Beef Ribs. Type?

[rowdy roddy 99]

For the Texas BBQ enthusiasts (and butchers) out there,hoping for some help. I am in Canada, we don’t seem to have the same butchering standards as parts of the US when it comes to beef ribs. I ask my butcher for plate ribs or Chuck ribs, but always seem to get something different every time. I have attached pics of some beef ribs I purchased yesterday. They’re massive, oddly cut into 2 bone segments. I’m unsure if these would be considered a plate rib or a Chuck rib or some other cut entirely. There looks to be 2 distinct layers of meat, the top layer is very lean which concerns me. Anyway, I have them smoking now and will happily provide updates, but if any insight would love to hear it. Thanks!

 

[TNJAKE]

Looks like some awesome beef ribs to me!

 

[sawhorseray]

I've never seen them in singles like that. I'd try smoking those baby's up at around 275º until they reached around 203º IT probe tender with a nice bark and some pullback. Be like brisket in a stick, my favorite! RAY

 

[thirdeye]

Chuck short ribs are 2,3,4,5. Plate ribs will be 6,7,8.

 

[negolien]

looks like plate ribs just cut into 2 or single bone segments. You can specifically ask for a 4 bone that's usually what we cook or we cook them as singles.

 

[thirdeye]

This is a good link that explains the slight differences in butchering.

Help ! “I need to know what cut of Beef Ribs to Tell my Butcher” | Three Little Pigs BBQ Rubs & Sauces

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