Tillman’s Meats Beef Ribs are matchless and extremely delicious. Show An exceptional cut off the rib by Tillman’s Meats, the beef plate or beef plate rib is a very primal cut of beef. These ribs are hand cut and trimmed by Tillman’s Meats and are sometimes referred to as Dino-Ribs or Fred Flintstone Ribs due to their size, thickness and primitive appearance. The beef plate rib is one of today's hottest gourmet cuts of beef. Grill or slowly braise to perfection, beef ribs are super rich in flavor and unbelievably juicy. Tillman’s Meats Beef Ribs comes with 3 ribs per plate, they are thicker, meatier and juicier than the 4-bone rib option. Best suited for the grill, oven or sous vide. Most suitable for a casual dinner, tailgating, or weekend cook-out.
Treat your guests with this fabulous cut of beef!
You are using an out of date browser. It may not display this or other websites correctly. Where to purchase beef plate ribs
I'm really interested in cooking the beef plate ribs I read so much about. Dino bones. With this self isolation, I am unable to get out to a butcher shop. I am a member of Restaurant Depot. I have heard they have them. But not too sure I want to venture out yet. For my clarification, I am under the impression that these are called NAMP 123? It gets confusing with the numbers. I know
these are 3 ribs each (Rib #'s 6-8). Is there an online meat supplier that anyone has had experience with and would recommend? I'm looking for choice or prime. Not particularly interested in Wagyu after watching some video comparisons. Thanks for the great help this forum offers! Best, Messages1,250Grill(s) owned
I'm really interested in cooking the beef plate ribs I read so much about. Dino bones. With this self isolation, I am unable to get out to a butcher shop. I am a member of Restaurant Depot. I have heard they have them. But not too sure I want to venture out yet. For my clarification, I am
under the impression that these are called NAMP 123? It gets confusing with the numbers. I know these are 3 ribs each (Rib #'s 6-8). Is there an online meat supplier that anyone has had experience with and would recommend? I'm looking for choice or prime. Not particularly interested in Wagyu after watching some video comparisons. Thanks for the great help this forum offers! Best,
Yes. It’s ribs 6-8. Called -123a plate ribs. You can get them online but crazy expensive. If you have a local butcher, they can usually get them. I connected with our guy and get them whenever I want. I usually pay about $45-55 for the 3 ribs. It’s a lot of meat so it’s serves a small crowd. 3-4
people. Also great leftovers.
Messages1,250Grill(s) owned
Thank you for the information. This is probably a really stupid question but do you eat them like a rib or do you cut the meat off and serve? Thank you for the information. This is
probably a really stupid question but do you eat them like a rib or do you cut the meat off and serve? Attachments
A good question. They are big. Usually one per person (it’s a lot) we eat with a knife and fork. It will become your favorite. Salt and pepper for a rub. 230 degrees until reaches 203ish. Probe with a wooden skewer to see when tender. Have fun ??
Messages1,250Grill(s) owned
Those are beautiful! Thanks for the help!! Now to find them ?
Since you said you're a member, you might be able to find them at Restaurant Depot - depends on supply. I've found some there a couple weeks ago (not a member myself). The package I found was 2 racks of 3 bones each (kinda resembled a 2x10 board about 2 feet long). Cooking the whole package would be too much for us, so I opened and vacuum packed the 2 pieces separately.
Go to you local butcher- Since you said you're a member, you might be able to find them at Restaurant Depot - depends on supply. I've found some there a couple weeks ago (not a member
myself). The package I found was 2 racks of 3 bones each (kinda resembled a 2x10 board about 2 feet long). Cooking the whole package would be too much for us, so I opened and vacuum packed the 2 pieces separately. Messages1,250 Grill(s) owned
Butchers are an essential service ?? Messages286Grill(s) owned
If your local butcher is open and you are out of ribs, that my dear is essential. I have a butcher walking distance and there is a line out their door everyday. Also restaurant depot right now is open to all, just ask for a day pass as soon as you walk in the door. Messages1,250Grill(s) owned
Thanks! I love short ribs and I have a killer recipe for them. But I'm looking for Fred Flintstone's ribs ?!! Unfortunately, in southern California we are still under stay at home orders. So I may have to wait until May 15th when supposedly the orders will be lifted. So I made a bunch of beef
jerky today.
