Bobberqer
Sous Chef
there are Beef Back Ribs: which consist of 7 bones NAMP # 124.. good in my opinion, but not much meat, but I like em all the same
http://www.beeffoodservice.com/cuts/Info.aspx?Code=26
There are Beef Chuck, Short Ribs, consisting of bones 2-5... which is what looks like Greg Cooked.. great taste, with , of course heavy "chuck" meat flavor to em
http://www.beeffoodservice.com/cuts/Info.aspx?code=20
Then there are the King of Beef Ribs , Beef Short Plate, Short Ribs, Trimmed, NAMP 123A.. unfortunately the link for them on that site is broken, but they come in 3 bone incriments, and are one of the wonders of the culinary world...
I like em better than any Filet Mignon, Porthouse, or any other cut of beef out there.. they are hard to find, so ask you local butcher to order em for ya under that NAMP #123A.. if they come with any more than 3 bones, you do not have the right ribs.. many butchers try to pawn off chuck ribs, for short plate ribs.... always ask to see the box, and they come in a yellow cryo vac, not white like the chuck ribs
http://www.beeffoodservice.com/cuts/Info.aspx?Code=26
There are Beef Chuck, Short Ribs, consisting of bones 2-5... which is what looks like Greg Cooked.. great taste, with , of course heavy "chuck" meat flavor to em
http://www.beeffoodservice.com/cuts/Info.aspx?code=20
Then there are the King of Beef Ribs , Beef Short Plate, Short Ribs, Trimmed, NAMP 123A.. unfortunately the link for them on that site is broken, but they come in 3 bone incriments, and are one of the wonders of the culinary world...
I like em better than any Filet Mignon, Porthouse, or any other cut of beef out there.. they are hard to find, so ask you local butcher to order em for ya under that NAMP #123A.. if they come with any more than 3 bones, you do not have the right ribs.. many butchers try to pawn off chuck ribs, for short plate ribs.... always ask to see the box, and they come in a yellow cryo vac, not white like the chuck ribs