Brisket or Beef Ribs

Ingles always has good prices on beef ribs. No one around here eats them for some reason. People were shocked when this coonass invited them over for ribs and they were beef

I'm gonna smoke my first brisket for Sunday. Hope I don't eff it up.

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Definitely not a rib shortage and if there is, it is because they are all up here in Indiana. I was at Costco yesterday looking for some dinosaur ribs and they had a 60 foot bunker filled to the brim on both sides with nothing but baby back and spare ribs. fricking pork ribs as far as the eye could see, had to be tons of the shite.

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I'm gonna smoke my first brisket for Sunday. Hope I don't eff it up.

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90% chance you do but that is just part of the process. Just have to keep trying.

Took me 3 tries to get it just how I wanted.

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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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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Thank you very most informative info I've ever read on Beef ribs.

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I probably wouldn’t put Iverstine’s at the top of the list due to them being strictly grass fed and most likely lacking in the marbling and fat content needed in beef ribs.

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I don't by any beef from them, due to this. Sux because I want to support local. But grass fed beef although its more healthy, so they say. Just doesn't taste as good IMO.