- Jan 28, 2019
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I rubbed them with SPG and letting them roll slow about 225-250. I’ll provide an update later!no need to braise, i would just season them like you mentioned and smoke around 250-275.
The ribs just below the rib steak. They start where the rib steak and prime rib ribs are cut. They are the rib pieces immediately along the rib section below those prime cuts.Thanks for the input fellas. What cut of beef do these come from? I’m trying to figure out what exactly I have here.
Thanks for the input fellas. What cut of beef do these come from? I’m trying to figure out what exactly I have here.
Thanks!The ribs just below the rib steak. They start where the rib steak and prime rib ribs are cut. They are the rib pieces immediately along the rib section below those prime cuts.
Yes there is a bone in each one.Is there a bone? Where I buy they come boneless or bone-in and labeled as chuck short ribs. As far as i know they are chuck short rib pieces.
Yes there is a bone in each one.
That may explain why I got them for $6 a pound. Or I got ripped off? Oh well maybe they will be good.Well, they're some rib chunk then. I've read sometimes places try to pass just chunks of chuck as boneless short ribs.
That may explain why I got them for $6 a pound. Or I got ripped off? Oh well maybe they will be good.