Beef ribs are a true delicacy for barbecue lovers. Their rich beefy flavor and tender, fall-off-the-bone texture when properly smoked make them one of the most crave-worthy cuts of meat. But with so many different types of beef ribs available, it can get confusing to figure out exactly where on the cow they all come from. This complete guide will explain everything you need to know about the origins of various beef rib cuts to help you select the perfect ribs for your next backyard barbecue.
The Difference Between Beef and Pork Ribs
Before diving into beef ribs specifically, it helps to understand how they differ from the pork ribs most of us are familiar with cooking on the grill. Pork spare ribs come from lower belly of the pig and tend to be leaner compared to beef ribs. Beef ribs have more extensive marbling, meaning thin veins of fat interspersed throughout the meat, which helps keep them juicy and flavorful as they cook low and slow. The ample marbling is one of the characteristics that sets beef ribs apart from pork.
Where Beef Ribs Are Located on the Cow
There are 13 ribs on each side of a steer’s body, starting from the chuck section and running back towards the sirloin. The different cuts of beef ribs come from along this rib section:
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Short Ribs – Cut from the plate primal located underneath the front chuck. This is actually two different areas – the chuck short ribs (ribs 1-5) and the plate short ribs (ribs 6-10).
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Back Ribs – Come from along the spine behind the chuck primal where the ribs connect to the vertebrae,
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Ribeye Steak/Prime Rib – Comes from the rib primal, ribs 6-12. When cut with bone in, this makes up a prime rib roast. When boned out, these cuts become ribeye steaks.
The Best Beef Ribs for Barbecuing
For superior barbecue, short ribs are generally the best choice over back ribs. Here’s a breakdown of why:
Plate Short Ribs
Plate short ribs come from ribs 6-10 along the bottom section of the cow’s ribcage. They are called “short” because they feature just 4-6 inches of bone with a large portion of meat on top. These are sometimes referred to as “dinosaur ribs” or “brisket on a stick” because they resemble miniature briskets.
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Pros: Very thick, 2-3 inches of succulent meat atop a large bone. Excellent marbling.
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Cons: Can be difficult to find and pricier than other ribs. Require long, low cooking time.
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Best for: Smoking or grilling low and slow – 215-250°F for 5-7 hours.
Chuck Short Ribs
From ribs 1-5 along the chuck section, these short ribs are also nicely marbled but smaller than plate short ribs. They feature 3-6 inches of meat atop a smaller rib bone.
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Pros: More readily available than plate ribs. Still have good marbling and fat.
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Cons: Leaner than plate ribs. Bones may be too small for easy handling.
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Best for: Grilling, braising, or smoking around 250°F for 4-6 hours.
Back Ribs
Coming from along the steer’s vertebrae, back ribs tend to have the least amount of meat, as it’s usually removed for rib roasts and steaks. The meat lies between the bones rather than on top.
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Pros: Readily available. Full racks are long and look impressive.
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Cons: Lean with uneven meat distribution. Bones can overcook.
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Best for: Grilling or smoking around 325°F for 2-4 hours. Best cut into shorter racks.
Key Things to Know When Buying Beef Ribs
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Look for ribs with bright red lean meat and ample creamy white marbling. Avoid any with brown or gray spots.
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For superior flavor and tenderness, choose USDA Prime or Choice grade short ribs. Lower grades can be too tough.
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Plate ribs are considered the holy grail but chuck short ribs are excellent too. Back ribs are better suited to braising than barbecuing.
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Let your butcher know exactly how you want the ribs cut, such as English-style or flanken, depending on your cooking method.
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Allow 1/3 to 1⁄2 pound of beef ribs per person, more for meatier plate ribs. Ribs with bone weigh much less after cooking.
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Choose ribs approximately 3⁄4 to 1 inch thick for best results grilling or smoking. Thinner ribs dry out.
How to Cook Different Cuts of Beef Ribs
Beef ribs require some finesse to cook properly since they contain a lot of fat and connective tissue. Here are some general guidelines:
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Plate or Chuck Short Ribs – Smoke or grill using indirect heat at 225-275°F until tender, 5-7 hours. Spritz with apple juice or broth to keep moist.
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Back Ribs – Best cut into shorter racks. Grill over indirect heat or smoke at 325°F for 2-4 hours. Can braise in oven first.
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Flanken-style Short Ribs – Cut across bones into thin 1⁄2 to 1-inch strips. Grill quickly over high direct heat just until browned. Also great for Korean-style marinades and cooking.
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Boneless Short Ribs – Braise in oven at 300-325°F for 2 1⁄2 – 3 1⁄2 hours until fork tender. Can grill quickly just to sear.
