Beef plate ribs recommendation

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I’ve only done them once, I’m pretty sure I smoked them at 225. Just seasoned with kosher salt and course pepper. If I remember right they smoked a little over 6 hours. I did a similar temp to brisket... pulled them before 200-205 after they probed tender

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When I was reading up on smoking some beef ribs, I found the below. How difficult is it to find the kind they say is ideal for smoking?

There are three kinds of beef ribs you can find at a store:

beef back ribs,

short ribs, and

chuck ribs.

Beef back ribs are the equivalent of pork back ribs. They are cut away from the rib-eye, one of the most expensive cuts, hence butchers leave very little meat on these bones. The bones are thin, and whatever meat is left is located between the ribs. Smoking back ribs is hardly worth the effort.

Beef short ribs are the equivalent of St. Louis cut pork ribs. It’s a cut that comes from just behind the brisket and below the ribeye on a steer. It is called the short plate, and the ribs are called short ribs, or plate ribs since they come from the short plate. Here, the meat is located on top of the bones. The beef here is well-marbled and incredibly rich. This is the kind of ribs you want to use for smoking. It’s ideal for long and slow smoking.

Finally, beef chuck short ribs are similar to beef plate ribs as they are also very meaty, but less marbled and with a slightly smaller bone. Chuck ribs are usually easier to find, but beef plate short ribs are what you should use ideally.

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A buddy who does competition BBQ (3 first places this year)just did these over the weekend. 44 hours in a sous vide at 130* before hitting the gril

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Are we about to reach a point where people are going to soaking briskets in bath water for 95 hours?

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Dang! I got all these down votes for what my buddy did!

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