Jacobs ladder from a 10 bone fore.
Code: Brisket B010
Single beef ribs using the whole width of the Jacob’s ladder.
Trim outer muscle by following the natural seam and expose fat layer.
Trim fat and gristle and remove first 3 and last 3 ribs.
Cut between the ribs of the remainder to create Whole Beef Ribs.
Whole Beef ribs.