Types of Beef Ribs

Jason Webster
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Beef Ribs for Beginners

If you’re new to cooking beef ribs, the easiest and best place to start is with a beef rib roast. You can easily buy a ready-made beef rib roast at your favorite butcher and have it sent to your home.

The next step is to learn how to cook beef ribs. To prepare them for a BBQ, place the roast in the refrigerator until the bone starts to move on its own. The cold temperature will cause the fat and main muscle fibers to tighten and the meat to shrink, creating a pleasant tension between the meat and the bone. There are several ways to cook a beef rib roast. You may cook the beef ribs at any temperature from 200 to 375 degrees Fahrenheit.

One of the best ways to cook beef ribs is to slowly roast them in the oven. This method is called cooking low and slow. The beef ribs are usually smoked at this temperature over an open fire. This gives the ribs a kind of crispy crust. Cooking low and slow with charcoal takes time and effort, but the end product is mouthwatering good.

The three types of beef ribs

Beef ribs when they are barbecued are usually divided into three distinct types. They can be St. Louis Ribs, Spare Ribs and Short Ribs.

St. Louis Ribs are so-called because they are taken from the pork-like portion of the rib bone.

Spare are taken from the loin, the area near the last rib of the pork portion.

Short ribs are taken from the bottom cut of the rib portion.

You can increase the flavor of your beef ribs by coating them in your favourite marinade. To get the most of your beef ribs, find the most tender cut of meat. The cut will make a difference in how the meat feels in your mouth as well as the texture of the meat.

Plate Short Ribs

Back Ribs

Back ribs are also called spare ribs, and they come from the pork ribs on the lower part of the rib cage. Back ribs are bigger and meatier than the St. Louis ribs, which come from the middle of the rib cage.

Back ribs are often used for cooking Asian-style short rib recipes, although they can also be cooked in a barbecue sauce or smoked.

Chuck Short Ribs

The chuck short ribs are quite affordable and are highly regarded for their juicy, melt-in-your-mouth texture. If you look closely, you can find that they have quite a lot of fat which may render them to lack a little flavor.

The one way to avoid this is to make sure that you grill the chuck short ribs for not more than 15 minutes to bring out the meat’s natural flavor and to reduce the messiness.

The Chuck short ribs are best suited to grilling.

Best Types of Ribs for Barbecu e

There are quite a few different types of ribs you can eat. Each one is prepared differently.

Here’s a quick guide to help you understand the different types of ribs you find around the barbecue pit and in the restaurants.

St. Louis Style Ribs

St. Louis -style ribs are cut from the middle, running along the back bone which provides a piece of meat with a thick layer of fat on both sides. This is the perfect rib if you’re looking for a tender, juicy and quick cooking kind that’s perfect for the outdoors.

They are rectangular in shape and the St. Louis style rib comes with the bone attached. You can get it removed, if you prefer.

Baby Back or Pork Loin Ribs

The baby back or pork loin ribs are called by the name loin since the ribs are cut from the top part of the side ribs.

These are smaller than St. Louis ribs, and come from the area before it connects to the spine. This part of the ribs does not have any bones. Also, since there are no bones, baby back ribs can be eaten with a large portion of meat.

These can sometimes be called as rib tips, or pork tips.

Difference Between Beef and Pork Ribs

Beef ribs fall under the Short Rib Cut and usually come from the belly area of a steer. Very little meat is wasted when it comes to short ribs.

When cut in half length-wise, its called either beef short ribs or inside short ribs.

Beef short ribs are working muscles, typically found under the belly are prime rib, short ribs are less expensive because of their position.

Pork ribs come from the loin and are divided into four sections: baby back ribs, spare ribs, country-style ribs and loin back ribs.

In general, pork ribs are smaller in size than ribs of a beef. A thick fatty membrane covers the top side of a pork rib.

Baby Back Ribs

Baby Back ribs are smaller in size compare to Pork Back Ribs though they have the same characteristics.

They are cut from the pork meat near the loin, before the belly ends.

Pork Back Ribs

Pork Back Ribs are larger in size and meatier in nature. They are separated from the rib section of the loin, the very next cut above the baby back ribs.

Spare Ribs (Flat or Blade Ribs)

The spare ribs are also called Flat Ribs, Blade Ribs or just Ribs.

Spare ribs are cut from the belly end of the animal and are very meaty.

Everything you need to know about smoking wood

Smoking wood is another aspect of barbecue that is distinct from grilling. Grilling produces smoke that hangs near the grill surface and is used to flavor the meat. But smoking wood is more like an art form.

To get the most out of your smoking, there are some things that you need to be aware of.

It’s easy to be misled by the savings that come with purchasing a stovetop smoker instead of a separate smoker box that’s designed to hang from a grill. The problem with stove-top smokers is that they elevate the grill plates which can be a significant source of heat loss and can also cause flare-ups.

You’ve got to get your smoker to release the aromatic smoke, and to do that, you need to consider the type of wood and the temperature of the smoker. Of course, the type of food you’re smoking is also very important.