Plate short ribs come from the lower portion of the rib cage known as the short plate. The short plate runs from the 6th to the 10th rib and sits between the delicious brisket cut in front of it and the flank steak cut behind it. These are the ribs that often garner the name “brisket on a stick” because of their close proximity, length of usually 12”, and 2” of meat on top.
You usually won’t be able to find good quality plate short ribs, cut the way you like, at the grocery store, so your local butcher is your best bet.
Plate short ribs do great being cooked/smoked low and slow. Which allows the fat to render down without drying out the meat.
pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details