I use an eye of round. I've used top and bottom round in the past as well. But eye of round is the right shape and an extremely lean muscle. However, it's tough so it's perfect for jerky. You will need to trim off any fat cap and silver skin on the outside. There is usually a tiny vein of fat in the eye but it will render off. Regardless of what type of meat you use, always trim off all
of the fat. Any fat that does not completely render will cause the jerky to go bad if it's not refrigerated. Who wants refrigerated jerky? This recipe is for thin, dry jerky. I will list the recipe for thicker, more tender jerky below. THIN AND DRY - Smoker is set to LO (180). For this recipe I don't marinate the meat. I slice it thin (1/8"). Then I lay it flat on grates. I make a mixture of equal parts kosher salt, pepper, and cayenne pepper (to taste) and put in into a shaker. I season the meat liberally with this mixture. Jerky can take a lot of salt so don't be concerned that it is over seasoned. Then I sprinkle crushed red pepper on top of the meat. You will see in the photo of the meat on the grates that the left side is brown. That is because I tossed some of the meat into Teriyaki Sauce (my husband likes the flavor). It will take 3-4 hours for thin jerky to be done. THICK AND TENDER - For 5 lbs of meat untrimmed. Slice meat to 1/4 inch. Marinate it 24 overnight or longer. Marinade The meat will absorb the marinade. I covered my 590 grates with the mesh cooking mats. Lay the meat on the mats. Sprinkle with crushed red pepper (optional). Set grill to 200. Mine cooked for 6 hours. It will get very dark, almost black. It will be tender to the bite but dry, not sticky. The last photo is of this type of thicker jerky. Enjoy! Attachments
Messages181Grill(s) owned
Never made them myself, but there's a BBQ joint in Kanasas City called Jack Stack. Their signature dish is called crown prime beef ribs and they are life changing...
That looks life changing!
Messages1,250Grill(s) owned
I use an eye of round. I've used top and bottom round in the past as well. But eye of round is the right shape and an extremely lean muscle. However, it's tough so it's perfect for jerky. You will need to trim off any fat cap and silver skin on the outside. There is usually a tiny vein of fat in
the eye but it will render off. Regardless of what type of meat you use, always trim off all of the fat. Any fat that does not completely render will cause the jerky to go bad if it's not refrigerated. Who wants refrigerated jerky? This recipe is for thin, dry jerky. I will list the recipe for thicker, more tender jerky below. THIN AND DRY - Smoker is set to LO (180). For this recipe I don't marinate the meat. I slice it thin (1/8"). Then I lay it flat on grates. I make a
mixture of equal parts kosher salt, pepper, and cayenne pepper (to taste) and put in into a shaker. I season the meat liberally with this mixture. Jerky can take a lot of salt so don't be concerned that it is over seasoned. Then I sprinkle crushed red pepper on top of the meat. You will see in the photo of the meat on the grates that the left side is brown. That is because I tossed some of the meat into Teriyaki Sauce (my husband likes the flavor). It will take 3-4 hours for thin jerky to
be done. THICK AND TENDER - For 5 lbs of meat untrimmed. Slice meat to 1/4 inch. Marinate it 24 overnight or longer. Marinade The meat will absorb the marinade. I covered my 590 grates with the mesh cooking mats. Lay the meat on the mats. Sprinkle with crushed red pepper (optional). Set grill to 200. Mine cooked for 6 hours. It will get very dark, almost black. It will be tender to the bite but dry, not sticky. The last photo is of this type of thicker jerky. Enjoy! Thanks. I’m going to give it a try.
Messages112Location UtahGrill(s) owned
I get mine at costco. they seem to have piles almost every time I go - except at christmas... Create an account or login to comment You must be a member in order to leave a comment Create account Create an account on our community. It's easy! Log in Already have an account? Log in here. Similar threads
Are beef plate ribs the same as short ribs?Beef short ribs, also known as plate short ribs, are a cut of meat from the lower part of the cow's rib cage (the short plate) behind the brisket. The meat in beef short ribs is thick and tends to sit on top of the bones.
Are plate ribs the same as Dino ribs?Beefy and tender Beef Plate Ribs, also called Dino Ribs, are seasoned with BBQ rub before being grilled low and slow. If preferred, slather the Dino Beef Ribs in a rich BBQ sauce before grubbing down.
What ribs are plate ribs?Plate Short Ribs (Also Called “Loaded Beef Ribs”)
Plate short ribs come from the lower portion of the rib cage known as the short plate. The short plate runs from the 6th to the 10th rib and sits between the delicious brisket cut in front of it and the flank steak cut behind it.
What are beef plate ribs?Beef plate ribs are well-marbled, thick slabs of meat nestled around the bone. Butchers will cut these ribs into thin strips across the bone to form flanken ribs (popular in Korean cuisine) or slice them into smaller sections creating short ribs. Beef plate ribs lend themselves well to low and slow cooking.
|
Where to buy beef plate ribs
Related Posts
Copyright © 2024 ShotOnMac Inc.
