We found these at a farm store when we went to Santa Barbara. I've learned since that they are more properly called "plate ribs", but I liked the bronto description so much that I bought 5 pounds. 4 ribs = 5 pounds.



I put a beef rub on them and smoked them over maple wood at 275 degrees for 9 hours. They're very tasty - tender without being stringy.



I'd like to find out where to get them locally. They'd be very impressive at a cookout.

How much of the weight is in the bones, do you think? One rib is a meal, I presume.

I’m not sure on the weight of the bones. They’re large but don’t seem to weigh much.

One rib was plenty for me for dinner. I ate a half a rib for lunch it was very satisfying.

Now I'm hungry

I learned why you hardly ever see plate ribs. The extra meat on them is there at the expense of meat used for ribeye steaks - a more expensive cut by far.

No wonder they're so good.

Farm raised brontosaurus or wild foraged?