parts of a cows rib cage. - BBQ Central

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Old 02-10-2008, 01:16 PM   #1
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parts of a cows rib cage.

Just threw on some beef ribs. The meat guy took off both membranes on one slab, I took off the thick membrane on the other, and left the thin one on. Douched em with wooster and WRB. Smoking now over Maple and Orange.



More pics to come.

Oh yeah, the weather is nasty. 3 more inches so far, and the wind is picking up
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Old 02-10-2008, 01:21 PM   #2
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Scotty you got some nice meaty bones! They're gonna be gooooood eatin'!
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Old 02-10-2008, 02:57 PM   #3
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I've got to put beef ribs on my list. I've never done them and they look good.
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Old 02-10-2008, 03:01 PM   #4
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Is orange wood strong ?

They look great.
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Old 02-10-2008, 03:13 PM   #5
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That looks great Scotty! What the butcher charge you per pound for those meat sticks?
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Old 02-10-2008, 04:11 PM   #6
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What cut of ribs are they. I still haven't figured out what to ask for.
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Old 02-10-2008, 04:17 PM   #7
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Quote:
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What cut of ribs are they. I still haven't figured out what to ask for.
They're beef spare ribs, no different than pig ribs...... You could also get short ribs, which are much smaller but have alot of delicious marbled meat and are twice the price of beef spare ribs. Short ribs are great for braising and spare ribs are best smoked low and slow.
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Old 02-10-2008, 04:49 PM   #8
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Cliff, Orange wood is strong, but it goes great with Beef. I used one big chunk maple, and a smaller chunk of orange (probably half a fist size). I've said it before, but I love orange on beef.

Nick, I got these are the local grocery store, not my butcher, so they were $1.99 a lb), but they looked good, and I don't find them that often, so grabbed em!
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Old 02-10-2008, 05:11 PM   #9
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I have tryed to get them around me. So far no luck. They always want to give short ribs cut in single pieces.
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Old 02-10-2008, 06:01 PM   #10
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Quote:
Originally Posted by ScottyDaQ


Cliff, Orange wood is strong, but it goes great with Beef. I used one big chunk maple, and a smaller chunk of orange (probably half a fist size). I've said it before, but I love orange on beef.

Nick, I got these are the local grocery store, not my butcher, so they were $1.99 a lb), but they looked good, and I don't find them that often, so grabbed em!
$1.99 seems like a good price to me! Those things look great! How did they taste?
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Old 02-10-2008, 06:20 PM   #11
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I'll let ya know when I taste em.... just sauced em a lil while ago. Gotta let em rest in the oven while I snowblow the driveway so she can some home from Rescue ! Ahhhhh VT.
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Old 02-10-2008, 06:24 PM   #12
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Way to go Scotty! Awesome steak ona stick! Never tried the Orange wood on beef I used it on pork ribs before and liked it alot!
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Old 02-11-2008, 05:34 AM   #13
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Ribbage, orange cauliflower, and fries. Fiiiine.
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Old 02-11-2008, 06:31 AM   #14
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Those look awesome dude!!
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Old 02-11-2008, 07:39 AM   #15
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Those brontasuras bones look mighty good Scotty.
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Old 02-11-2008, 08:04 AM   #16
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Beef ribs are my favorite Good job SDQ
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Old 02-11-2008, 08:23 AM   #17
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WTG Scotty.
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Old 02-11-2008, 09:41 AM   #18
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Great job Scotty!
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Old 02-11-2008, 01:41 PM   #19
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Those look fantastic! What's in your sauce?

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Old 02-13-2008, 07:51 AM   #20
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Those are Beef Back Ribs, NAMP # 124, that come from the Prime Rib..$1.99 at the retail level is a pretty good price !!!.. You'd be hard pressed to find a better price up here in NY.. That is what I pay wholesale.. stock up!!!!

Beef short ribs are confusing because at the retail level there are a few different types of "short" ribs, but they taste miles different... Beef "Chuck" short ribs NAMP# 130, come from the chuck and in packages that consist of at least 4 ribs , and are ribs 2-3-4-5 in the Chuck... Beef Short Plate ribs, NAMP# are bone 6-7-8, and come from the Plate , and will taste as good as any prime ribs you've ever eaten if they are done properly. Bottom Line is go for the beef short plate ribs..i they try and sell you a package that has more than 3 bones in it, the butcher is trying to pull a fast one on ya, cause it aint Short Ribs, Plate...There is also something called Rib Fingers, NAMP # 124A, and a few others items called beef ribs, or short ribs
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