Smoked Angus Beef Ribs (Plate)

[SuperDave]

The cut that John posted, beyond being a better grade, is a cross grain cut.  I believe Greg to be right about the tenderness of the whole rib.  The riblets that I cook for appetizers are very thin cross cut and there is a certain primeval rip and tear kind of chew to them.   

[SuperDave]

I'm no butcher, Greg, but the cuts in the video looked like your ribs band sawed lengthwise, into 1.5" cuts.  I could be wrong, but if you look at the video again, you see the cut bones on the bottom that sure look like a cross-section of you ribs.  Anyone else see it differently?

Tony, you are correct about the cross cut of Greg's ribs. 

[jcboxlot]

It might be a better cut of meat?

https://en.wikipedia.org/wiki/Wagyu


Still learning


If you look on the you"bube"tube all the bones on "wagyu" see thinner/smaller than the flinstone version we are used too seeing on cows around here.


Maybe its the cut of meat (lower or upper rib) that makes some cook much longer to get right vs making then rare like a fillet.