On our recent Texas trip we enjoyed Beef Ribs at Louis Muellers BBQ. When I have eaten Beef Ribs in 'Non-Texas' locations the Ribs were usually the bones from a Standing Rib Roast (Prime Rib), very similar in appearance to the Pork 'Spare-Rib' bones. The Texas Ribs (see the photo) looked at first like the Beef Ribs sold in many grocery meat departments- a long flat length of bone- with one major difference. They had a thick layer of meat (pretty fatty meat)attached to the 'underside' of the bone.
Now I understand that these ribs are cut from the rib-section 'further down the rib than the Rib-Roast area. My Question is-- Where does that block of absolutely delicious meet come from? I have never seen ribs in the butcher meat case that had that quantity or quality of meat on the underside of the bone. The store-bought ribs have a small amount of meat connecting the ribs, but nothing UNDER the bone.
The photo shows two beef ribs in the upper right... You can see the depth of the meat I am asking about. The top bone had that chunk of beef trimmed off (TwinWillow Bought it) but the lower rib is intact and demonstrates the cut I am asking about.
Any help in identifing this 'mystery meat' will be appreciated. I would like to find some ribs cut in this manner locally to try them in my smoker.