Al, I almost described the cut as Chinese or Asian. I believe we’re on the same track.
I agree, wet marinated and grilled is the way to go. Asking for suggestions regarding seasonings,prep etc.
A good specialty market, is special. Perhaps pay a bit more, so be it, these folks deserve our support.
Do you mean the pieces of bone connected to each other by the usual meat/tissue were "cross-cut to a length of less than an inch (like a skinny McRib in appearance??)
I ask because our butcher out in SoCal used to cut racks of ribs into "Chinese BBQ" Size. Take a squared off rack (or use baby Backs) and cross-cut them into one inch wide strips. They grilled well, especially when well basted (wet-ribs) as they cooked.
I have a comment or two and a question. First, seems to me the term "small ends" is a bit elusive depending on terminology used across our great land. Around here, I’ve purchased pork called "rib tips", quick, easy and delicious. Today I drove up to Ruidoso to get a load of Alfalfa for the Longhorns as well as some provisions. I’ve been keeping my eye on a little store front announcing "Carniceria coming soon". Oh yes, they were open for business today. Stopped in, great find, great folks, all 2 of them! One spoke english, however, when discussing food I am bilingual!. Looked around, great Mexican products. Meat counter was impressive, not large but fresh items put forth by 2 amigos proud of their offerings and eager to special cut as well as marinate purchases.
I bought what they called "short ribs". Don’t get excited here, I’ve had "short ribs" and love them.
Difference here being(the meat), these are not more than 1/3 to 1/2 inch thick cut across the bone, about 5 ribs in length, sorta disected. I declined their offer to spice them up, next time probably. I wanted to knock down these rascals all on my own.
QUESTION. Are you familiar with this cut and I look forward to your suggestions as to how to prepare.
PS……. I will be shopping there in the future to support this refreshing change in customer service.
I was at a swap meet and saw that someone had made an LBJ "little red book" but the guy was sking too much for it. Still curious if it was a pro-LBJ reaction to Mao, or making fun of LBJ.
I’ve got that book somewhere, probably next to my little red book from the chairman, LOL!
Off of my oil drum BBQ! My husband can que some ribs. I already had cut two off the "large end" for my dinner before I remembered this thread.
My husband picked them up at Ralphs. I learned the indirect bbq method from you guys and taught him
Then he mixed that method with his personal BBQ bible, BARBEQUE’N WITH BOBBY by Bobby Seale (Yes, that Bobby Seale). he marinated them for two nights in Bobby’s "Uncle Tom’s Bobby-que" baste-marinade, used hickory chips with the coals, basted them, then just finished them with Chris-n-Pitts sauce.
I would re-type the complicated marinade for you guys, but man, it is a long one. Here is Bobby Seale’s website so you can order the book itself if you want (Oh man, I have the book in front of me right now and it reeks of bbq smoke!)
Damn! Where did you get those ribs?
OK Elise, if you wanted that piece at Arthur Bryants (like what is in your Photo), You would order a small half-rack. (as opposed to the Large Half-rack which is the other end of the rack!!)
Looks good to me!!![:p]
The mayor described them perfectly. That is PP favorite part of the slab and she is welcome to it.
OK, the lady says it is the two ribs from the end. I assumed she meant one from either end.
So I asked her, only two per slab? and she said yes. But as I look at the slab, it is not one from each end. It is the two smallest.
I just went and got a slab of ribs. Here are what they are calling "small ends".
\This is the answer…can be great and can be dog food.
I too, have tried the "Danish" ribs and was greatly disappointed. They were tough and not very flavorful. I guess that is why they were so cheap.
Looking at the "Top Rack" in the photo It looks as though the butcher trimmed the small triangle of short bones and gristle from the right end of the rack (as situated in the photo). If that were left on the rack it would add another 3" in length to the rack. That 3" triangle is the section I am talking about…and I think the one Elise asked about in her Original Question.
I called those things "Danish" only because they were sealed in cryovac inside a cardboard box boldly labeled with a brand Name (which I can’t remember) and PRODUCT OF DENMARK in very large print. There was not a lot of meat on them, and when we tried smoking them they came out dry and almost useless, but cooked in sauce, or basted frequently during slow-grilling they softened up and gave up some very favorful Pork.
I am not talking about rib tips!!!
I know what rib tips are.
I mean the very last little tiny rib on the end of the slab…an entire rib bone. It is the last rib on the end when you are chopping up a slab of ribs. I think it is what the Mayor is calling "Danish ribs".
And yes, you come on down here out of the frozen Yukon and I am taking you straight into South Central.
I’ve seen "Danish Ribs" sold by the slab and they aren’t considered desirable by bbq enthusiasts because they’re a tad short on meat. Would you care to point out on this photo exactly what you mean by a small end?
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