British BBQ Society Forums

Please excuse the duplication if you have seen this on the FB page.
I read somewhere that you should ask for rins from the plate not the chuck to get the right ribs? anyone steer me right on this one?

I think so. The chuck part is better known as boneless ribs or the denver steak in US which is basically the continuation of the ribeye

Hi

Yep its the plate ribs you want my mate from Smokin BBQ company put me on to them. Thanks Doug . You can pull off the thin top meat muscle with hard fat on top and under your have another half inch of fat that you can trim away as the meat on the bones is usually well marbled