There are a few different cuts of beef ribs out there, but do you know what’s what from what? I didn’t used to, so I thought I would share this quick tutorial with you to help you cook the meatiest, beefiest ribs.
There are three main types of ribs: back ribs, chuck short ribs and plate short ribs.
Beef Back Ribs
Beef back ribs are pretty common in the grocery store, and fairly inexpensive. But in my experience, they yield the least amount of meat. I used to cook these and wonder why I they didn’t look like the sexy, beefy ribs shot on instagram. Then, I realized, these weren’t the cuts people were using. Go ahead and cue them up if you’d like, they still taste great, but I prefer the next two guys.
Chuck Short Ribs
Living in Las Vegas, short ribs are on just about every menu. The Las Vegas Strip chefs are no fools. They know these ribs are perfectly marbled with fat and muscle, resulting in a tender, flavorful meal.
These ribs are cut from the chuck (the front shoulder of the cow), and are usually about three inches long. You can find them with or without bones. The thicker cut short ribs should be cooked slow and low over indirect heat. The thinner flanken-cut ribs can be grilled hot and fast over direct heat.
We always take flanken-cut (or Korean-style) short ribs on camping trips because they cook up fast over the campfire. They’re like beef bacon.