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Kansas City-Style Spareribs

Kansas City-Style Spareribs

Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.

Citrus Glazed Beef Ribs

Citrus Glazed Beef Ribs

Although subtle in flavor, the citrus glaze compliments the bold flavor of beef with a refreshing finish. Add sugar for a sweeter sauce or more cayenne pepper to kick up the heat a notch.

Beef Back Ribs with Coffee Adobo Sauce

Beef Back Ribs with Coffee Adobo Sauce

When it comes to beef, we can stretch the flavor spectrum with more vibrant ingredients without losing the flavor of the meat itself. These ribs with coffee adobo sauce is a great example of that.

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You are here: Home / Ribs 101 / Beef / Types of Beef Ribs

Types of Beef Ribs

The Types of Beef Ribs

The North American Beef Cuts

The types of beef ribs you’ll encounter at the meat counter vary. In addition, there are different methods in which they’re cut and packaged. Of course, butchers have a tendency to call some of these cuts by several names, adding more confusion to the novice shopper.

 Unlike pork ribs, beef ribs have less fat than pork. While the fat in pork ribs act as a basting method, beef ribs will need more of your attention in order to keep them moist and tender. Keep one thing in mind when choosing beef ribs…the toughest cuts offer the best flavor. If you love the hearty flavor that beef offers, beef ribs are well worth the extra effort. Understanding the various types of beef ribs will help guarantee a perfect succulent beef rib.

 Basically, there are two types of beef ribs, back ribs and short ribs. A steer has 13 ribs on each side. Starting at the front of the cow (see above illustration), the first 5 ribs are in the chuck cut. The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.

 

Beef RibsLet’s Get to the Meat of the Matter…the Rib Section

The top portion of ribs 6 through 12 is where the true beef ribs are.

The long slender rack of ribs is what is left once the butcher removes the rib roast. How big he cut the rib roast will determine how much meat is left on the ribs, themselves. Shop carefully. The bottom ends of the ribs, which are in the short plate, in most cases were cut off and packaged as short ribs.

 

Beef Short Ribs on the GrillHow About Some More Confusion…Short Ribs

As mentioned above, true short ribs come from the short plate, therefore the name. Don’t let the name fool you, though. Short ribs are cut in various sizes and can actually be very large. They are a tougher cut of meat with a beefy flavor that is exquisite! A little tender-loving care is all that’s needed.

Enter the other short rib…the chuck short rib. Cut from the chuck section, they are a more tender cut of meat than its rib counterpart with a flavor that more resembles a pot roast.

Short ribs are cut either parallel to the bone (English-style) or across the bone (Flanken-style). Flanken-style is the preferred cut for the Korean dish, Kalbi.

 

Country-style Beef RibsOther Beef Ribs That You May Find

From the chuck also comes the country-style ribs. These may be boneless or bone in. The boneless are actually strips of meat sliced from the chuck roast and are an excellent choice for Asian stir-fry dishes or beef fajitas. (the photo is of boneless)

 

Prime RibPrime Rib

Also known as ribeye roast, rib roast or standing rib roast, this cut is the most prized and tender meat on the cow. Cut from the rib section, this cut is huge weighing up to 20 pounds. Normally this cut is divided into sections for retail sales.

As far as recommendations go, find what works best for you. Some of the cuts require a bit more work than the others, but your efforts will be handsomely rewarded with great flavor!

Enjoy your ribs and always remember…admire the fire!

A special thanks to Certified Angus Beef, LLC  for their assistance!

For More on Beef Ribs

Visit our friends at QualityGrillParts.com where they published a great article on beef ribs: Smoked Beef Ribs: Beefy, Beefy Goodness for Your Belly.

Filed Under: Beef, Ribs 101 Tagged With: beef cuts, beef ribs, rib roast, short ribs, types of beef ribs

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Who can deny that a slab of pork ribs are the king when it comes to barbecue? Yet pork ribs aren't the only player in the rib game. There are beef ribs, lamb ribs as well as exotic animal ribs such as buffalo and elk. Of these ribs, there are varying styles from each.

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TOP SIDE DISHES

Mexican Rice

Mexican Rice

A Mexican dinner without rice and beans is Just an entrée. The problem with most Mexican rice, is it’s rather bland. We’re putting an end to that.

Mexican Baked Beans

Mexican Baked Beans

I’ve had Mexican beans, yet I’ve never seen Mexican baked beans. Do they have them? I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish.

Grilled Herb Buttered Bread

Grilled Herb Buttered Bread

Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.

TOP NEWS AND VIEWS

Best Barbecue Potato Chips

The Best Barbecue Potato Chips

If one is to experience all that is barbecue, I guess potato chips should be on the list. I prefer my chips Memphis-style…that is, without sauce. I’m not fond of all that red stuff getting all over my fingers, either. I reserve that right for real BBQ. Did you know that barbecue flavored are the top seller for flavored potato chips? The winner is…

The Story of the McRib

The Invention of the McRib and Why It Disappears from McDonald’s

McDonald’s in/famous McRib is back, again. But where did it come from? And where does it go when it departs the McDonald’s menu? In 1981 McDonald’s introduced a boneless pork sandwich of chunked and formed meat called the McRib.

145-degrees F...whoo hoo!

New Pork Temperatures!

The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

TOP BARBECUE REVIEWS

America's Best Ribs

Book Review: America’s Best Ribs

If you were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. I’d like to believe that America’s best ribs are right here at TopRibs.com, but I’m sure Ardie and Paul can crank out one hell of a rib hoedown.

Baby Back Rib Potato Chips

Review: Herr Foods Baby Back Rib Potato Chips

Leave my chips alone! I’ve never been fond of flavored potato chips. I especially despise barbecue flavored. They actually taste nothing like barbecue. I really don’t see the point. After all, what’s wrong with potato chip flavored potato chips? But, baby back rib potato chips? That’s pretty darn specific. Let’s check ’em out..

Slow Fire Book

Book Review: Slow Fire by Ray Lampe

Can one book teach a person how to barbecue? Ray “Dr. BBQ” Lampe thinks so. His new book, Slow Fire…The Beginner’s Guide to Barbecue, claims you’ll be cooking up great barbecue in no time.

…even Championship quality. Let’s see.

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Top Thought

If it weren't for BBQ-ing, I'd have no reason to have a backyard.              -Willie Hawk

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Carry your meat on a plate wrapped with plastic food wrap. Once on the grill, simply throw out the plastic...clean plate!

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Hello, my name is Gary Glen. As a certified Kansas City Barbeque Society judge, I know a little about barbeque. If not cooking barbeque, I'm eating it. When I'm not cooking or eating barbeque, I'm judging it. When I'm doing none of the above, I write about here or at Barbequed Chicken.com.

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