Description
Beef Short Ribs and Beef Spare Ribs are all actually the same piece of meat. The difference is simply in how it is cut. When cut across the bone about 3” thick and then cut again between each bone, we call this “Short Ribs”.
Beef ribs require about 3 hours cooking time as the ribs are filled with connective tissue. When smoked at 275°F (135°C), beef ribs become tender and well-rendered in record time.
Details
| Storage Requirement | Keep Frozen @ -18 deg c |
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