Beef Dino Ribs

[Hunter07]

Oh my! I need to see if I can find a nice rack! Of course, I can't afford Wagyu, but I can afford any other breed of beef.

Texas Style Beef Ribs Smoked - Dino Beef Ribs - Whole vs Pre Cut

https://www.youtube.com/watch?v=_N4h...7Joe%27sPitBBQ

[baboon]

First off it a rib plate not a rack. Most of the plates that I have sen over the years have been split. Wagyu beef is not needed as beef plate/short ribs are already heavily marbled. It's been a while since I did any simple because of the coast.

As far as membrane on or off, the meat will definitely shrink up more on the bone if its off. The membrane will breakdown at a high enough temp, but there will be more of a chew factor when left on.

I'm lazy so I do not cut individual ribs. Idivividual might dry the less meat ribs out. A rib rack aint a bad idea. I never wrapped mine either. I like Dino ribs over brisket.

A plain yellow mustard rub to hold the salt & pepper is more flavorful. Yellow mustard, vinegar & water is a great spritz.

https://dirtydozensbunker.com/showthread.php?t=181341

Beef back ribs lack the meat but also are killer when smoked right.




The sad thing is I remember when we retail beef Back Ribs for .99 cents a pound

[4thIDvet]

O.K. our smoker brothers? So I go to Publix our big market and what the hay do I ask for? "A full rack of Dino ribs"?
They going to know what I am talking about?

[4thIDvet]

https://www.youtube.com/watch?v=hTt3wQp2dbQ&t=21s

What are Beef Ribs and What are the Different Styles | The Bearded Butchers boon and Hunter.

ADD: Check out the thin 'Flanking ribs" nice.
boon I think the butchers called your ribs "Bronze Ribs??"

We went to Sonny's BBQ ribs a chain place down our way. With inflation I guess? holy sheeet these places aren't giving enough portions to feed my damn cats. WTF over. Ribs were about 2 1/2 inches long and a fork full of meat. Plus the prices went up.

[baboon]

Originally Posted by 4thIDvet

https://www.youtube.com/watch?v=hTt3wQp2dbQ&t=21s

What are Beef Ribs and What are the Different Styles | The Bearded Butchers boon and Hunter.

ADD: Check out the thin 'Flanking ribs" nice.
boon I think the butchers called your ribs "Bronze Ribs??"

We went to Sonny's BBQ ribs a chain place down our way. With inflation I guess? holy sheeet these places aren't giving enough portions to feed my damn cats. WTF over. Ribs were about 2 1/2 inches long and a fork full of meat. Plus the prices went up.

Flanking ribs/Short ribs were commonly braised/smothered (seared then simmered). They were what I actual had cooked. Bront ribs not bronze for brontosaurus AKA Flintstone's ribs are very similar. I think until recently they were boxed up with the short ribs (rib plates)

Seeing as these guys are still breaking beef (sides & quarters) they have all of those ribs available, but as you saw the only did 3 fore quarters. Most of you "Suppermarkets" buy box beef. Box beef is basically the different primals in a box. Bone in ribs (Prime ribs have 4-5 per box), the boxes are 50-60 pounds or what fits into the size box.

The thing to remember is a packing house services restaurants & retailers. Restaurants are always looking for the cheaper more profitable things to serve. Here is a picture of Fogo Do Chao ribs cooking. after watching the butcher video you can see what they might buy is very different the what a grocery story buys to cut into retail.

[baboon]

Originally Posted by 4thIDvet

O.K. our smoker brothers? So I go to Publix our big market and what the hay do I ask for? "A full rack of Dino ribs"?
They going to know what I am talking about?

They are going to sell you wha they have in back. My guess is they have beef back ribs (bones off the rib eye) and short ribs (plates).

Depending who you talk to will determine what they know. Never trust a skinny meat cutter! Go early talk to the market manager or second man. They could very well have a production cutter who knows as much or more then management, but he is the one who does the vast majority of work. He's the guy they keep away from customers because he with tell them are you fucking stupid.

[4thIDvet]

Originally Posted by baboon

They are going to sell you wha they have in back. My guess is they have beef back ribs (bones off the rib eye) and short ribs (plates).

Depending who you talk to will determine what they know. Never trust a skinny meat cutter! Go early talk to the market manager or second man. They could very well have a production cutter who knows as much or more then management, but he is the one who does the vast majority of work. He's the guy they keep away from customers because he with tell them are you fucking stupid.

[Hunter07]

Yesterday, I found a family farm on a 'Minnesota Farm sales' site, that has about 120 lbs. of these! They posted a video of 4-5 lb. racks of beef ribs, and a few pics of their packaging, etc......

Sadly, they are located about 3-4 hours away, and only sell in 40 lb. cases. $7.99 a lb., processing included. Thus making it 'not cost effective' to buy it, driving my Yukon (7-9 mpg), to go buy a case.

I'd love to have 2-3 'plates' in my freezer.

[baboon]

Originally Posted by Hunter07

Yesterday, I found a family farm on a 'Minnesota Farm sales' site, that has about 120 lbs. of these! They posted a video of 4-5 lb. racks of beef ribs, and a few pics of their packaging, etc......

Sadly, they are located about 3-4 hours away, and only sell in 40 lb. cases. $7.99 a lb., processing included. Thus making it 'not cost effective' to buy it, driving my Yukon (7-9 mpg), to go buy a case.

I'd love to have 2-3 'plates' in my freezer.

Nothing ventured nothing gained.
Just go to the grocery store and ask if they have short ribs. Here I see singles cryovaced, while working there were 4 in the cyrovc. Generally most markets cut 2 plates for flanked & short ribs.