Smoked beef short ribs pack an incredible amount of meat, fat and bone marrow, making them the perfect choice for your next barbecue. From plate to plate, here’s everything you need to know about the best types of beef ribs.
Say “barbecue ribs” and you might think pork, but beef ribs deserve as much table space as their pork counterparts. Especially when it comes to grilling. They are rich in marbling and connective tissue, making them perfect for slow smoking and other long cooking methods like sous vide.
Beef ribs come in many different varieties, which can make choosing the right one a difficult task. In this guide, we’ll break down the different types of beef ribs and the best ones for your next grilling session.
The different types of beef ribs
Unlike pork ribs, beef ribs are rarely sold whole. Instead, they are often divided into back ribs or short ribs, and then there are subcategories within them.
The posterior ribs come from near the spine toward the front of the animal, overlapping the rib eye and main rib areas. In contrast, the short ribs come from the lower sections. They are not called ribs because of their length, but because they come from the cow’s short plate. This section is close to the chewy flank steak and also everyone’s favorite brisket.
Butchers can vary widely when cutting meat, and beef ribs are no different. Some will leave the fat cap on, others will trim the ribs a little more. This can mean that the same ribeye can look different even though it’s technically the same cut of meat.
There are three main types of beef ribs: chuck short ribs, plate short ribs, and back ribs. Let’s take a detailed look at each of them and the best uses for each one.
Short rib chops
These ribs come up under the cow’s shoulder area and usually consist of the first four or five ribs of the rib cage.
These are often the most common types of beef ribs you can buy, and for good reason: They contain a lot of meat and fat, making them delicious to eat boneless.
If you have eaten temporarily smoked roast beef, you will feel the distinct taste of the cut of meat. You’ll be glad to know that ribs are no different.
Both the platter and plate have straight bones and usually at least 1 to 2 inches of meat.
What makes them popular is that their bones are short, making the meat appear even larger and easier to reach.
Due to their high meat content, they are ideal for marinating before grilling or smoking. In a way, their rich beef flavor makes them popular in Korean cuisine, as they pair well with the deep flavors of gochujang sauce.
Short Rib Plate
Plated ribs are perhaps the father of all beef ribs. They’re big, meaty, and beautifully tender when they’re fresh out of the smoker.
They contain even more meat than ribs, making them ideal for smoking. That’s why Texas Barbecue is no stranger. Also, if you happen to be visiting a local smokehouse and see ribs on the menu, chances are you’ll get this.
Plate ribs are often made up of just three ribs, but each of those ribs can weigh at least a pound. These are large sliced beasts and are taken from the center ribs of the cow’s rib cage, although it is not uncommon for them to be sold as individual ribs.
It’s not just the meat content that makes this piece so popular. The fat content in the ribs provides a rich flavor while providing a wonderfully tender mouthfeel that cannot be compared to any other type of rib.
In fact, its fat content is so rich that the approach to smoking it is not very different from brisket. They require hours in the smoker to allow the fat content to slowly break down while the meat remains moist.
The downside is that they can be difficult to buy in a regular store or supermarket, but you should be able to find them in some butcher shops.
Flank
Flanking is not in an area of the cow, it is a style of cutting. They are short ribs cut across the bone rather than parallel, making the length of the bone only half an inch wide. Flank ribs tend to be high in tough fat, but they soak up marinades well and are great for grilling.
English dish
The most common cut of beef short ribs and they are sold as a short cut of about 4 bones or individually. They are cut parallel to the bone , not across, and can be placed on both short ribs and plates. They usually have a good layer of fat on top, as well as a membrane that needs to be removed before cooking.
Ribs
The often-forgotten cut of the rib, riblets are small, individual pieces of individual ribs that are only a few inches long.
Despite their size, these mini short ribs are great for slow cooking and raising.
Hind ribs
Last but not least are the often forgotten rear ribs. Coming from the back of the ribs towards the spine, this cut of meat still has a lot to offer grill fans.
Back ribs come close to prime rib and ribeye, which can be an expensive cut of meat in and of itself. If you’ve temporarily eaten any of these pieces, you know how tender and juicy they are.
Ribeye is often sold boneless, which is good news for us: discarded ribbones are available.
These bones are usually slightly curved and about 8 inches long, but they don’t contain much meat. This is because most of the meat when slicing goes for ribeye or prime rib.
Back ribs tend to have less meat than platters or teller, but the quality of the meat is not to be taken lightly. There’s some really good stuff in these ribs, which means that when cooked properly, back ribs are often more tender than other ribs. Take a look at our Smoked Beef Short Ribs recipe to see for yourself.
Due to the lower meat content, they do not need as long as chops or grilled pieces and are cooked indirectly on the grill.
Pro tip: Back ribs are rich in pulp, making them a great addition to stews or soups to add flavor to the meat. They are also great for raising.
What are the best barbecue beef ribs?
Due to their high fat and connective tissue content, plated short ribs are best suited for smoking on the grill. They also contain a lot of meat, especially in extremely large pieces.
However, plated ribs are hard to find without the help of a specialized butcher, so plated ribs are a great alternative. Plus, they’re high in meat and fat and easier to manage for beginners. Just make sure you choose the ribs, choose the die with the most meat! It’s not a crime to get the most out of your investment.
Frequently Asked Questions
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