Everybody is hung up on pork ribs. Don't get me wrong, baby-backs, St. Louis style, Country Pork Ribs (which aren't ribs at all, by the way, just cross cuts of the pork shoulder), any rib from a pig is certainly delicious, but there's something special about a beef rib. I'm not talking about the Short Ribs your mom has stewing in the crock-pot either, I'm talking about fulfilling that primal urge to grab the whole damn rib bone out of the cow, holding it like a big beefy club, and gnawing on it, caveman or Polar Bear style.
First, you gotta find them. This isn't as easy as it might sound, since we're living in an age where most meat is shipped boneless. What you want to tell your butcher is, "I'd like the whole, uncut beef ribs off of the short plate, please. Blades of 4 ribs are preferable." Here's what you're asking for:
Notice, if you cut your own cow and pulled an entire rib out, it would be about 30" long (don't think I haven't thought about cooking a whole one). The bone in a "bone-in ribeye" steak is one end of the rib. Let's face it, we don't want to ruin a prime rib roast just so you can have beef ribs, besides, the butcher would charge you a fortune to cut it up. No, we're interested in the lower half, the "Short Plate" as they say. Meat processors divide the short plate into blades of 4 ribs each before vacuuming them sealed in a cryo-vac bag and sending them to your local meat dept.
which we'll talk about in part 2.
Ok, this wraps up part 1. If you find them, I promise to help you cook them! If you have a smoker that hold them, this will be easy!!