Making the Most of Your Beef Rib Experience
With so many excellent cuts to choose from, beef ribs offer incredible versatility to please both hardcore barbecue fanatics and backyard grillers. Keep these tips in mind for rib success:
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Select meaty, well-marbled short rib cuts for the best results when smoking low and slow or grilling over indirect heat.
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Allow ample time for searing and browning the ribs before cooking low and slow to develop that charred crust.
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Maintain a consistent, even heat. Keeping the temperature steady is more important than cooking super hot.
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Don’t be afraid to play around with a variety of dry rubs, marinades and mop sauces to find your perfect flavor profile.
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Monitor carefully and use a thermometer to test for doneness instead of relying on times. Temperature is a better indicator of tender, pull-off-the-bone ribs.
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Once the ribs reach 195-205°F, wrap them in foil and let them rest 15-30 minutes before digging in.
Now that you know precisely where beef ribs come from and how to cook them right, it’s time to fire up the grill! With the wide range available, you’re sure to discover a new beef rib favorite to please any barbecue lover.
Beef Ribs vs Pork Ribs
You’ve headed to your local butcher shop for ribs….but what species of ribs are you looking for? When talking about meat, the term ‘rib’ is mostly commonly referring to pork ribs, given its popularity with grilling enthusiasts. However, your butcher may also carry a variety of other ribs including beef or lamb (which are popular choices too!). This is particularly the case if your local butcher is a nose-to-tail butchery, like we are at Heatherlea Farm Shoppe.
What’s the difference between beef ribs and pork ribs?
The initial distinguishing feature between pork ribs and beef ribs is the size, especially if you compare the pork back ribs to beef back ribs. Cattle are massively larger than hogs which of course results in bigger ribs. Beef ribs found at the butcher counter can be up to 8 – 12 inches long! This is why you might hear some people refer to some beef ribs as dinosaur ribs (remember Fred Flintstone & his Dino ribs at the drive-in?). Pork ribs (top) and beef ribs (bottom) are pictured above.
Of course the length of ribs vary depending on the style of cut, which we will get into shortly. In comparison, pork ribs tend to be only a few inches long.
Besides the size, beef ribs tend to have more meat on them, particularly when looking at the short ribs. Beef short ribs have a generous 1-2 inch portion of meat on top of the rib bone.
What are Beef Ribs and What are the Different Styles | The Bearded Butchers
FAQ
Are ribs from a cow or a pig?
All animals have ribs. Cows and pigs are animals; therefore, they both have ribs. If you’re asking about what kind of ribs you generally eat, you’d have to ask the cook. Both cows and pigs contribute to our dining pleasure. We eat rib meat from both of them.
What cut of meat is a beef rib?
Beef ribs are a selection of meat cuts that come from a cow’s ribs. There are beef short ribs (also known as plate short ribs), back ribs, and chuck short ribs. A cow’s 13 ribs are counted from head to tail, with rib No. 1 located in the shoulder, or chuck primal, and rib 13 in the loin, or mid-back.Sep 29, 2021
Is beef ribs better than pork?
Chef’s Tip: Beef ribs benefit from marinating and smoking and require less intense spices to acquire flavor. Pork ribs offer a better profit margin because of their lower initial cost and are easier and faster to cook, requiring less labor as well.
Where do beef short ribs come from?
Beef short ribs can come from one of four primal cuts on the cow: They are named “short ribs” because they contain short segments of the rib bone surrounded by flavorful beef. The chuck primal is in the shoulder region. Chuck short ribs come from the serratus ventralis muscle that runs along the animal’s ribcage.
Where do ribs come from in a cow?
Of those, the Chuck, Brisket, Shank, Rib, and Short plate are together, while the Loin Flank, Round, and Rear shank remain together until further butchering. Ribs will come from the front end of the cow, in the rib and short plate areas.
What is the anatomy of beef short ribs?
Here is a complete guide to understanding the anatomy of beef short ribs. Beef short ribs can come from one of four primal cuts on the cow: They are named “short ribs” because they contain short segments of the rib bone surrounded by flavorful beef. The chuck primal is in the shoulder region.
Where do Chuck ribs come from?
The Chuck comes from the front near the shoulder, they are thick with meat and can be cut into short ribs (English style) or crosscut for thin flanken style ribs. Beef back ribs come off the ribeye section and aren’t as thick as chuck or plate ribs but have deliciously tender meat between the bones.
What are the different types of beef ribs?
There are essentially three types of beef ribs: Plate Short Ribs (most commonly called beef short ribs.) Back Ribs. The Plate and Chuck ribs typically have more beef than the back ribs, and they are located down towards the stomach of the animal while the back ribs are attached to the prime rib up top.
Where do plate ribs come from?
Plate ribs originate from the lower section of the cow’s body, in the middle of the rib cage and they are ideal for smoking. Because of their size, they are also known as “brisket on a stick”.