They used to be common.
I remember when beef chuck ribs were on barbecue menus all over central Texas but nowadays they’re getting hard to find. Yes, Louie Mueller Barbecue up in Taylor still has them, as does Black’s Barbecue down in Lockhart, but the days where damn near every joint you’d walk into had them are largely behind us.
We had a mammoth, one pound/one rib version a couple weeks ago at John Mueller’s insurgent barbecue trailer down in the Bouldin Creek neighborhood, and decided right then and there it was time to step into the fray, show and prove, and hopefully duplicate the master’s take.
Success was largely found.
At the 6 hour mark the rib rack finally succumbed to the hickory barbecue fire I’d built on the pit. Beefy butter was the goal and the goal was attained.