Adam Perry Lang Beef Ribs

I love a good smokey beef rib. They've got to be lean since I don't like a real fat beef rib. Getting them lean has as much to do with selection as it does with rendering.

Thanks for sharing the info.

Yep,and we don't get great ones.Ribdog works with his Sam's manager to get his,I think.He can add in.

Sysco food service was supposed to have good ones,if you can order thru them.

I'll check with my Sysco guy for options. After reading/watching the APL link, I want me some beef ribs

Thanks for sharing Tom.

Yeah, I used to get them through my Sam's club but am now getting them at Restaurant Depot. They are not quite as good as the Sam's Club ones but much less expensive.

Can you use a standing rib roast to make beef ribs? What if you cut away a good portion of the roast to make ribeye steaks but left enough on the bone to make the ribs? If this is a common practice, forgive me. But it sounds like it would work and be really good!

years ago there was a small chain restaurant,Victoria Station,That is what they did.They were a standing rib/ribeye joint in a train car.The specialty was the "rib bones".

I guess you could but I don't believe the ribs would be as good as the meat closest to the bone on a rib roast is not as marbled as the meat is on the plate ribs that Adam uses. Plus, the cost of those would be higher than what I was paying for the angus ribs from Sam's. This is just my opinion though.

RibDog knows ribs.

You're too kind, Pags.

A couple months back we were discussing beef ribs,where we could get them,and where do they come from.
I'm fortunate that my teammate Ribdog is able to produce some of the best around,so I thought some might like to know a little more about how to get "the real,right stuff".


Here is a short video,courtesy of Ray Basso's discussions

about what they are and how to butcher them.

Beef Ribs

Wow! great video. Moves fast but you can repeast the video until you get it..