Types of beef ribs
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Types Of Beef Ribs: Which Works Best For Your Barbeque?

Grilled beef ribs are rich in fat, protein, and marrow, making them an excellent choice for your next barbeque party.

This food is accessible in a wide variety of tastes. Hence, you may find it difficult to determine the best ones.

We’ll go through the different types of beef ribs. Then, you can choose the best on your own and add it to your party menu.

type-of-beef-rib
What is best for your upcoming barbeque party?

What Are Beef Ribs? 

Beef ribs stay near the ribeye, which is one of the best beef cuts. They’re meaty, fatty, and marbling-rich. All of these features make them great for slow cooking and grilling.

Beef ribs come with a great nutritional value in addition to their unique taste. Thanks to these benefits, they have earned a lot of recognition.

Many essential amino acids, minerals, lipids, and vitamins, including linoleic acid, vitamins B, B12, E, and omega-3 fatty acids, are abundant in their flesh.

As a result, beef ribs are a good choice among health-conscious people. They are available in various shapes and sizes, and butchers cook them in a variety of ways.

The ribs from pork and beef are different, although many people still mistake them. When it comes to size, beef types are significantly bigger than pork ones.

Pork varieties are smaller, making them more convenient to eat. On the other hand, the ones from beef have a distinct flavor, contrasting the soft flavor from the pork.

Main Types Of Beef Ribs 

We don’t often serve this food as a whole rack. Instead, the butchers cut them into short or back pieces, with subgroups within each.

There are two ways to classify the rib: based on the rib type and cut type.

Based On the Rib Type 

The cow’s bones cover a significant portion of its body. The rib comes in various shapes and sizes, with each rib part having its own distinct features.

Depending on the part of the body from which you cut the meat, expect the differences in the quantity of flesh, size, fat content, and texture.

The most common forms are chuck and plate short types in this category. On the other hand, the back parts are beef back ribs that are longer.

  • Chuck short

This type is among the most popular choices. It comes from the chuck portion of the cow, particularly the first to fifth ribs on the cage.

This part is delicious because of its meat content. It’s only one to two inches long. Yet, people will appreciate its rich taste when going with different cuisines.

These are the most popular choices on the market, and for a good reason. They have a lot of flesh and fat content on them, making them excellent to bite off the bones.

If you’ve ever eaten smoked chuck roasts, you must be impressed with the cut’s distinct flavor. You’ll also be glad to learn that the chucks are no exception.

The popularity of this food comes from the fact that their bones are small, making the flesh appear larger and more straightforward to get when chewing.

Moreover, they’re ideal for marinating before cooking or smoking because of their high meat composition.

Likewise, their rich meat flavor complements the deep aromas of gochujang sauces. Hence, they have become prevalent in Korean cuisines.

Chuck-short
These cuts are popular for cooking Korean cuisines
  • Plate short 

This variety will appeal to meat fans because it has more meat than the previous one.

Plate ribs are from the lower portion of the cow’s body and are perfect for smoking. Some people also call it “brisket on a stick” due to its size.

Aside from the meat density, the fat level makes this dish a popular choice. It’s flavorful and delicate because of the fat.

Fat also aids in the water retention of these ribs, preventing the flesh from drying out throughout the smoking time.

The disadvantage of this option is that it’s pretty tough to come by, particularly in supermarket chains. You’ll need to find a reliable butcher who can correctly prepare them.

These pieces have a robust flavor; therefore, they’re only for those who can tolerate it. It’s correct to conclude that they aren’t for everyone.

2.-Plate-short
These parts are perfect for smoking
  • Back

Some people may overlook this option. Yet, once you’ve figured out its characteristics, you will surely love it.

Back ribs come from the cow’s back and connect to the spine. You will get this cut when you take the bones from rib-eye cuts.

These parts are tender and juicy. If cooked properly, they are even softer than any other cut.

Back parts are long and somewhat curved, which may be uncommon for some individuals, especially those who often eat short ribs.

Preparing takes less time because all of the meat stays between the bones. It would be best to cook it on the grill or add some beef touch in soups.

Because of the lower meat composition, they cook faster than chuck and plate slices. You can even grill them indirectly on the griddle.

These parts are heavy in the marrow. Hence, you can use them as a tasty complement to stews and soups. They’re fantastic for braising too.

3.-Back
Go for these parts if you are preparing soups or stews

Based On the Cut Type 

When it comes to this kind of food, butchers may cut them in a variety of ways. Some people will keep the fat top on, while others may shrink the meat.

As a result, the same rib rack might appear totally different despite coming from the same exact cut.

These ribs have different cuts, including the flanken, English, untrimmed, riblets, and boneless.

  • Flanken

Butchers often use this cut for short ribs since it is thinner. They cut meat across the bone rather than parallel.

This method gives a flesh section that is thinner and contains up to five bits of bone.

You may prefer grilling flanken bones since they carry a variety of firm fat. During cooking, the fatty component of the meat contracts, leaving the rest of the flesh soft and juicy.

  • English

This cutting style is the most common method. It comes with a small rack of four bones, each measuring about three inches long and eight inches wide.

People use this method to cut both plate and short ribs. They usually leave a coating of fat and a membrane on the surface, which you must remove before cooking.

4.-English
The cutting style also makes the food different
  • Untrimmed

If you prefer the English cut but don’t care for the fat upper layer of the meat, request the butcher to cut the beef untrimmed.

The butcher only leaves the meaty coating and trim the fatty top when you order untrimmed ribs.

  • Riblets

Riblet cutting is straightforward but not very common. The length of the original ribs must be a few inches.

Also, there are English-style riblets, in which the butcher removes the bones first and then slices them into two-inch pieces, leaving the flesh on top.

This cutting method is suitable for braising or slow-cooking cuisines.

  • Boneless

If you choose a boneless cutting style, the butcher will separate the bones and the intercostal flesh from the rib. The flesh that stays will be thick and long but boneless.

Boneless
The meat comes without bones

Frequently Asked Questions

Here are some frequently asked questions about ribs. Let’s check since you may face the same problems in the future.

1. What temperature should I cook beef ribs at?

The internal temperature of these foodstuffs should be 203°F. To acquire an accurate result, you’ll need a thermometer probe.

The meat should be soft and tasty at this time. Make sure that you allow it to rest for half an hour before eating.

2. How long should I smoke beef ribs?

It takes around eight hours to smoke your food at 225°F. The amount of flesh and the size of the bone rack will influence the smoking time.

3. What beef do ribs come with the most meat?

Short ribs have the maximum flesh, having between one and two inches of meat per rib.

These sections have a hearty taste, so they’re great for people who like to explore different things.

Conclusion

There are many options to choose from. Plate short ribs are perfect for barbecuing because of their substantial connective tissue and fat tissue composition.

The cooking method also plays a vital role. Each option is excellent in its own way. Some can make the best of your grilling time while some are perfect for soups. It would be nice to experiment with different recipes.

Hopefully, you will find this article helpful. For any further information, please feel free to ask. Thank you for reading!

Joseph Monley

Joseph Monley is a person who loves to learn about cuisines from all over the world. She graduated from Columbia University and has been to many countries in Europe, Southeast Asia to experience different cultures.

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