jtssrx Posted April 20, 2020 Author Share Posted April 20, 2020 2 hours ago, Doos said: No they’re not, the short ribs come from the lower rib section near the brisket. Ribeye is higher up and very different. Looks like you have the plate and chuck section of the ribs. Depends on where it’s cut from. Quote Link to comment Share on other sites More sharing options...
jtssrx Posted April 20, 2020 Author Share Posted April 20, 2020 (edited) You've chosen to ignore content by Kev144. Options You've chosen to ignore content by Jimmy Snacks. Options Edited April 20, 2020 by jtssrx 3 Quote Link to comment Share on other sites More sharing options...
frenchy Posted April 20, 2020 Share Posted April 20, 2020 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted April 20, 2020 Platinum Contributing Member Share Posted April 20, 2020 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted April 20, 2020 Share Posted April 20, 2020 2 hours ago, jtssrx said: Depends on where it’s cut from. No it really does not. The plate ribs and chuck ribs come from different sections, harder working muscles. Ever see the bones on a ribeye primal? You can even tell by looking at the fiber. The ribs you have are somewhat stringy, like a pot roast. The plate, which is typically the 3 large bones have a tighter muscle fiber. The chuck, which is generally around 4 smaller bones is a bit more stringy. ive cooked them dozens of times. I ask the the butcher the the 3 bone plate section. 1 Quote Link to comment Share on other sites More sharing options...
frenchy Posted April 20, 2020 Share Posted April 20, 2020 15 minutes ago, Doos said: No it really does not. The plate ribs and chuck ribs come from different sections, harder working muscles. Ever see the bones on a ribeye primal? You can even tell by looking at the fiber. The ribs you have are somewhat stringy, like a pot roast. The plate, which is typically the 3 large bones have a tighter muscle fiber. The chuck, which is generally around 4 smaller bones is a bit more stringy. ive cooked them dozens of times. I ask the the butcher the the 3 bone plate section. calling all chuck eye fans. I repeat, calling all chuck eye fans! Quote Link to comment Share on other sites More sharing options...
ckf Posted April 20, 2020 Share Posted April 20, 2020 1 hour ago, frenchy said: calling all chuck eye fans. I repeat, calling all chuck eye fans! Don't knock it until you try it Quote Link to comment Share on other sites More sharing options...
frenchy Posted April 20, 2020 Share Posted April 20, 2020 6 minutes ago, ckf said: Don't knock it until you try it I will continue to knock it and never try it! Quote Link to comment Share on other sites More sharing options...
ckf Posted April 20, 2020 Share Posted April 20, 2020 11 minutes ago, frenchy said: I will continue to knock it and never try it! Your loss, lol. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 21, 2020 Share Posted April 21, 2020 Beauty! Neal Quote Link to comment Share on other sites More sharing options...
Kev144 Posted April 21, 2020 Share Posted April 21, 2020 7 hours ago, jtssrx said: You've chosen to ignore content by Kev144. Options You've chosen to ignore content by Jimmy Snacks. Options Snowflake!!!!! Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted April 21, 2020 Share Posted April 21, 2020 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.