So, I have always been around BBQ'ers(before my time as one) that treated beef ribs like the fish equiv of carp.
Do you cook them similar to pork ribs, similar to brisket, or completely different. Obvsly the ppl I know that spoke that bullshit slander are bullshit slander'ers. I mean, that looks pretty amazing and I need to be a part of it.
Deets pls.
the problem with beef ribs is simple, usually they are scraped, regardless of the grade. the rib eye, either in roast or steak, is in way more demand than beef ribs ever will be, because beef ribs need to be braised or slow cooked to be done right. so all thay you see at the store are shortribs about 1/2-3/4" thick that have been scraped to the bone, leaving just meat in between the ribs themselves. that is a ton of work for very little payoff and people rightfully make bad remarks because they've never gotten their handa on the real deal.
what you need. 2-3" thick slab or shortribs or even chuck ribs. a slab comes in about a 10"×10" cut and varies in thickness, obvi the thicker the better. you will need to go to an actual market that has butchers, not meat unpackers. if you see a rib roast or even better yet a bone in rib roast you are on the right track. ask the butcher for the shortribs for that roast or if he could cut you a slab of your thickness from another roast if they scraped the bones making their rib roast. you will probably have to pay pretty premium prices but it is worth it.
i hope this helps
