Here’s everything you better prep like a pitmaster.
Pork Ribs vs.
Beef Ribs
Ribs are ribs, right?
Photo: Tom Schierlitz
No matter the cut, use these shopping tips for rib-cooking success.
Also, steer clear of pork ribs labeled enhanced.
Beef
Unlike pork ribs, beef ribs are rarely sold as an entire rack.
Usually, they’re broken down into back ribs or short ribs.
Butchers will have more selection of high-quality cuts with a good beef-to-bone ratio.
check that the meat is bright red and firm with no pungent smells.
Prized for their sweet, juicy meat, a full rack has about 8 ribs.
The meat will be slightly tougher but still delicious.
A full rack has about 13 ribs and weighs 3 to 4 pounds.
For planning, figure about 112 pounds (or one-third of a slab) per person.
To prepare pork spare ribs, trim excess fat and precook for 212 to 3 hours.
Next, grill over medium-high heat for 4 to 5 minutes.
What are St. Louis-Style Spare Ribs?
For barbecuing, choose a package of these “ribs” that has lots of marbled fat.
With precooking, they become extremely tender.
Plan on 1 rib (about 12 pound) per person.
Alternatively, braise them for tender results.
Let’s take a closer look at each.
They’re characterized by thick, meaty layers and marbled fat that deliver a rich taste.
If grilling, it’s best practice to marinate them before they hit the grate.
What Are Flanken-Style and English-Style Ribs?
Leaner than short ribs, back ribs may be a better choice for anyone limiting their fat consumption.
For serving, plan on 112 pounds per person.
Back ribs require less prep time because all their meat is between the bones.
To grill, cook over indirect, low heat until tender, about 4 to 5 hours.
Frequently Asked Questions
Riblets and rib tips are trimmings from pork or beef ribs.
you’ve got the option to find riblets and rib tips at most meat counters these days.
