Yeah man, those... Uh huh.
And again, less than $4./lb.
Nice!
Yeah man, those... Uh huh.
Short Ribs is the proper name for both Plate and Chuck racks.
I've probably half a dozen or more links of educational value on Short Ribs.And apparently from the rib primal as well, at least according to NAMP. Although I doubt they show up very often. Paraphrased from their book "The Meat Buyers Guide":
#123A - Beef Short Plate, Short Ribs, Trimmed
Derived from 6th, 7th, and 8th ribs of the short plate
#123B - Beef Rib, Short Ribs, Trimmed
Derived from the 6th, 7th and 8th ribs of the primal rib
#130 - Beef Chuck, Short Ribs
This item may be prepared from the arm portion of any chuck item and shall consist of the the ribs numbers 2 through 5
I remove pretty much all fat and shave any type of fascia off, I want it all rub and bark. There is more than enough fat in the meat.One thing I notice in looking at prep video and images for plate ribs is that the fat cap may be trimmed down, but is often not removed. On the chuck ribs, the fat cap was very thin, but there's a very tough looking fibrous membrane (along with regular silver skin) underneath it. I remove it all because it seems too tough to break down. Do the plate ribs have the same kind of membrane? Does it break down?
Maybe I should special order an actual full rack of beef ribs,
3' long, 18"-8" wide.
Or maybe Tomahawk Ribs, individual 15" Plate short ribs with a 1.5-2lb hunk of beef on each.