneyesvictim posted is a great place to start. I however would do the 2-2-1 method. These usually have great flavor. I season with SPOG (salt, pepper,onion powder, garlic powder)

 

[Valdier]

Hmmm I was afraid these might be low meat, but won't know until I cut them open later tonight. I'm really trying to find 123's but it's amazing how places that sell meat professionally, don't know much of anything about it. The guy at RD, literally said "there are numbers? I think ribs are ribs". :)

I've found them a few times other places, but it's tough.

 

[chilerelleno]

Go to any store that sells the 2-3" short ribs or Korean thin cut short ribs, ask for the uncut racks still in the cryovac bag.
These are generally NAMP/IMPS 130 Beef ribs, Chuck ribs and second only to NAMP/IMPS 123/123A Beef ribs/Plate ribs.

 

[Valdier]

Well, I should have grabbed pictures before sealing, but I have them seasoned and will throw them on the smoker tomorrow. I ran out of sealer bags, so, plastic wrap will have to do for two of the racks :)

Cracked pepper, Rosemary, Garlic powder, light salt and mesquite seasoning (light). On one rack Cayanne pepper, on the other, red pepper flakes.

 

[SonnyE]

Only these last pictures show for me.
Nice looking brontosaurus ribs!
Looks larapin good from here.

 

[gmc2003]

Sorry I can't see any of the pictures. Wonder what gives.

Chris

 

[chilerelleno]

I could see all your pictures last night on my PC/notebook, but I can't see them this morning on my droid phone.

 

[Valdier]

hmmm how weird... let me see what I can do to change it on the pics

 

[Valdier]

Well how about now? any luck?

 

[gmc2003]

I can see them fine now.

Chris

 

[chilerelleno]

Well how about now? any luck?

See them all now, thanks, good fixing.

 

[Valdier]

Ok, so after letting them sit in the fridge for a day, I put them on the smoker today.

Pecan chips, Cherry chunks and later a little hickory.

2-2-1.5 is what I used.
They aren't super tender and definitely have a snap to them, but damn the flavor is good.

Putting them in the smoker:
View media item 554242
Just before the wrap, spritzing with apple cider once and hour
View media item 554243
Final product
View media item 554241
I think that my water pan prevents a darker bark from forming. I might try these without the pan next time and just do a dry smoke.

If you are wanting to be amused by the weather, here is a quick clip:
https://photos.app.goo.gl/DZ325CJnkytBqz4v5

 

[Valdier]

I have to admit, these sure look like something was mis-packaged... I swear these are pork ribs.

 

[chef jimmyj]

Those are meatier than most I have seen. Nice job.
The NAMPS numbers are used by the Processors and Buyers. They also teach the number system to Chefs since they do the purchasing. The meat cutters in grocery store meat departments rarely know of them, unless they were trained buy Old School Cutters like Pops. Chains have a corporate order form they pick from. If the corporate warehouse does not carry a particular cut, the stores can't even order it for you. The Shurfine store by me can't get Pork Bellies because the warehouse does not stock them...JJ