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Post by BBQ Butcher on Nov 19, 2005 7:41:18 GMT -5
"I need at least enough for eight people. How do I ask for it at the store?"
Technically speaking, a cow has 13 ribs, 1 to 13. 1-4 are left in the Chuck and #13 is left in the loin, leaving us ribs #5 thru #12.
All bone-in whole ribs come from the packer (in the US) with 7 rib bones. For reasons of familiartity and simple butcher talk, we will refer to them as ribs One (near the Loin) through 7 (next to the Chuck).
Also, for all intents and purposes, ONE rib will serve two 'normal' people.
For presentation and prettiness, the first three or four ribs will do the job. Less marbling and leaner, but still tasty and tender. They are also the 'prime' of the Rib, hence the name, which has nothing to do with the USDA Grading. However, I would always make sure it's Choice or Prime, no Select. The last three or four ribs, 4-7 or 3-7, more marbling, more fat, less attractive, and in my opinion, MORE flavor. All the ribs roasts I cook are from near the Chuck end. If I get a three rib roast, I like ribs 4,5,6, a four rib roast 3,4,5,6. Nothing wrong with #7, it's just plain ugly (trimmed up it makes a nice steak for the grill).
Back to the question at hand.......EM, you will want at least a four ribber. The first four ribs would be good. Ask the butcher to remove the bones and then tie them back on, or you can do it. Just make serving more easy, ya just snap the twine, pull off the robs and carve.
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