Beef Plate Chuck Short Ribs
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These are the big, meaty short ribs that barbecue dreams are made of — a four-bone plate averaging around four pounds, with a thick cap of beef sitting on top of each bone. USDA-graded and Texas-sourced, this is the cut that turns into beef that eats like brisket, only richer.
Low and slow is the only way: smoke or braise until the meat pulls back from the bone and goes fork-tender, usually 6 to 8 hours. Serve one bone per hungry person and watch the table go quiet.
- 4-bone plate, about 4 lb average
- Thick meat cap over each bone, bone-in
- Grades: USDA Choice, USDA Prime, American Wagyu
- USDA-graded beef, sourced from Texas
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