They are both out of the hindquarter. The t-bone is from the front end of the hindquarter. The porterhouse is the next cut but before the sirloin. The smaller tender part of the t-bone is the tenderloin (which would be the backstrap). As far as grilling on the 4th. I have a beef brisket that we will smoke but, since that will take many hours, I may need one of the t-bones to keep up my strength.
Have a safe holiday,
Jerry
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