Making some sense now. I’m guessing what I see as short ribs are chuck shortcrib riblets with lots of heavy fat layers. When I do see plate ribs they are always no more than 6" or so long and have no more than an inch of meat on top of the bone. Even less in between the bones. Not at all what’s in these pics and not at all like the huge ones we get at Claim Jumper.must be the specific cut that is offered here.