They are the ribs that usually get cut into short ribs, but I asked the butcher not to cut them.Are those short ribs? I tried grilling them before. Didn't work out very well.
Edit: Never mind. I see what you are doing there.
They were tender and tasty, but it was just a big slab of meat. It was like a good roast beef, but not what I call "ribs". The ribs came of clean with no meat. The meat had no bones to chew on. (Leslie hates it when I chew on the bones, but that is were the best flavors are).They look pretty good to me. I agree that there is "too much" and "not enough" in terms of cooking time. I did beef backribs too much and they were crispy critters for my first smoker attempt. But they had no meat on them. And I crispified some short ribs on the grill. Not long enough, too high of heat. But the short ribs I do in the crock pot are super good. Put them over a bed of sliced onions, dowse them with wooster sauce, and five hours on low and they are perfect.
From your description, "like eating roast beef" does that mean tough, or tender? Sounds good to me. I like more meat than bone, but I don't like boneless either.
There is a new butcher in town. I had to convince him to sell me the "long" ribs. Next time I'll try to talk him into cutting off some back ribs with a little extra meat, but not as much as those plate ribs. He's not cheap, but we finally have a butcher that can do things grocery stores won't.I have done uncut short ribs like that before too and liked them. But not quite as meaty as yours.
I was inspired to get some short ribs. Short version. Long version, I went to gym #2 which is further away but open 24 hours and I was up early anyway, so I went there and stopped off at store #2 to pick up some short ribs. I didn't quite have enough for my liking. On the way home I realized I forgot to get my morning coffee plus I needed gas too, so I stopped off at store #1 which is next to gym #1 and got another couple short ribs and coffee. I have a total of about 3.6 lbs, but these things are mostly bone anyway so that should be good for two people.They were tender and tasty, but it was just a big slab of meat. It was like a good roast beef, but not what I call "ribs". The ribs came of clean with no meat. The meat had no bones to chew on. (Leslie hates it when I chew on the bones, but that is were the best flavors are).
There is a new butcher in town. I had to convince him to sell me the "long" ribs. Next time I'll try to talk him into cutting off some back ribs with a little extra meat, but not as much as those plate ribs. He's not cheap, but we finally have a butcher that can do things grocery stores won't.
It's really a shame that I'm getting old and have to reduce the amount of red meat that I eat.