What Are Beef Ribs? A Complete Guide

Beef ribs are a mouthwatering cut of meat that is growing in popularity among barbecue enthusiasts. Though they may not be as ubiquitous as pork ribs, beef ribs have a rich, meaty flavor that is hard to beat. This complete guide will cover everything you need to know about this delicious cut of meat.

Beef ribs come from the rib section of a cow. They have a high concentration of fat marbling that keeps them tender and juicy throughout the cooking process. The fat also provides a lot of flavor as it renders.

There are a few different types of beef ribs, which we’ll explore in more detail below. The three main categories are:

• Short ribs (plate and chuck)
• Back ribs
• Flanken-style ribs

Short ribs come from the belly section and have the most meat on them Back ribs are above the prime rib area and flanken-style are thinly sliced Korean-style ribs

While pork ribs are often sold as a full slab or rack, beef ribs are usually broken down into individual ribs or short sections. This makes them easier to cook portion sizes.

The Most Common Cuts of Beef Ribs

Chuck Short Ribs

Chuck ribs come from the chuck section of the cow, which is in the shoulder. This is the same general area where chuck roast and chuck steak come from.

These ribs tend to be meatier, with a generous 1-2 inches of meat on top of the bone. The bones themselves are shorter than back ribs or plate ribs.

Chuck ribs work very well for barbecuing since the high fat content keeps them moist, and the shorter bones make the meat easy to access. The meat has lots of beefy flavor.

Plate Short Ribs

Plate short ribs come from the plate primal of the cow, which is along the belly. Brisket also comes from this area.

Plate ribs have the most meat out of any beef rib variety Each rib bone can weigh a pound or more. The high fat content gives these ribs a rich flavor, similar to brisket

These ribs need to be cooked low and slow to break down the fat and connective tissue. When cooked properly, the meat pulls cleanly off the large bones and melts in your mouth. Plate ribs are often called “dinosaur ribs” due to their massive size.

Back Ribs

Back ribs come from along the back of the cow, near the spine. They overlap with the area of the prime rib and ribeye.

Since prime cuts like ribeye are valuable, back ribs usually have less meat left on them after those premium cuts are removed. The meat itself is very tender and flavorful however.

Back ribs have a curved shape and are thinner, so they cook faster than plate or chuck short ribs. They work well for grilling.

Flanken-Style Ribs

Flanken or Korean-style ribs are cut across the bones into thin slices, usually 1⁄2 inch thick or less.

These ribs absorb marinades well since there is more surface area. They cook faster than english-cut ribs, so only need to be grilled or broiled briefly on each side.

Flanken ribs are very popular in Korean barbecuing. The thin slices allow for easy picking up with chopsticks.

How Are Beef Ribs Cut?

Besides the different primal locations, beef ribs can also be cut into different styles. The main ones are:

• English cut – sliced between the bones
• Flanken cut – sliced across the bones
• Riblets – individual small chunks

English cut is the most common. Flanken cut creates the thin Korean-style ribs. Riblets can be made from any rib section, and are like mini individual ribs.

How to Cook Beef Ribs

Beef ribs can be prepared using various cooking methods. The cut, bone size, and meat thickness will determine the best technique.

• Smoking – Great for plate ribs, chuck ribs, back ribs. Cook low and slow.
• Grilling – Good for back ribs, flanken ribs. Use indirect heat.
• Braising – Ideal for short ribs. Braise in liquid for tenderness.
• Broiling – Quick cooking for flanken ribs. Broil briefly just until done.

For maximum tenderness and moisture, cook most beef ribs low and slow, at 225-275°F. The collagen melts into gelatin and juices during the long cooking time.

Use a meat thermometer to check for doneness, aiming for 195-205°F internally depending on the cut. Always let ribs rest 10-20 minutes before cutting or eating.

Pairing Sauces and Rubs with Beef Ribs

The rich beefy flavor of ribs stands up well to lots of different seasonings. Here are some ideas:

• Dry rubs – Salt, pepper, garlic powder, onion powder, paprika, chili powder, cumin, brown sugar.
• Wet mops/spritzes – Apple juice, beer, broth, oil, vinegar, Worcestershire sauce.
• BBQ sauces – Tomato based, mustard based, tangy, sweet, spicy.
• Glazes – Honey, brown sugar, teriyaki, hoisin, jams.

Apply rubs ahead of time to let the spices penetrate. Mop or spritz during smoking to add moisture. Brush with glazes or sauces during the last 15-30 minutes of cooking.

Should You Remove the Membrane?

Beef ribs have a silverskin membrane on the bone side. Removing it helps seasonings penetrate and smoke flavor get to the meat.

To remove it, slide a knife under to loosen it, grab with a paper towel, and peel it off. This step is optional, but recommended by most pitmasters.

Beef ribs come in a variety of cuts, from huge plate ribs to meaty chuck ribs to thin back ribs. They require low and slow cooking methods but reward you with incredibly rich, beefy flavor. A coating of your favorite rub and sauce takes them to new levels of backyard barbecue perfection.

Whatever your preference for beef ribs, make sure to cook them low and slow, let them rest before eating, and enjoy the incredible flavors and textures that this amazing cut has to offer. The next time you fire up the smoker or grill, consider beef ribs for a deliciously meaty feast!