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Posted on 5/3/26 at 7:38 pm to AUVet21
Man, those look awesome!
What did you season them with?
What did you season them with?
Posted on 5/3/26 at 7:39 pm to AUVet21
Where did you get these for $10?
Posted on 5/3/26 at 8:03 pm to AUVet21
Are those back ribs? They are meaty if so, they look like chuck ribs.
Posted on 5/3/26 at 8:06 pm to SixthAndBarone
Yes they are back ribs. Essentially what is left after they cut the ribeye off. $10 at Publix not on sale. It is a “by product cut” so they are essentially throw away. They are not nearly as meaty as your big short ribs but just as flavorful. Used meat church holy gospel overnight in the fridge. 250 for 2 1/2 hours (170 temp) then another hour and a 1/2 wrapped in foil after spritzing a couple times with apple cider vinegar until they were 200 temp
Posted on 5/3/26 at 8:16 pm to RetiredSaintsLsuFan
Posted on 5/3/26 at 9:41 pm to AUVet21
quote:
Yes they are back ribs. Essentially what is left after they cut the ribeye off. $10 at Publix not on sale.
what?
They cost about $45 dollar at costco for one rack
Posted on 5/4/26 at 6:32 am to DavidACoe
You are probably thinking of the “Dino bones” version where they leave most of the meat on the bones. This cut they leave most of it with the ribeye so there isn’t a whole lot of meat to them but what’s there is delicious
Posted on 5/4/26 at 3:01 pm to AUVet21
That’s the most meat I’ve seen on beef back ribs. Usually when it’s finished cooking you can see a lot of the bones from where the meat had pulled away. Similar to the image below. I’d keep going to that butcher for those ribs before he gets better at trimming ribeyes 
This post was edited on 5/4/26 at 3:02 pm
Posted on 5/4/26 at 5:39 pm to Esquire
That’s why I’m thinking they were chuck ribs. Plus the 4-bones.
Posted on 5/5/26 at 1:57 am to RetiredSaintsLsuFan
quote:
Where did you get these for $10?
Username: AUVet21
I reckon he got them from the vet school.
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