Short rib? Dino rib? Same thing??

[Firemedic76]

Are short ribs and Dino ribs the same thing??? I have a half cow coming and requested the processor leave the ribs in packs of 3 ribs for ease of cooking. Usually I have them ground up but now I wanna try my hand at smoking them. Just wondering if the short ribs are the same thing as the Dino ribs I see the pros smoking on YouTube??

 

[thirdeye]

Well, they are called plate short ribs, but when left full length the bone is quite long. Rib #6, #7, and #8 are just below the ribeye area and are usually sold in racks of three. They are identified as IMPS #123A.

Chuck ribs are more forward and above the brisket, and a little smaller than the plate ribs and often cut in racks of four. They are rib #2, #3, #4, and #5. These are identified as IMPS #130

 

[thirdeye]

Here is a before and after picture of some plate ribs.

 

[Firemedic76]

Here is a before and after picture of some plate ribs.

View attachment 518955

View attachment 518956

mom thanks for clarifying. Just the info I was looking for. The processordescribed them as short ribs so I’m assuming their the common kind found in stores, she did say something about having to cut them so they’d fit through the vacuum sealer.

 

[edmonds]

I usually ask the processor for 3 different cuts of ribs: back ribs (from rib steak/roast), short ribs (from the chuck), and dino ribs (large-bone plate ribs). Unless told otherwise, most processors will cut chuck and plate ribs into similar "English cut" pieces, and label them both as short ribs. These short ribs are good both braised and smoked. If not cut up, the plate ribs are the large "dino" style rib good for smoking Texas style. It sounds like you may not be getting the "dino" cut.

 

[chilerelleno]

As thirdeye and edmonds have already stated, Plate short ribs are your Dino Ribs.

Chuck

Plate

 

[Firemedic76]

I usually ask the processor for 3 different cuts of ribs: back ribs (from rib steak/roast), short ribs (from the chuck), and dino ribs (large-bone plate ribs). Unless told otherwise, most processors will cut chuck and plate ribs into similar "English cut" pieces, and label them both as short ribs. These short ribs are good both braised and smoked. If not cut up, the plate ribs are the large "dino" style rib good for smoking Texas style. It sounds like you may not be getting the "dino" cut.

Ok yeah I wasn’t sure how to describe them oh well I really wanted them massive Dino ribs. Next time. Atleast I’ll have some short ribs to try my hand at smoking.

 

[chilerelleno]

Whenever you pass through the meat counter look for short ribs cut as any of these, Korean Kalbi, Flanken, English or Boneless short ribs.
Ask the butcher for whole racks of beef short ribs still in the cryovac bags that he cuts into smaller sections.
If he has them and brings them out, they'll be two racks to a bag, and at this point you'll be able to discern between Chuck and Plate by size/shape of the racks, number of bones per rack and the shape of the bones.

Oh yeah, be sure to thank the butcher for the helpful service.