- Nov 4, 2018
- 102
- 32
I mean I am happy with these but I've been to some bbq joints on your top 50 list and they seem to be sometimes another 5/8-3/4" thicker all the way around. Really making them "dino ribs" just wasn't sure if it all depends on how they are processed or if it can rlbe requested etc..or even the genetic difference of each cow I guessWell Kevin.. Those there you just did, look "meaty" enough to me... What exactly are you expecting?