“Dino ribs” · The brisket on a stick — from the Plate primal.
Ribs 6–8 from the short plate carry a massive seam of marbled meat on the bone — the biggest, most dramatic ribs in barbecue. Smoked whole, each bone carries a pound-plus of brisket-like beef, earning the nickname “brisket on a stick.”
What It's Called
United States: Plate short ribs, Dino ribs, Beef ribs (123A)
Australia: Short ribs, Beef ribs
United Kingdom: Jacob’s ladder, Short ribs
How to Cook It
Smoke: Salt & pepper, spritz, probe-tender at ~203°F.
Braise: Whole-bone red wine braise for fine-dining plates.
Sous vide + finish: 48–72 hours, then smoke or sear to finish.
Specify 3-bone plates (IMPS 123A) and weight band. Note: “short ribs” can also be cut from the chuck — plate ribs are the big ones; confirm spec when ordering.