Chuck ribs are taken from the 1st through 5th rib and are flat, short and meaty. Plate ribs are from the 6th through 10th rib, quite long with about 2-inches of meat on top (they are frequently ...

Chuck ribs are taken from the 1st through 5th rib and are flat, short and meaty. Plate ribs are from the 6th through 10th rib ...

Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat.

Big Daddy’s. 1 Park Lane, Massapequa. Long Island’s longest-running Louisiana-style eatery adds a barbecued note to prime rib night with a Wednesday special straight from the smoke pit.