Beef ribs

[KingDaD37]

I have ordered beef plate ribs from multiple different butchers here in Cincinnati. And I guess I’m ordering the wrong thing. It’s mainly just fat. What should I tell the butcher so get a nice meaty rib. Thanks

 

[chilerelleno]

Tell them you want whole racks of beef short ribs.
That you want the whole racks that he cuts into smaller sections for Korean Kalbi style short ribs.
Or more specifically, Flanken, English or Boneless short ribs.

A professional butcher that really knows his trade will know exactly what you want if you tell him to order by NAMPS /IMPS order numbers.
Beef Plate, Short Ribs, 123 or 123A
Or
Beef Chuck, Short Ribs, 130

 

[chopsaw]

What should I tell the butcher

Chile has you covered . Use that info .
I just want to add , don't be afraid to say " No , I don't want that " .
A full service meat counter should cater to you .
Use the numbers Chile gave you , but still makes sure it's a good cut .

 

[chilerelleno]

What I normally do is look at what is for sale in the displays, if they have short ribs cut into the smaller sections in any form I find the clerk/butcher and I ask him for the whole racks still in the cryo-vac bag.
A cryo-vac bag contains two racks.

And be sure to say "Thank You" for him taking the time to help you.

 

[KingDaD37]

Thanks a lot. I will try it.

 

[browneyesvictim]

Impeccable advice!

But I'm really curious now what you were asking for and what you got before that's so fatty?

 

[chilerelleno]

Impeccable advice!

But I'm really curious now what you were asking for and what you got before that's so fatty?

Bet ya $50. he was getting Shiners aka Back Ribs.
That's all there is after the Shorts.

 

[browneyesvictim]

Well that's kind of my point Chile... I don't consider the back ribs are fattier than the shorts. In fact the back ribs are typically the most anorexic of them all! He said he asked for "Plate" ribs... How many bones did they have in them? Were they flat bones or more round? Pictures would defiantly clear things up.

 

[chilerelleno]

Well that's just kind of my point too Erik.

I look at a rack of Shiners and 75% of what I see is bones and fatty connective tissue with an afterthought of meat in-between.

I look at a rack of Shorts and what I see is 75% meat beautifully layered and marbled with fat atop a few bones.

If they were women...
Shiners would be slightly overweight, everything sagging, zero muscle tone.
Shorts would be the woman with awesome curves, just enough cushion for pushing and muscles for rearranging the furniture without my help.

 

[KingDaD37]

That’s for the help
Guys. I ended up with this cut. I trimmed it up and it’s a lot better than what I had the last couple of times

 

[KingDaD37]

Impeccable advice!

But I'm really curious now what you were asking for and what you got before that's so fatty?

I asked for beef plate ribs but they must have gave me ribs 5-8 or something. The ones I got today where the first 4 the pic of what I ended up with is on the bottom of this thread. Can’t wait to fire up the Lang tomorrow

 

[chilerelleno]

Hell Yeah!
Now those there are some good looking Short Ribs.
You'll be very pleased when those are smoked tomorrow.

 

[browneyesvictim]

Oh yeah!!! Them are going to be guuuuuuuud!

 

[KingDaD37]

They turned out amazing thanks guys

 

[pops6927]

https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/meat-buyers-guide-pdf/

 

[gmc2003]

Those are some mighty righteous looking ribs. Nicely done.

Point for sure
Chris

 

[jcam222]

Just ordered a 30 lbs case of the chuck ribs @ $3.99 / lbs. at my local Amish butchers. Your info was very helpful as I was concerned based on the price what he was selling. He confirmed the chuck ribs above by that code. Pretty pumped to get them next week and finally smoke some beef ribs. Thanks Chili! For those of you in my area of Ohio Newswanger Meats in Shiloh is where you can order these. Prices are great on most meats there, especially by the case.

Tell them you want whole racks of beef short ribs.
That you want the whole racks that he cuts into smaller sections for Korean Kalbi style short ribs.
Or more specifically, Flanken, English or Boneless short ribs.

A professional butcher that really knows his trade will know exactly what you want if you tell him to order by NAMPS /IMPS order numbers.
Beef Plate, Short Ribs, 123 or 123A
Or
Beef Chuck, Short Ribs, 130

 

[texomakid]

My goodness why haven't I read this thread before now. Great info and those are some awesome looking ribs KingDaD37 . That's what I've been trying to find - anyone want to bet I'll find me some proper short ribs now? We love the shiners but I can't wait to cook real short ribs

chilerelleno Thanks for the info.